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Gluten Free Zebra Cake

This light and fluffy Zebra Cake is made of two parts: chocolate and vanilla sponge, layered to form the perfect stripe. Its a lot of fun to make - very simple but a real showstopper :)
Prep Time20 mins
Cook Time30 mins
Servings: 8 or 9 inch round cake tin
Course: baking
Cuisine: American, english
Keyword: gluten free cake, zebra cake


  • 4 eggs
  • 225 grams gluten free self-raising flour
  • 225 grams caster sugar
  • 225 grams spread - I use Flora Original or Dairy Free
  • 2 tbsp cocoa powder - or more if you like it super chocolately


  • Preheat your oven to 180oC (fan).
  • Line your cake tin with baking paper
  • In a large bowl, whisk together the butter & sugar until fully combined.
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
  • Crack all the eggs into a separate bowl & beat together.
  • Add the beaten eggs and flour to the butter/sugar and whisk together until JUST combined (20-30 seconds).
    >Don’t over whisk, otherwise you’ll lose the air bubbles & they won’t be quite so fluffy! It also creates little bubbles over the top of the cake once its cooked.
  • The mix needs to be a little runnier than usual to create the zebra affect. To achieve this add a dash of milk and whisk in
    >I use approx 15ml but I never measure it! You want the end cake mix to be just pourable, slightly thicker than cold custard!
  • Split the mix into two bowls and whisk your cocoa powder into one of them.
  • Take 2 heaped spoonfuls of the vanilla mix and place into the middle of the cake tin.
    **I've included 2 videos just above this recipe to help you see what I'm talking about!**
  • Add 2 heaped spoonfuls of the chocolate mix to the middle (dont stir it, the weight of the cake mix will drag it down).
  • Keep repeating with alternative flavours until you've used all of the mix.
    >Tip: if the mix is not thin enough, it might become a bit tricky to add more to the top! If so, carefully shake the cake tin a little bit from side to side to spread it out.
  • Bake for approx 30 mins.
    >You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
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