Ingredients
Main Ingredients
Instructions
Step 1
Preparing the Batter
Step 2
Baking the Cake
Servings
Equipment
You'll need at least two large mixing bowls for separating and mixing the batters. Choose bowls with non-slip bases to make mixing effortless.
An electric mixer will save you time and give you a smooth batter. Make sure to scrape down the sides for even mixing.
A 9-inch round cake pan works best for this recipe. Grease it well or use parchment paper to prevent the cake from sticking.
A silicone spatula is great for folding in ingredients and scraping every last bit of batter from the bowl.
Transfer the cake to a cooling rack right out of the oven to keep the bottom from getting soggy.
Variations
- Eggs: Use a flaxseed mixture (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg). Let it sit for a few minutes to thicken.
- Butter: Sub in coconut oil or a high-quality vegan butter.
- Sour Cream: Use a dairy-free sour cream or full-fat coconut yogurt.
Faq
- How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is done!
- Can I use margarine instead of butter?
Yes, margarine can be used, but the flavor and texture might slightly vary. Always opt for a high-fat content margarine.
- What’s the trick to getting even zebra stripes?
Alternately layer the batters one spoonful at a time. Try to pour each layer directly in the center of the previous one for the best effect.
- How can I make the cake more moist?
Ensure you do not over-bake the cake. You can also add a tablespoon of vegetable oil to the batter for extra moisture.
- Can I add other flavors?
Absolutely! Try adding a hint of almond extract or a swirl of caramel for a unique twist.
- What’s the best way to store this cake?
Keep it in an airtight container at room temperature for up to three days. You can also refrigerate it, but allow it to come to room temp before serving.