Zebracake (vegan)

5 from 6 votes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 4 people


Ingredients for the white dough

  • 100 g Cane sugar
  • 250 g Light spelt flour
  • 1 tbsp Vanilla sugar
  • 1 tsp Baking soda
  • 290 ml Vanilla soy milk
  • 150 ml Rapeseed oil

Ingredients for the dark dough

  • 80 g Cane sugar
  • 1 tbsp Vanilla sugar
  • 250 g Light spelt flour
  • 1 tsp Baking soda
  • 30 g Cocoa powder
  • 150 ml Rapeseed oil
  • 340 ml Soy milk


  • Preheat the oven to 180 ° C.
  • For the white dough, mix the dry ingredients and the wet ingredients separately. Then put everything together carefully.
  • Proceed in exactly the same way as above for the dark dough.
  • Line a loaf pan with baking paper.
  • Place a small ladle full of white batter in the middle of the baking pan, then place a small ladle of the dark batter on top. Continue like this until all of the batter is used up.
  • Bake the cake for about 55 minutes. (Chopstick sample)
  • Remove, let cool in the mold for 10 minutes and then remove.
  • TIP: You can also use another plant-based milk or normal cow's milk, if you are not a vegan.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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