Ingredients
Directions
Zebra cake can only be described as a "fun cake". Kids love to make it and eat it and it is also delicious.
Preheat oven to 180C and grease cake pan.
In a medium bowl combine the coconut flour, salt and baking powder.
In another medium bowl combine the eggs, vanilla, syrup and coconut milk.
Add the dry ingredients to the wet ones and mix well.
Slowly pour in the coconut oil and mix until all lumps have disappeared.
In a bowl in a saucepan of hot water, gently melt the chocolate, coconut oil and raw honey.
Remove from heat, allow to cool, add the eggs, vanilla and almond extracts.
In a medium bowl combine the almond flour and salt.
Add the wet ingredients and mix well.
Pour 1/4 cup of the vanilla cake batter into the very centre of the prepared cake pan.
Pour 1/4 cup of the chocolate cake batter slowly into the very centre of the circle of vanilla.
Repeat this process, slowly pouring alternating 1/4 cups of each batter into the very centre of the pan until you’ve used up all of the batter.
Bake for 20-25 minutes, until golden on the top and fully set.
Add a frosting to the cake once cooled if preferred.
24 servings
- Amount per serving
- Calories201
- % Daily Value *
- Total Fat 12g16%
- Saturated Fat 10.5g53%
- Cholesterol 69mg23%
- Sodium 81mg4%
- Total Carbohydrate 15.6g6%
- Dietary Fiber 1.4g5%
- Total Sugars 12.1g
- Protein 3.5g
- Calcium 3mg1%
- Iron 4mg23%
- Potassium 87mg2%
- Vitamin D 32mcg160%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Zebra cake can only be described as a "fun cake". Kids love to make it and eat it and it is also delicious.
Preheat oven to 180C and grease cake pan.
In a medium bowl combine the coconut flour, salt and baking powder.
In another medium bowl combine the eggs, vanilla, syrup and coconut milk.
Add the dry ingredients to the wet ones and mix well.
Slowly pour in the coconut oil and mix until all lumps have disappeared.
In a bowl in a saucepan of hot water, gently melt the chocolate, coconut oil and raw honey.
Remove from heat, allow to cool, add the eggs, vanilla and almond extracts.
In a medium bowl combine the almond flour and salt.
Add the wet ingredients and mix well.
Pour 1/4 cup of the vanilla cake batter into the very centre of the prepared cake pan.
Pour 1/4 cup of the chocolate cake batter slowly into the very centre of the circle of vanilla.
Repeat this process, slowly pouring alternating 1/4 cups of each batter into the very centre of the pan until you’ve used up all of the batter.
Bake for 20-25 minutes, until golden on the top and fully set.
Add a frosting to the cake once cooled if preferred.
done