Mini Zebra Cakes
Servings
8 Servings
Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup soy milk
- 1 cup oil
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 2 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2½ tablespoon cocoa
Instructions
- Preheat oven to 350° F. Grease and flour a 4-inch circle pan; set aside. Using an electric mixer, beat together the eggs and sugar until light and fluffy, add the sugar and stir until it has dissolved; about five minutes. Reduce speed and stir in the milk, oil, vanilla, and almond extract. In a separate bowl, combine flour, baking powder, and salt. Slowly add flour mixture to egg mixture. Mix just until combined.
- Separate 2 cups of batter into a small bowl. Add cocoa to separated batter. Place 2 tablespoons of white batter in the greased pan. Let it spread slightly on its own. Place another 2 tablespoons of chocolate batter in the center of the white batter. Wait a moment, and let it spread down slightly- do not stir the batter! Repeat with remaining batter, alternating with the vanilla and chocolate batter. Halfway through, reduce the size of the scoops to 1 tablespoon each. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing. Yield: 8 (4-inch) cakes
Since this recipe was posted in January, I have made this cake MANY times. I make it for every occasion- Shabbos dessert, shalom zachors, siyums. I make it either in a pyrex dish or in a nice silicone cake mold. It’s the perfect everything cake! Thank you so much for this amazing recipe.
I live in a small town and I am unble to purchase soy yguort however I can get the soy sour cream and toffuti cream cheese. Is there anything that I can substitute for the soy yguort in this cake that would work??? I have to fix a cake for a friends birthday and it is next Tuesday and she loves Strawberries!!! She isn’t vegan and neither is anyone else that is going to be eating this (but me of course) and I want this to taste spectacular!!!!!!
I made the bundt cake and it came out very low and was not a tasty cake at all. very bland
Yay, thanks so much for letting us know, it sounded like a few people were interested.
I used a bundt pan and it worked perfectly!
You don’t see the correction because it’s already been corrected. Why is this an issue?
This is just an old-fashioned marble cake with a fancy name. How disappointing that the person who submittes the recipe felt that she couldn’t call it by it’s real name in order to get published.
I dont see the correction David. it says I think the second and it should be until. anyway you are right Dgartner it would have to be more than two tablespoons and the surface is fluted not flat so it would be hard to get it to spread. I can see how it would work for a baby 4″ pan. if anyone tries it with a bundt or tube can you please let us know . thanks
You don’t see the correction, because it has already been corrected. Why is this an issue?
Same can be done using DH marble cake mix. Cake mix can be doctored … I add applesauce.
Also, I think a bundt pan will be fine, you would just need to do a first layer that consists of more than 2 tablespoons. And so on and so forth.
There was a word out of place. When I commented on it, it was corrected.
I dont know what david is talking about. what do you recommend a bundt or a tube and do you think the batter will swirl in a bundt (which is fluted) or tube pan the way it does in flat round pan
lol, nice catch.
Love this idea! Keeping with the mini cake idea I would consider doing it in mini bundt pans for personal desserts.
“beat together the eggs and sugar and light and fluffy”. I think the second and should be until.
Yes, it should work.
this calls for 8 4″ cakes but can it be made in a tube or bundt pan.