Fluffy and decadent vegan bundt cake with swirls of chocolate and vanilla cake. The cake is amazing served with a sticky caramel sauce!
If you love chocolate cake but don’t want something too rich, this cake is perfect for you! The alternating layers of vegan chocolate cake and vanilla cake create a well balanced dessert which is decadent enough for a special celebration but not sickly-sweet.
Plus, I love vegan bundt cakes as they are often simple to make and don’t need any frosting!
How to make a Zebra Cake
Creating a zebra cake is much more easier than it looks! All you have to do is:
- Spoon some chocolate batter (around 1/4 cup) into a cake tin.
- Spoon some vanilla batter (around 1/4 cup) right on top of the chocolate batter.
- Repeat until you have used up all the cake batter!
The ‘zebra’ appearance is automatically created when you alternate the cake batters. I’ve made zebra cakes a few times and the batters never mix with one another, as long as the batters are the right consistency. I made sure the chocolate and vanilla batters in this recipe have the same consistency or thickness so they can be used in the zebra cake!
How can you make a cake without eggs, butter or milk?
and magic! Eggs are conventionally used in cakes to add richness, bind ingredients and to make the cake rise. I added extra fat in the form of oil to add richness. Sometimes flax or chia ‘eggs’ (a combination of ground flax or chia seeds and water) are used to bind ingredients in a cake. However, I’ve tested this recipe with and without those egg substitutes and it doesn’t make a difference. To make the cake rise, I use a combination of self-raising flour and baking powder for extra oomph. Also, the apple cider vinegar reacts with the plant-based milk to make buttermilk which creates a tender crumb and helps the cake to rise.
I served this cake to non-vegans at parties and everyone loved it! You must try it!
Feel like baking something else? Check out my other recipes:
- Sweet Potato and Cinnamon Bundt Cake
- Vegan Berry and Banana Crumble Bars
- Double Chocolate and Raspberry Cookies
If you try this recipe, I would love to hear about it! Please leave a comment below and rate it. This will help me, other readers and allow this blog to be seen by more people! If you post it on social media, please tag @rainbownourishments and #rainbownourishments.
If you have questions about this recipe or blog post, please leave a comment below and I will respond as soon as possible. Rainbow Nourishments receives a high number of questions through social media and email and is unable to respond to each individual query. Comments on this post are more likely to receive a response!
Vegan Zebra Bundt Cake
- 3 2/3 cups (460g) self-raising flour
- 2 cups (400g) organic cane sugar
- 2 tsp baking powder
- Pinch of any good-quality salt
- 2 1/2 cups (625mL) plant-based milk, such as almond, soy or coconut
- 3/4 cup (190mL) light-tasting vegetable oil, such as sunflower or rapeseed
- 2 tbs apple cider vinegar
- 1/4 cup (25g) cocoa or raw cacao powder, + 2 tbs plant-based milk
- 1 tbsp vanilla extract
- Preheat the oven to 180°C (350°F). Brush a bundt tin with oil then lightly dust it with flour or cocoa powder.
- To make the cake: Add the flour, sugar, baking powder and salt to a large bowl. Mix until combined. Add the milk, oil and apple cider vinegar and mix until combined.
- Pour half of the mixture (around 835g) into another bowl. Add the cocoa powder and milk to one bowl and the vanilla extract to the other bowl. Mix each bowls until combined.
- Use 2 spoons of the same size for this step. Spoon a little of one batter into the bundt tin. Spoon an equal amount of the other batter on top. Keep alternating until there is no more cake batter.
- Bake the cake in the oven for 1 hour or until a skewer can be inserted into the cake and it comes out clean. Allow the cake to cool in the bundt tin for 10 minutes then turn it upside down on and leave it on the wire rack for another 10 minutes. Gently tap the tin on the wire rack to allow it to come out.
- To make the sauce: Add all ingredients to a medium-size saucepan over high heat. Bring the mixture to a boil for 5 minutes then reduce to medium heat. Simmer the mixture for 10 minutes until it is thickened. Add more sugar if you would like your sauce to be thicker. Add more cream or water if you would like your sauce to be thinner. Set aside to cool.
- Drizzle the warm caramel sauce over the bundt cake and serve immediately. The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 5 days or in the freezer for up to 1 month.