Zebra / Chocolate Vanilla Cake, Fluffy And Soft Vegan Dessert, One Layer Cake With Coconut Cream

by Tatianna Yougottalove

When I was young my large family got together very often, my aunt would make this amazing delicious cake.
One of the best cakes I ever had and impossible to find in any store because it was her own creation.
I don’t remember asking her about the ingredients and if I did it was 15 years ago or even more so.
I’ve been wanting to create this cake for so long but I didn’t belive in myself, that I would succeed when I don’t even know the ingredients she used🀷.

But this time I said to myself “what’s the worst that can happen, I’ll fail and learn from my mistake. I just need to do it”

AND I DID IT!
I really surprised myself, LoL, and even my husband was surprised because he said it’s better then any store bought cake, and we tried plenty of amazing vegan cakes from Toronto and from a few other areas that make vegan desserts.

Wow guys, I’ll be honest with you, I think it’s the most delicious cake I had and ever bakedπŸ˜‹πŸ˜‰.
Cake that you won’t stop eating.
The texture and the flavour was just heavenly delicious, perfect in its softnes and fluffiness.

Print
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cake-
  • 1 cup aquafaba water
  • 2 cups icing sugar
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • β…” cup vegan butter
  • ΒΌ cup vegan milk
  • 2 cups all purpose flour
  • 2 tbsp cocoa powder
  • 2 tbsp aquafaba water
  • Cream-
  • β…“ cup vegan cream cheese
  • Coconut cream - the top/hard part, make sure it's from the refrigerator
  • 1Β½ cup icing sugar

Instructions

For the cake:
In a large bowl whisk only aquafaba water until fluffy.
Them add: Icing sugar, baking powder, vanilla extract, butter and milk.
Continue to mix and whisk until all blended together, then add flour and continue to whisk.

When ready remove half of the batter into another bowl and add cocoa powder and 2 tbsp aquafaba water and whisk the chocolate part to combine.

Now that you have the vanilla and chocolate layers ready, choose your baking pan, square or round, oil it or cover with parchment paper.
I cover only the bottom with parchment paper and oiled the sides as you can see in the video.

The first layer I poured was half the vanilla batter, spread it evenly, and then pour half the chocolate batter on top, as an option, you can take tooth pick and swirl gently to mix from the top as I did.
Now pour the last and second part of vanilla batter on top, swirl, then add the last and second part of chocolate batter, swirl.
So it goes like this:
Vanilla then chocolate, vanilla then chocolate.
With each layer swirl with tooth pick.

Bake at 350F for about 40 minute.
When ready take it out and let it cool down.

Coconut cream-
Add all the ingredients together and whisk.

When the cake is cooled down cut thin layer from the top, as you can see in the video.
Spread on top of the cake, coconut cream and the head part of the cake crumbled by hand or by greater on top of the cream.

Voila here is the best cake ever πŸ˜‹πŸ˜‰

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