Zebra Cake

Servings: Serves 8-10

Ingredients

For the sponge:

Method

1

Preheat the oven to 170C/325F/Gas 3. Grease and line the base of a 20cm spring form tin. Cut one circle of baking paper to be the same size as the tin and place on top of the cake.

2

Add the butter and sugar to a bowl, then cream together with an electric mixer for a few minutes until it becomes pale and fluffy.

3

Add the vanilla, soya yoghurt and milk and beat slowly to combine. Then, gently fold in the flour, bicarbonate of soda, baking powder and salt.

4

Divide between two bowls and add the activated charcoal to one of the bowls. Stir thoroughly to combine until the mixture has turned dark.

5

Pour the batters into the tin, alternating between the dark and light mixture in even quantity. The mixture should pool and spread out in layers as more mixture is added.

6

Top with the baking paper circle and place into the oven for 45-60 minutes, or until a skewer inserted into the centre comes out clean.

7

Remove from the oven and leave to cool. Dust with icing sugar and serve with strawberries and a sweetened coconut cream.

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