Fluffy Vegan Zebra Bundt Cake Recipe

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On a rainy Sunday afternoon, Lauren and Cassidy were reminiscing about their childhood baking adventures. They recalled the mesmerizing patterns of zebra cakes and decided to recreate that magic with a vegan twist. As they layered the chocolate and vanilla batters, the kitchen filled with the comforting aroma of baking cake, bringing warmth to the gloomy day.

This vegan zebra bundt cake has since become a favorite in their household. Lauren loves the intricate swirls that make each slice unique, while Cassidy enjoys the balance of rich chocolate and light vanilla flavors. Baking this cake together has become a cherished ritual, turning ordinary days into special occasions.

Ingredients

For the Zebra Marble Cake:

3½ cups (440g) all-purpose plain flour
2 cups (400g) granulated sugar
3 teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
2 cups (500g) dairy-free milk, room temperature
¾ cup (190g) neutral flavored oil or melted vegan butter
2 tablespoons apple cider vinegar
¼ cup (25g) cocoa or raw cacao powder
2 tablespoons (30g) plant-based milk
1 tablespoon vanilla extract
Melted vegan butter, as needed for greasing the pan

For the Chocolate Ganache:

¾ cup (130g) roughly chopped vegan chocolate or chocolate chips
½ cup (120g) thick scoopable canned coconut cream

Instructions

Prepare the Bundt Pan and Preheat the Oven:

Preheat the oven to 180°C (350°F).
Thoroughly brush the inside of a bundt pan with melted vegan butter, ensuring all nooks and crannies are coated.
Lightly dust the greased pan with cocoa powder, then invert and tap out any excess.

Mix the Cake Batter:

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Mix until well combined.
Add the dairy-free milk, neutral oil, and apple cider vinegar to the dry ingredients.
Stir until just combined, being careful not to overmix; some lumps are acceptable.

Divide and Flavor the Batter:

Evenly divide the batter into two separate bowls, approximately 780g each.
In one bowl, add the vanilla extract and gently mix until incorporated.
In the second bowl, add the cocoa powder and additional plant-based milk.
Stir until the chocolate batter is smooth and matches the consistency of the vanilla batter.

Assemble the Zebra Pattern:

Using two ½-cup measures or ladles, pour ½ cup of the chocolate batter into the center of the prepared bundt pan.
Directly on top of the chocolate batter, pour ½ cup of the vanilla batter.
Continue alternating between the chocolate and vanilla batters, pouring each directly on top of the last, until all batter is used.
The batters will naturally spread and create the zebra pattern.

Bake the Cake:

Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Then, invert the pan onto a cooling rack and let it sit for another 10 minutes before gently lifting off the pan.
Allow the cake to cool completely on the wire rack.

Prepare the Chocolate Ganache:

In a small saucepan over low heat, combine the chopped vegan chocolate and canned coconut cream.
Stir continuously until the chocolate has melted and the mixture is smooth and fully emulsified.
Remove from heat and let it cool slightly.

Decorate and Serve:

Once the cake has cooled completely, drizzle the chocolate ganache over the top.
Slice and serve the cake as desired.
Store any leftovers in an airtight container at room temperature for up to 1 day, in the refrigerator for up to 5 days, or freeze for up to 1 month.

Baking this vegan zebra bundt cake has become a delightful tradition for us. The process of layering the batters and watching the beautiful patterns emerge is both fun and rewarding. The combination of moist vanilla and rich chocolate flavors, topped with luscious ganache, makes this cake a showstopper for any occasion.

We hope this recipe brings as much joy to your kitchen as it does to ours. Whether you're sharing it with friends or enjoying a slice with your afternoon tea, this cake is sure to impress and satisfy.