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Banana Zebra Cake (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
Wet Ingredients:
2 Banana Medium bananas
1 tbsp. of Lemon juice
50 g of Coconut oil
4 Egg(s)
120 ml of Almond milk Divide milk in half
dry ingredients:
250 g of All-purpose gluten-free flour
130 g of Brown sugar
1 sachet of Vanilla sugar
1 tsp. of Baking powder
1 tsp. of Baking soda
1/3 tsp. of Salt
30 g of Cocoa powder

Banana Zebra Cake (Gluten-free, Dairy-free)

  • Serves 8
  • Medium

Ingredients

  • Wet Ingredients:

  • dry ingredients:

Directions

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This banana zebra cake is family cooking’s best friend! It’s perfect to make with kids – this cake is simple, delicious and so interesting. Kids love adding batter to make the pattern!

The cake turns out soft, moderately sweet, and fluffy. It keeps well too, so if you don’t eat it all in one go, the leftovers would make an amazing breakfast!

Enjoy!

P.S. The recipe uses all-purpose gluten-free flour, you can find the recipe here.

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Steps

1
Done

Peel the bananas and add them to a food processor or blender together with 1 tbsp lemon juice. Blend until very smooth. It’s important to use a blender or food processor rather than a fork to mash it because we need a super-smooth texture for this cake. Lemon juice is for keeping bananas from turning brown.

2
Done

Add the eggs and 60 ml almond milk (or any other plant-based milk) to the banana puree. Melt the coconut oil (or any other plant-based oil). Let it cool down, then add to the wet ingredients. Mix until smooth.

3
Done

In a separate bowl, mix together the dry ingredients (except for the cocoa powder just yet).

4
Done

Combine the wet and dry ingredients into a smooth batter.

5
Done

Transfer half of the batter to a separate bowl. Add ½ cup of the cocoa powder and remaining almond milk (60 ml). Mix until smooth.

6
Done

Line the cake pan with parchment paper. Drop 1-3 tbsp of the white batter in the center of the pan. Top with 1-3 tbsp of the chocolate batter. Alternate the batters on top of each other until all batter is used. The more batter you add, the wider strips will be. I added just 1 tbsp - see the picture for final the result.

7
Done

Bake in the preheated oven for 40 min at 175 degrees. A toothpick should come out dry and clean.

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