Description
This Zebra Cakes recipe delivers a delightful twist with its luscious layers and irresistible flavor. Combining almond flour and rich chocolate, it’s perfect for any occasion, satisfying your sweet cravings with effortless prep.
Ingredients
Scale
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 cups almond flour (spooned and leveled)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 2/3 cup 2% milk
- 3/4 cup 4% cottage cheese
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup unsalted butter (softened at room temperature)
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 12-ounce bag white chocolate chips
- 3 tablespoons boiling hot water (or coconut oil, see notes)
- 1/2 cup semi-sweet chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350 degrees F and line a 9×13” baking pan with parchment paper.
- In a large bowl, whisk the all-purpose flour, almond flour, sugar, baking powder, and salt together.
- Blend the olive oil, milk, cottage cheese, eggs, and vanilla extract in a blender for 30-60 seconds until smooth.
- Pour the blended mixture over the dry ingredients and mix until a thick batter forms, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 30-33 minutes, or until a toothpick comes out clean when inserted into the center.
- Remove the cake from the oven and let it cool on a wire rack for at least 1 hour.
- Once cooled, place the cake in the freezer for 30 minutes to slice easily or keep it covered to assemble the zebra cakes the next day.
Notes
Chilling the cake in the freezer helps with clean slicing.
This cake can be made a day ahead and assembled fresh.
Try using coconut oil instead of boiling water for a richer flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg