Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Marble/Zebra Cake, Vegan. 2 versions, And baking with whole wheat flours. A guest Post for Sudha, the Green Crusader.

March 30, 2012 By Richa 31 Comments

Jump to Recipe   Print Recipe
This marble/zebra cake is not only vegan and delicious, but I’m giving you two ways to make it!
Jump to Recipe
 
 
Thank you Sudha for sharing your space with me today! Sudha has 3 different blogs to showcase many of per passions. If you are into unique items, vintage, design and gorgeous finds, head on over to The Design Enthusiast. She chronicles Indian comfort food and her experiments at Avial and Rasam.
And the best of the lot, her constant efforts to keep this world greener and pollutant free at The Green Crusader. For eg, check out her post on Starbucks and how what they tell you is not always the pretty and perfect picture. Keep on with your green efforts Sudha, and hopefully we all will slowly bring about the needed change.
 
 
Today I am taking over Sudha’s space and talking about baking with different types of flours. I made 2 versions of this marbled Zebra cake. One had been sitting in my drafts waiting for the second version. The first version has all purpose flour and whole wheat pastry flour, pantry items easily available in the US. The second version uses freshly milled soft white wheat berries flour. The lighter pictures are the AP version, and the deeper light brown layers are whole wheat version. Dont let the write up scare you, the recipe is short and sweet.:) If you dont want to ladle the batters to make perfect rings, just pour both the batters in the pan, and run a knife in swirling motion to create a marble effect!
 
 
For a long time I was always confused about all the different types of wheat flours(Its not like I am completely sure right now :), but I figured it out enough to know what I like where after trials and errors. We have a whole bunch of options with Whole Wheat flour, Whole Wheat pastry flour, Cake flour, Bread flour, Atta(Indian wheat flour), maida(Indian all purpose flour) and more! What to you use where?
 
 
Cake flour has the lowest gluten, soft wheat and finely milled.
Bread flour is a blend of high gluten hard wheat varieties and is coarser than all purpose flour,
Whole wheat flour is high gluten hard wheat.
Whole wheat pastry flour is soft wheat, low gluten.
All purpose flour is processed fine and a mix of low gluten soft wheat and high gluten hard wheat
Atta(Indian whole wheat flour used for roti/chapati) is hard wheat, milled finer than whole wheat flour and has higher gluten than all purpose flour. Atta can be used in yeast breads but tends to make cakes, quick breads, muffins etc harder and coarse because of the gluten formation while mixing.
To get a complete picture, check out this article on Indiacurry. and some more wheat flours on wiki here
 
 
For cakes, quick breads, muffins, the best option usually is Cake flour or all purpose flour.(lower gluten)
For healthier versions, use Whole wheat pastry flour or any other whole grain flour which is low in gluten or mix in some glutenfree flours. You can use whichever flour is available really, and figure out how the flour works best. Like with Atta, I would mix it as lightly as possible.
 
If you can find soft wheat and mill it or make flour yourself, then you can mill a finer version and use that too. I got a Blendtec and made my own flour with organic soft white wheat berries and made wheat only version of this cake which didnt make a stiff batter or a tough cake! The flour when milled was somewhere between AP flour and whole wheat pastry flour in terms of texture and the batter was actually more flowy and predictable than the one with the pastry flour. And I like the whole grain so much better. (certified by me, since I saw the whole wheat berries go from grain to flour! and I like this cake more, maybe because I am just excited about being able to mill at home:))
You can find more Cakes and bakes on my collection here.
 
 
For both the Recipes, head on over to Sudha’s space or scroll below..
 
This cake is being shared at Ricki’s wellness weekend, Slightly Indulgent Tuesdays. Srav’s Cooking Concepts for the Vegan Diet – Only Plant Based event, Hearth and soul blog hop.
 
 
two slices of marble/zebra cake on a white plate
Print Recipe

Marble Zebra cake

Makes 1 8 inch cake pan  Allergy Information: Dairy, egg, corn, soy, yeast free.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: vegan cake, whole wheat flour cake
Servings: 8 servings
Calories: 215kcal
Author: Vegan Richa

Ingredients

For half Whole wheat.

  • 1 Tablespoon flax meal
  • 2 Tablespoons virgin coconut oil melted
  • 3 Tablespoons organic canola oil
  • 1 cup (250 ml) water
  • 2 Tablespoons orange juice
  • 1/2 teaspoon (0.5 teaspoon) vinegar
  • 8 Tablespoons raw sugar
  • 1 cup (125 g) all purpose flour
  • 1/2 cup (60 g) whole wheat pastry flour
  • 1.25 teaspoon baking powder
  • 1/8 teaspoon (0.13 teaspoon) salt

Spices

  • 1/4 teaspoon (0.25 teaspoon) cinnamon
  • 1/4 teaspoon (0.25 teaspoon) ginger powder
  • 1/8 teaspoon (0.13 teaspoon) cloves powder
  • 3 + Tablespoons cocoa powder

Ingredients for all Whole Wheat (with home milled soft white Whole wheat flour)

  • 1/2 cup (125 ml) water
  • 7 Tablespoons raw Sugar scant 1/2 cup. Use 1/2 cup for sweeter
  • 1 Tablespoon light agave
  • 1 Tablespoon coconut milk
  • 1 Tablespoon Apple Cider Vinegar or 1 teaspoon vinegar
  • 1/4 cup (56 ml) organic canola oil or half virgin coconut and half organic canola oil
  • 1/8 teaspoon (0.13 teaspoon) salt
  • 1 cup (156.25 g) and 1/4 cup soft white whole wheat flour
  • 1.25 teaspoon baking powder
  • 2-3 Tbsp (2 Tbsp) cocoa powder

Spices: 1/4 teaspoon cinnamon, 1/4 teaspoon ginger powder, 1/8 teaspoon cloves powder or add vanilla extract

    Instructions

    • In a bowl, whisk all the wet ingredients, salt and sugar until well combined. (Add flaxmeal to the wet for AP version)
    • In another bowl, whisk the flours, baking powder and spices and add to the wet ingredients.
    • Whisk until just about combined into a flowy batter. Use a few teaspoons more water or flour if needed, since the water absorption depends on the flours.
    • Transfer half of the cake mix to another bowl and add cocoa powder to it. Mix till combined.
    • The cocoa powder will thicken the batter a little, Add 2-3 teaspoons water to the cocoa batter to get it to the same consistency as the white batter.
    • Take 2 ladles or small bowls of the same size and pour a ladle of the white cake mix onto parchment lined or well greased cake pan.
    • Then pour a ladle of cocoa mix on top of the white mix.
    • Continue till all mix gets used up.
    • Bake in preheated 360 degrees F for 35-40 minutes until toothpick from the center comes out clean.
    • Serve as is, or topped with melted chocolate.
    • Cool for a bit before slicing for less crumbly slices.

    Notes

    Nutritional values for one serving of half whole wheat version

    Nutrition

    Nutrition Facts
    Marble Zebra cake
    Amount Per Serving
    Calories 215 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g19%
    Sodium 39mg2%
    Potassium 128mg4%
    Carbohydrates 30g10%
    Fiber 1g4%
    Sugar 12g13%
    Protein 2g4%
    Vitamin A 10IU0%
    Vitamin C 2.1mg3%
    Calcium 36mg4%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
     
    Vegan Marble Zebra Cake

    Filed Under: Cake Recipes, dessert, snack Tagged With: guest post, vegan, wheat



    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    « No Bake Chocolate Almond Zesty snack bars, 2 ways. vegan glutenfree
    Blueberry Almond yeast Bread Loaf. vegan »

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Hannah says

      March 30, 2012 at 11:16 pm

      I’ve been wanting to make a zebra cake for the longest time, but for some reason still haven’t gotten around to it. Thanks for this stunning reminder, yours looks so beautiful and impressive! I must finally do this myself, and soon.

      Reply
      • Richa says

        March 31, 2012 at 5:48 am

        Thanks Hannah. I am sure your’s will be ever more gorgeous. I hardly have patience when it comes to small steps, making balls or any time consuming perfect things:)

        Reply
    2. Vicky says

      March 31, 2012 at 2:58 am

      I used to make these swirly cakes all the time years ago..I’m being inspired ……

      Reply
      • Richa says

        March 31, 2012 at 5:49 am

        Nice! Hope to see you in action soon Vicky!

        Reply
    3. Torviewtoronto says

      March 31, 2012 at 3:02 am

      lovely soft cake

      Reply
    4. Hannah says

      March 31, 2012 at 4:04 am

      I’ve never seen cake flour in Australia, nor any of these whole wheat pastry flours or anything that I often see on blogs. Luckily I don’t mind denser cakes with wholemeal flour 🙂

      This zebra cake looks so pretty!

      Reply
      • Richa says

        March 31, 2012 at 5:51 am

        The flour that i ground at home made the cake dense but airy and soft enough to make you forget that its whole grain.. and seriously i am just so happy that i could see the grain that i used:)

        Reply
    5. dassana says

      March 31, 2012 at 8:42 am

      the cakes are looking soooo good. want to have it right now.

      Reply
      • Richa says

        March 31, 2012 at 6:21 pm

        Thanks Dassana!

        Reply
    6. Poornima Nair says

      March 31, 2012 at 3:07 pm

      The cake looks awesome, very moist!

      Reply
      • Richa says

        March 31, 2012 at 6:20 pm

        Thanks Poornima!

        Reply
    7. Caitlin says

      March 31, 2012 at 3:21 pm

      gorgeous, richa! just gorgeous…

      and thank you for sharing all of your knowledge on bread flour and cake flour! i didn’t know ANY of that information!

      Reply
      • Richa says

        March 31, 2012 at 6:19 pm

        Thanks Caitlin! I dont think you need the info. but i definitely did need it when i started off!

        Reply
    8. Sunday Morning Banana Pancakes says

      March 31, 2012 at 4:34 pm

      Your swirl cakes are so perfect!

      Thank you for sharing the information on different flours- it was great knowledge!

      Loving the boards, are those the new ones you just painted?

      Reply
      • Richa says

        March 31, 2012 at 6:19 pm

        yup, new board. I was experimenting with the blue. wasnt sure how it would work or how much to paint. seems to work for the cake.. lets see how it pairs otherwise. i need to deepen the color a bit i think.

        Reply
    9. Cathleen says

      March 31, 2012 at 10:03 pm

      This looks gorgeous! I was going to make a zebra cake this morning, but I ended up making cookies. I will make it soon though, you have just inspired me anew, thank you!

      Reply
    10. chinmayie @ love food eat says

      April 1, 2012 at 9:28 am

      Those are such pretty cakes Richa! Always love your bakes! I also enjoyed reading about different types of flours… Since I only get atta and maida in india, i use atta for all my baking and so far haven’t had any major problem with the texture or the taste.

      Reply
    11. cookingwithlysa says

      April 1, 2012 at 10:09 am

      what a beautiful cake! It looks soo delicious!!

      Reply
    12. Deeps @ Naughty Curry says

      April 1, 2012 at 4:52 pm

      that is a really informative post.. i dint know most of that stuff about flours. the zebra pattern has come out beautifully!

      Reply
    13. Jesica @ Pencil Kitchen says

      April 2, 2012 at 12:40 pm

      I absolutely love marbled swirled cakes! Always beautifying simple things 🙂

      Reply
    14. shira says

      April 2, 2012 at 9:32 pm

      This looks just so wonderful Richa!I just love your blog – your food is so hearty and delicious looking. You do such a great job!

      Reply
    15. Square Meals says

      April 3, 2012 at 1:27 am

      Gorgeous 🙂

      Aparna from Square Meals

      Reply
    16. Abraham Chacko says

      April 3, 2012 at 4:24 am

      The cake looks awesome, rgds susan mathew http://www.chackoskitchen.com

      Reply
    17. Rosh says

      April 3, 2012 at 10:05 am

      Love the design!! Very creative 🙂

      Reply
    18. Maggie Muggins says

      April 3, 2012 at 10:03 pm

      Cool, I always wondered how a zebra cake was made. Looks delicious!
      I would love to have my own grain mill. Do you find much of a difference between the freshly milled and storebought?

      Reply
      • Richa says

        April 4, 2012 at 3:38 am

        Thanks Maggie. i put the home milled flour to grind for an extra cycle so the flour was not as coarse as the pastry flour and hence the batter was not too dense and difficult to work with and the cake was also lighter than an all whole wheat pastry flour cake.

        Reply
    19. STEAM(Striving Towards Eradication of Animals'Misery) says

      August 28, 2012 at 6:56 am

      The swirls are perfect !

      Reply
    20. anunrefinedvegan.com says

      March 8, 2013 at 9:04 pm

      Gotta make this one right away – if only for the stripes!

      Reply
    21. likeatcake says

      October 13, 2015 at 8:41 am

      My mother used to make non-vegan zebra cake. Thanks for an idea!

      Reply

    ORDER TODAY!

    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

    Lets get Social! Join 1Million followers and friends

    • Bloglovin
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
    Vegan Richa 's Indian Kitchen Cookbook
    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Affiliate Links

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    LINKSPOPULAR POSTSKEEP IN TOUCH
    My Favorite ThingsBuffalo Chickpea PizzaYouTube
    Recipe IndexLentil Quinoa LoafFacebook
    Advertise, Work With MeCrispy Orange CauliflowerInstagram
    Privacy PolicyPumpkin Cinnamon RollsPinterest
    Terms Of UseSweet Potato Peanut BurgersTwitter
    Copyright and Disclaimers
    Copyright © 2021 Vegan Richa LLC