Chocolate Covered Zebra Cake {recipe} – No PTED (Peanuts, Tree Nuts, Eggs, Dairy)

Zebra Cake

Today is Food Allergy Awareness Day on TasteSpotting, sponsored by the Food Allergy Initiative (FAI). All week, we’ve been learning about the challenges of cooking for food-allergic family and friends, and today we’re posting recipes that address one or more of the eight most common food allergies.

This recipe comes a new friend, Kimberly Emmick, for a “Zebra Cake,” those crazy, super striped cakes that we’ve seen a few times. This cake, however, is a colorful zebra with a pink stripe thrown in, and is “No PTED,” no Peanuts, no Tree nuts, no Eggs, and no Dairy…

Thanks, Kimberly!

No PTED (Peanuts, Tree Nuts, Eggs, or Dairy) Chocolate Covered Zebra Cake

from Kimberly Emmick RD

Ingredients

Dry Chocolate Ingredients

1 cup all-purpose flour
2 tablespoons soy flour (Hodgson Mills recommended)
1/3 cup Rodelle Baking Cocoa (Dutch-processed)
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt

Dry Vanilla Ingredients

1 cup all-purpose flour
2 tablespoons soy flour (Hodgson Mills recommended)
¼ cup Mori-Nu Mates Vanilla pudding mix
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt

Dry Cherry (or Strawberry) Ingredients

1 cup all-purpose flour
2 tablespoons soy flour (Hodgson Mills recommended)
¼ cup Cherry (or Strawberry) Jell-O mix
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt

Wet Ingredients

½ cup extra LIGHT olive oil (not extra virgin)
1 teaspoon vanilla extract
3 cups SoDelicious unsweetened coconut milk (or Rice Dream, original)

Chocolate Frosting Ingredients

1 cup semi-sweet chocolate, chopped (Enjoy Life brand)
3 tablespoons Earth Balance buttery sticks
¼ teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Lightly grease or parchment line a 10″ round cake pan.

Combine the dry ingredients in their own separate bowls and set aside. Make sure to smoothen out all the cocoa lumps in the dry chocolate mixture as it will result in a lumpy batter.

In a separate large bowl, using an electric mixer, beat together well all the wet ingredients for about 30 seconds.

Evenly divide the wet mixture among each of the three bowls. Stir until well moistened, don’t overmix.

For each flavored batter, obtain about a ¼ cup measure. To the middle of the greased cake pan, place a shy ¼ cup measure of chocolate batter. Next, laddle a shy ¼ cup measure of vanilla batter directly in the center of the chocolate batter. Then, apply a shy ¼ cup of cherry batter directly in the center of the vanilla batter. Repeat these steps in order until the batter is gone. While you’re pouring your layers, take care that there isn’t batter dripping from the cup, as it will disrupt the zebra design.

Bake in preheated oven, 35-40 minutes or until toothpick inserted in center is cleanly removed. Allow cake to cool completely in pan (at least 40 minutes).

To loosen cake from pan, tap edges from multiple sides. Invert, then reinvert for the zebra effect. When cake is completely cooled, prepare chocolate frosting.

In a small microwave safe bowl, add chopped semi-sweet chocolate and Earth Balance. Microwave in 15-20 second intervals, stirring in between each, until chocolate and Earth Balance are melted and smooth. Stir in vanilla. Pour chocolate over the middle of the cake. Use a spatula to smooth and even out frosting over the top.

Refrigerate for about 10-15 minutes (or until frosting hardens).

by Sarah J. Gim on May 18, 2012 · 3 comments

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