Sugar free zebra cake

A beautiful, vegan, gluten-free and sugar-free zebra cake!
Sugar free zebra cake with Kasia's hand
Sugar free zebra cake
Sugar free zebra cake with Kasia in the background
Sugar free zebra cake

This sugar free zebra cake is the ultimate surprise for zebra lovers! Alternating the white and dark layers creates a fantastic zebra effect, which is even better visible when cutting the cake. The red hearts are optional, but especially a good idea when making the cake for a loved one: they are super tasty!

Sugar free zebra cake with two little cakes and beetroot
Sugar free zebra cake with two little cakes and beetroot
Sugar free zebra cake with one piece of cake with almonds and figs
Sugar free zebra cake with one piece of cake
A piece of sugar free zebra cake

Zebra cake

A fantastic, vegan and gluten-free zebra cake!
Prep Time 45 minutes
Total Time 2 hours 45 minutes
Servings 20 people


Base and hearts

  • 200 grams almonds
  • 10 dried figs
  • red beet juice of 2 beets
  • 4 tbsp coconut oil

White layer

  • 1 cup millet
  • 2 cans coconut milk
  • 4 tbsp coconut yoghurt sugar-free of course
  • 50 grams coconut flakes
  • 100 grams coconut oil melted
  • 50 grams coconut blossom sugar

Black layer

  • 1 cup millet
  • 2 cups water or vegetable milk
  • 5 tbsp cocoa
  • 100 grams coconut oil melted
  • 50 grams xylitol or around 12 ripe dates



  • Grind the figs and almonds in a blender or mixer to a sticky mass. In case they are not sticky enough, add some figs.
  • Save some of the "dough" for the hearts. Press the rest into a spring form lined with baking paper so that it forms a firm base. Put your spring form while you work on the rest.

White and black layers

  • Bring the ingredients for the two layers to boil in two separate pots. Wash the millet before boiling. Personally I tend to add the xylitol and coconut sugar during the blender, but you can also choose to boil them with the other ingredients.
  • Boil until the millet is soft and like porridge. Be careful that your millet isn't too dry and burns. In that case, add some milk or water.
  • First blend one of the layers to a smooth mass. Taste to check if it needs any extra sweeteners or other ingredients. Your mixture should be liquid enough to pour it into the spring form but not so liquid that it won't stiffen up in the fridge. Keep the mixture of the first layer in a container that's easy to pour it out off later.
  • After cleaning your blender, blend the other layer. The same advice goes for this layer.
  • Now the magic. Pour some of the white mixture onto your base, more or less the amount to make it touch the edges of the cake form. Then pour some of the black mixture right in the middle of the white mixture, and let gravity do its work so that it floats a little towards the sides. Then pour some of the white mixture right in the middle, then black, until everything's finished or the spring form is full. I had enough to make two extra little cakes. Your cake is now ready. Put it in the fridge.


  • Juice or buy some beet juice and add this to the remaining almond/fig mixture. Also add some melted coconut oil which will help the now rather wet "dough" to stiffen up in the fridge.
  • Mix everything and form hearts with your hands. Put them on saucers lined with baking paper to stiffen up in the fridge.
  • Your cake should be hard and edible after about 2 hours in the fridge. Otherwise put in the freezer for a bit. Put the hearts on top of the cake before serving.

Author: Jonathan

Foodblogger, translator, webmaster, cook. Passionate about natural food, languages, cycling and travels.

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