This eggless Zebra Cake recipe is the perfect teatime cake that is beautiful to look at, healthy to eat and easy to make. 

This cake has all the healthy ingredients except white sugar. I chose white sugar so as to keep the white color intact having a clear-cut zebra pattern. You can very well replace it with brown sugar or jaggery powder but then it will be simply chocolate cake only.

Zebra Cake



How to Make 

For making a zebra cake pattern, we need two cake batters simultaneously. So, we first make the vanilla batter and then mix cocoa powder in half of it so that we have 2 batters of different colors.

I have tried this pattern with yellow and brown color in my Mango Chocolate ake and I named it Tiger Cake :)-

Thereafter, we put one ladle of any one color, and on the same, we put another ladle of another color. This process continues till the batters are finished. As the batters are of flowing consistency, so they spread on their own making way for the other color. 

Thereafter it is baked and we have a beautiful zebra patterned cake. 


   Step By Step Recipe

greasing the cake pan


sift dry ingredients


Tip: Beating at this stage creates air bubbles that expand while baking and makes the cake soft.

whisk together wet ingredients


mix dry ingredients into the wet


adjust consistency of the cake batter


divide the cake batter equally


mix vinegar or lemon juice


making the Zebra Cake pattern
making the Zebra Cake pattern
making the Zebra Cake pattern


Zebra Cake pattern


Zebra Cake


Zebra Cake


Zebra Cake



Q) Can I make this cake in a cooker?

Yes. After making the flower pattern, keep the baking pan in a preheated pressure cooker. For complete details regarding this, you may check my post, Basic Eggless Cake in Pressure Cooker.

Q) What variations I can try in this recipe?

Q) For how long can I store this cake?

That depends on the weather. During summers, keep it at room temperature just for a day and thereafter for upto 4 to 5 days in the refrigerator. During winters, it will stay good at room temperature only for up to 4 to 5 days.

Q) Why do we add vinegar or lemon juice to the batter?

The acid in vinegar or lemon juice reacts with the baking soda and thus helps in making the cake soft and spongy.


Zebra Cake Collection

Though not intended, but somehowMalai Zebra Cake I have a collection of zebra cakes now 🙂


Some other Easy Cake Recipes



If you have recently started baking cakes or are having difficulty in baking cakes then I would suggest you to go through 16 TIPS FOR BAKING A GOOD CAKE  and CAKE BAKING MISTAKES as well.



I hope you have liked this Zebra cake recipe and will definitely give it a try. 

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!


Eggless Zebra Cake Recipe

A beautiful twin flavored cake
Course Dessert
Cuisine Baked


My Cup Measures 240 ml

  • 1 Cup Whole Wheat Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/8 Tsp Salt
  • 2 Tbsp Cocoa Powder
  • 1/4 Cup Oil
  • 1/2 Cup Curd
  • 1 tsp Vanilla Essence
  • 3/4 Cup + 1 Tbsp Sugar
  • 1/4 Cup Milk
  • 1/2 Tsp Vinegar or Lemon Juice


  • Grease a 6" baking tin, preferably rectangular.
  • Start Preheating oven at 180 degrees C. Preheat it for 15 minutes and in the meantime, your batter will get ready.
  • Sift wheat flour, baking powder, baking soda and salt at least thrice for better aeration.
  • Take thick curd, oil, sugar and vanilla essence in a bowl and whisk for 3 to 4 minutes till sugar dissolves and everything comes together
  • Add flour mixture in the curd mix in 2 to 3 instalments. After each addition, lightly mix using cut n fold method.
  • If the batter is too thick then adjust consistency by adding little milk. The batter should be of ribbon consistency
  • Now, divide the batter equally in 2 bowls.
  • In one bowl, add cocoa powder and mix lightly. Add little milk, if need be.
  • Add 1/4 teaspoon vinegar in each bowl and give it a quick mix.
  • Start putting the two batters alternatively. First, put a ladle full of vanilla batter. Then in the centre of this white batter put a ladle of chocolate batter. As you put the above layer the bottom layer will itself start spreading. On this put the white layer. Similarly, keep on putting the alternate layers till both the batter gets used up. And you will see beautiful white and brown layers
  • To make the flower pattern, take a toothpick and slide it lightly from one corner to the middle. Similarly, draw lines from different corners towards the middle.
  • Bake for 30 to 35 minutes or till toothpick inserted comes out clean.
  • After 10 minutes, loosen the sides of the cake using a butter knife and invert the cake on a wire rack.
  • When cool, cut n enjoy.


  1. You can make this with all-purpose flour or a mix of two flours. In that case, everything will remain the same except the quantity of milk. All-purpose flour absorbs less milk.
  2. Use any oil be it refined or groundnut or olive or any other.
  3. If your curd is loose then keep it in a strainer for a few minutes.
  4. Also, use curd at room temperature and not directly from the refrigerator.
Keyword How to Make Zebra Cake



By Sapna Sanjay


By Kajal Jhaveri

Happy Baking…

24 Responses

  1. Hi, this looks like a lovely cake.. Would love to try it. Just wanted to ask, why is vinegar added in the end? Normally, vinegar plus milk is used (as buttermilk) in egg less cakes but this seems to be for a different reason, since milk is already mixed in. What purpose does vinegar serve? Can it be avoided.

    Looking forward to hearing from you.
    Thank you!

    1. Hi Simpreet… Thanks for liking it. You must try it’s a very easy recipe with wonderful outcome.
      This recipe is basically curd based. Very little milk and only 1/2 tsp vinegar is added. Instead of vinegar, you can add lemon juice also or skip both. Adding acid in the last gives a nice texture n structure to the cake ( as you can see in the pics)

  2. Hi samira, i tried this recipe n it came out amazing specially the look. Just a question does it rise less as compared to other recipes ?

  3. Hello,
    Should we turn off top rod while baking ? I turned off top rod while baking but the cake got burnt from bottom. Kindly suggest.

  4. Hello,
    I tried this cake twice. 1st time it came out well but top was cracked ( I had switched on top and bottom rods for pre heat as well as baking).
    As mentioned above in your instructions, 2nd time I switched on only the bottom rod while baking. But the cake got burnt at the bottom.
    Can you please suggest in this regard.


    1. Hi Nivedita, baking means only the bottom rod is used. The cake needs to be kept in the middle rack. Now, you need to keep a check 25 min onwards.
      Ovens are of 2 types with and without fan. If with fan (like microwave convection also) then it will get properly baked with perfect browning on the top.
      If without then the cake will get baked but not get brown from the top. Once the top is firm and skewer inserted comes out clean, it is done.
      If you want a brown top then may switch on the top rod in the last 5 minutes.
      So, do not leave the cake for long in the oven.
      Hope that helps.

  5. Thank you for ur suggestion. I use OTG. Let me try what you said above. Will keep you posted.

  6. Hi , tried your recipe and it turned out perfect. Just that it require more milk than suggested. Luved it and my kid had it with chocolate sauce wid vanilla icecream .thnx once again

    1. Hi Juhi, thanks for sharing your feedback. Glad that your kids liked it. Yes, the quantity of milk varies depending upon curd consistency, water absorption capacity of flour etc.

  7. I tried with and it came out perfect. I replaced sugar with jaggery powder and oil with ghee+1tbsp oil.

    Simply yummy. My daughter loved it

    1. Glad that your daughter liked it too. Thank you so much for sharing your feedback. Would have loved to see the pics. So, next time, pl share the pics. Happy Baking.

  8. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

  9. Just wanted to know that, in many bakes you use WWF, is it the branded one or a chakki one. Because we use chakki one at our home and I want to try it with that.

Leave a Reply

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

Recipe Rating