Zebra cake

Ingredients for the sponge cake

-300 gr whole wheat spelt flour

-35 g cornstarch or protein custard

175 g boneless dates -175 g boneless dates

-16 g yeast

-3 g baking soda

-85 g cashew nut cream

-1 tbsp vanilla essence

-lemon zest

-300 ml Ecomil coconut drink

-pinch of salt


Ingredients for chocolate dough

-3 tablespoons of cocoa powder

-4 or 5 tablespoons of Ecomil coconut drink.


Ingredients for coating

-3 ounces of 85% chocolate

-1 tablespoon of spread



Moisturize the dates with hot water for at least 10 minutes.

Add flour, cornstarch, yeast, baking soda and salt. Stir well until the mixture is completely integrated.

Beat the coconut drink with vanilla, dates and lemon zest until all the pieces are gone.

Pour the freshly prepared liquid part with the solids and mix well.

Divide the dough between two bowls and add to one the 3 tablespoons of cocoa and the 4 or 5 tablespoons of Ecomil coconut drink.

Using a kitchen brush, cover the walls and bottom of a cake pan with coconut oil and sprinkle with buckwheat flour so that the cake does not stick.

Put a large spoonful of normal dough in the pan and a spoonful of chocolate on top. Repeat until all the dough is ready.

8 – Place in a preheated oven at 180º for 20 to 30 minutes or until a toothpick comes out dry with a pinch.

9 – Allow to cool down

Melt the chocolate ounces and add them to the spread. Cover the top of the cake. Chop a few nuts and put them on top.


Thanks to Lewis for his recipe.

Find out more on his Instagram @lewis_mulberry