Copycat Zebra Cakes (gluten free and vegan)

free from: gluten and dairy (vegan friendly, low sugar)

I recently started a series creating Little Debbie copycats to be more tummy friendly. You can find others by looking in the category “copycat recipes“. This one was a suggestion from a follower and I couldn’t be more excited to share these copycat zebra cakes.

Recipe Details

These have been remade gluten, dairy, and egg free. They are also vegan and low in sugar.

The star of this recipe is ZenSweet – I used their vanilla cake mix and powdered monkfruit sweetener. Use coupon code LIVWELLEATWELL to save $$.

These are so easy to make and super tasty! You’ll need a cookie sheet and round cookie cutter (or a mason jar lid–that’s what I used!).

Store in an airtight container, should be eaten within 1-2 days.

Minimal Ingredients

• Vanilla cake mix – I used ZenSweet coupon code above!
  • Required ingredients listed on cake mix
• Frosting
  • Vegan butter
  • Powdered monkfruit
  • Almond milk
  • Vanilla
• Coating
  • Pascha dairy free white chocolate chips
  • Enjoy Life semi sweet chocolate chunks

Substitutions:

If you have sugar free chocolate for the coating they’ll be 100% refined-sugar free. Otherwise these are already gluten free, dairy free and vegan.

You can use any vanilla cake mix for this recipe.

Copycat Zebra Cakes

These copycat zebra cakes are gluten free and vegan. Remake your childhood fave at home with better ingredients.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Decorating Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 6

Ingredients

  

Cake

• 1 box vanilla cake mix
• Required ingredients listed on cake mix

Frosting

• 1/4 cup vegan butter
• 1/2 cup powdered monkfruit coupon code above!
• 1/2 tbsp almond milk
• 1/2 tsp vanilla

Coating

• 1 bag of dairy free white chocolate chips
• 1/4 cup dairy free chocolate chips

Instructions

 

• Prep your cake as instructed on the mix. Rather than baking in a cake pan, bake in a parchment lined 8×11 cookie sheet. This will make the cake thinner and easier to work with. Bake for 15-18 minutes at 350F until lightly golden.
• Let cake cool completely, then use a round cookie cutter or jar lid to cut into circles. You should get about 12 circles out of the cake. Put circles in the fridge for at least an hour.
• After the circles of cake have cooled, you’ll make your frosting. Beat softened butter with electric mixer, then add other ingredients and mix until fluffy. Spread frosting on half of the circles, then stack the plain ones on top of a frosted one. Put in freezer for one hour.
• Then melt 1 bag of Pascha dairy free white chocolate chips. Dip the frozen cakes in the melted chocolate, coating evenly and using a fork to flip. Put back in freezer for a couple minutes. Meanwhile, melt the semi sweet chocolate. Pull the cakes back out of the freezer and drizzle the melted chocolate on top to make the zebra stripes.
• Let settle for 5 min before enjoying.

Keyword copycat recipes, copycat zebra cakes, gluten free desserts

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