Name: Eggless Zebra Cake recipe by Deepali Jain at BetterButter
Cook time: 270 min
Total time: 270 min
Yield: 6
Ingredients: 1 & a 1/2 cups - all purpose flour (vanilla batter); 1 cup - yogurt (vanilla batter); 3/4 cup - sugar (vanilla batter); 1/2 tsp - baking soda (vanilla batter); 1 & a 1/4 tsp - baking powder (vanilla batter); 1/2 cup - oil (vanilla batter); 1/2 teaspoon - vanilla extract (vanilla batter); 1 cup - all purpose flour sieved (chocolate batter); 1/2 cup - cocoa powder (chocolate batter); 1 cup - yogurt (chocolate batter); 3/4 cup - sugar (chocolate batter); 1/2 tsp - baking soda (chocolate batter); 1 1/4 tsp - baking powder (chocolate batter); 1/2 cup - oil (chocolate batter); 1/2 teaspoon - vanilla extract (chocolate batter)

Ingredients Serving: 6

1 & a 1/2 cups - all purpose flour (vanilla batter)
1 cup - yogurt (vanilla batter)
3/4 cup - sugar (vanilla batter)
1/2 tsp - baking soda (vanilla batter)
1 & a 1/4 tsp - baking powder (vanilla batter)
1/2 cup - oil (vanilla batter)
1/2 teaspoon - vanilla extract (vanilla batter)
1 cup - all purpose flour sieved (chocolate batter)
1/2 cup - cocoa powder (chocolate batter)
1 cup - yogurt (chocolate batter)
3/4 cup - sugar (chocolate batter)
1/2 tsp - baking soda (chocolate batter)
1 1/4 tsp - baking powder (chocolate batter)
1/2 cup - oil (chocolate batter)
1/2 teaspoon - vanilla extract (chocolate batter)

Instructions

Preheat oven to 200°C for 10 minutes. Grease a 12 cup ring mould.
For the vanilla batter - Beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat on low and allow to stand for 3 minutes. You will find that bubbles appear.
Beat in the oil and vanilla essence. Next, slowly add the flour in 4 slots, blending in well after each addition.
For the chocolate batter - Beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear.
Sift cocoa powder & flour together 2-3 times. Beat in the oil and vanilla extract. Next, slowly add the flour mixture in 4 slots, blending in well after each addition.
Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
Bake at 200°C for 10 minutes, reduce temperature to 170-180°C and bake for 45-50 minutes or till a toothpick inserted into the cake comes out clean.
Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.

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