Zebra pie / cake (moist and soft)

This pie, or cake, has kefir and turns out very soft and moist. Store covered (so it doesn’t dry out) and in the fridge (it makes it better the next day). Also, my version has nuts, but you can skip them. Some people like to glaze it instead, or have it plain.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

With the mixer, mix eggs, vanilla and sugar substitute until it foams evenly.

Step 2

Add kefir and mix. Then add oil while mixing on low.

Step 3

Add flour, baking soda and baking powder. Mix it all until smooth. Btw, I didn’t add salt as it was absolutely fine without it (the baking soda and kefir seem to add that), but you can add a pinch here, if you want. If the dough is too thick (sometimes can depend on how big your eggs are or whatever), then add almond milk to bring it to thickness when it is not liquid but a bit thicker than pancake dough, you could still pour it but it would pour slower…).

Step 4

Once dough is ready, transfer half of the dough into a separate bowl. Add cocoa into the remaining dough and mix it.

Step 5

Prepare nuts: crumble them into small pieces (you can use the dough roller), mix them with the brown sugar. At this point, if you like, you can either add or replace the sugar with maple syrup or honey. I find with maple syrup they turn our crunchier - it adds more texture.

Step 6

Preheat over to 350 F, spray baking dish (best it the Bundt pan, not only for shape but also because it bakes the middle of the pie better) with light oil (use the type which won’t mess with your flavours, like avocado oil), put nuts at the bottom of the dish (I even then out), then start pouring the dough by alternating the plain and cocoa parts, creating layers.

Step 7

Bake at 350 F for 45-55 min (check at 45 min with a toothpick if it’s ready, in case your oven bakes faster). Once it’s done, use thin/flat spatula or butter nice to separate pie sides from the edges (if it’s stuck) and flip the pie upside down onto the serving dish. Enjoy!