Raw Vegan Zebra Cake

This Raw Vegan Zebra Cake is a delightful dessert that appeals not only to those following a raw vegan diet but also to anyone seeking a delicious treat.

The cake is made with a chocolaty nutty crust and a smooth creamy filling, alternating vanilla with blueberry and blackberry filling. Alternating the two fillings creates an amazing zebra effect that makes it quite impressive and sophisticated. The blueberries and blackberries are giving a brilliant purple natural color that is simply astonishing, not to mention a great flavor too. It’s almost unbelievable that the filling’s base is crafted from soaked cashews, resulting in a healthier dessert option.

Raw Vegan cakes are perfect for any occasion or simply for the moments you want to reduce refined sugar in your diet and replace it with healthier alternatives. This Raw Vegan Zebra Cake has 0 cholesterol and is gluten-free which makes it great for any diet.

How to make raw-vegan zebra cake

Start by preparing the crust. In a food processor, combine pecans, dates, shredded coconut, and cocoa powder. Process until crumbs form. Add water and continue processing until the mixture is well combined and sticks together when squeezed between your fingers. Press the crust mixture firmly into the bottom of a 7-inch (18cm) springform pan, using your fingers or the back of a spoon.

Next, prepare the filling. In a blender, combine all ingredients for the vanilla base, including pre-soaked cashews, lemon juice, liquid sweetener, melted coconut oil, and vanilla extract. Blend until creamy and smooth. Transfer a bit more than half of this vanilla mixture into a separate bowl.

To the remaining vanilla mixture in the blender, add frozen blackberries and blueberries. Blend until smooth. Transfer this berry mixture into another bowl.

How to assemble the cake

Using a tablespoon, create a zebra effect by alternating spoonfuls of vanilla mixture and berry mixture over the crust. Start from the middle of the pan and layer the mixtures until all the batter is used. Tap the pan gently to even out the layers, then cover and freeze for at least 2 hours.

For serving, thaw the cake in the freezer for about 15 minutes. Decorate with fresh blueberries, blackberries, and flowers for an elegant touch. Any leftovers can be stored in the freezer for up to 1 month. Enjoy your delicious and visually stunning zebra cake!

Hope you’ll give it a try.  If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more vegan treats check out full collection of Vegan Recipes. If you are in search for more refined sugar-free desserts check our full collection of Refined Sugar-Free Recipes. For gluten-free options check our full collection of Gluten-Free Recipes.

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Raw Vegan Zebra Cake

Raw Vegan Zebra Cake

5 from 2 votes
This Raw Vegan Zebra cake is a delightful dessert not only for the ones who follow a raw vegan diet but even for those who doesn’t. Due to the zebra effect not only looks amazing but is such a flavorful dessert that everybody will love. A chocolate crunchy nut crust with a smooth creamy filling, alternating vanilla with blueberry and blackberry filling.
Servings 10 servings
Prep Time 30 minutes
Total Time 30 minutes



  • 1 cup (100g) pecans , or walnuts and almonds
  • 1/2 cup (60g) dates , pitted (about 8-10 dates)
  • 2 tbsp (16g) unsweetened cocoa powder
  • 2 tbsp (10g) unsweetened shredded coconut
  • 1 tsp (5ml) water
  • 1/4 tsp (1g) salt

Vanilla Filling

  • 2 cups (280g) raw cashews (soaked for 4-6 hrs or overnight)
  • 1/3 cup (120g) liquid sweetener , (pure maple syrup
  • 1/2 cup (100g) coconut oil , melted
  • 1 tbsp (10g) vanilla extract
  • 4 tbsp (60ml) lemon juice , from about one large lemon

For Berry Filling

  • 1/2 cup (75g) frozen blackberries
  • 1/2 cup (75g) frozen blueberries


Prepare the crust.

  • Place nuts (pecans in this case), dates, shredded coconut, cocoa powder in the bowl of a food processor and process until crumbs form. Add water and process some more until the mixture is well combined and sticks together when squeezed between your fingers.
  • Press the crust mixture into the bottom of a 7 inch (18cm) springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.

Prepare the filling.

  • Add all ingredients for vanilla base, pre-soaked cashews, lemon juice, liquid sweetener of your choice, melted coconut oil and vanilla extract into the bowl of a blender and process until creamy and smooth.
  • Transfer in a bowl a bit more than half of vanilla mixture.
  • Add frozen blackberries and blueberries over the remaining vanilla mixture into the blender and process until well combined and smooth. Transfer the mixture into a bowl.

Assemble the cake.

  • Use a tablespoon for each mixture to create the zebra effect. Begin from the middle of the pan, take one spoon of vanilla mixture and add it over the crust then over it add a spoon of berry mixture and repeat this steps until all batter has been used.
  • Rap the pan for few times, cover and freeze for at least 2 hours.
  • Store the cake in the freezer, but leave it out for 15 minutes to thaw out before serving. Decorate the cake with fresh blueberries and blackberries and flowers for a more elegant look. Keep the lefotvers in the freezer. It can last up to 1 month in the freezer.



Serving: 1 serving out of 10Calories: 384kcalCarbohydrates: 26.2gProtein: 6.1gFat: 30.8gSaturated Fat: 12.4gSugar: 14.2g
Calories: 384kcal
Course: Dessert
Cuisine: American
Keyword: healthy dessert, raw vegan blackberry cake, raw vegan blueberry cake, raw vegan cheesecake, raw vegan dessert, raw vegan zebra cake, zebra cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Maria Author says:

    Delicious cake. I will certainly prepare it. Thanks! Maria

  2. Sanj Author says:

    Thank you for this beautiful, vegan recipe. Is it okay to use a 9” pan instead of 7” or will the cake come out too thin?

    1. Ella-HomeCookingAdventure Author says:

      yes.. might get a bit too thin.. if you don't have another pan or you want to make more servings jut adjust the recipe and make a bit more 

  3. Vandana Author says:

    I am really amazed by the beautiful vegan recipes on your blog. Really impressive.

  4. Judie Author says:

    I just made this and it’s incredible! Totally loved it and came out beautifully!

  5. Teodora Author says:

    This is the most delicious cake I have ever tried! It is totally healthy and looks fabulous as well! Simply the best! Thank you, Ella, you are incredible!

  6. Angela Author says:

    I don’t know if you still publish your blog – it is late August 2020 after all : )
    I just wanted to say how pretty this cake is and I can’t wait to try it.
    I’ve only just found you (too late?) – I was looking for a wholemeal loaf with wheat bran then I started to explore your site with all these wonderful recipes – thank you you really are very clever – not to mention your hubby : )
    Love from Australia X
    Stay safe.

  7. Natallia Author says:

    Thanks for so interesting recipe! Want to try it, but have several questions. Is ot ok too use fresh berries instead of frozen? And how can I replace food processor if I don’t have one?

  8. Natallia Author says:

    Hello, want to make this great cake, but have some questions:
    Can I use fresh berries instead of frozen? And what can I use instead of food processor if I don’t have one? Thanks a lot))

  9. 5 stars
    Amazing recipe, declinable by infinity ! I just divide the basic preparation in 2 and prepare and add 2 differents fruit (vanilla-raspberry, mango-strawberry). Thanks a lot for this recipe

    1. Ella - Home Cooking Adventure Author says:

      So happy you enjoyed it 🙂

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