My Vegan Little Debbie Zebra Cakes! Though I was more a Yankee Doodle dandy, Drake’s being my choice in snack cakes as a child, Little Debbie holds a special place in my heart for her hexagonal twin cakes. The waxy white chocolate giving way to creme-filled yellow layers—pure nostalgia. And now, a vegan version here, from start to finish, so you may dive into the memories too. You’ll likely need to get some special supplies in advance of hitting the baking bowl. Namely, the hexagonal cutter (I got this.) and the white chocolate.
Remember when you used to beg mom to buy Little Debbie® Zebra Cakes? Something about the fluffy yellow cake, the irresistible creme filling and the smooth mix of white icing and fudge stripes bring back those childhood memories. So, take a nostalgia break! Whether you are waiting to pick up your kids in the carpool lane or sneaking a snack after bedtime, take the time to enjoy this classic treat. And when your kids ask for Zebra Cakes, remember how it used to make you feel to bite into that soft, delicious sweetness and create a moment together!
And here they are! My Vegan Little Debbie Zebra Cakes!
This yielded 12 mini cake layers to make 6 Zebra Cakes. Double if you need more!)
1 ½ cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
¾ cup almond milk
½ cup canola oil
2 tablespoons white vinegar
1 tablespoon pure vanilla extract