Cinnaco Zebra Marble Cake

Brynie Greisman Recipe By
  • Cooking and Prep: 1 h 20 m
  • Serves: 12
  • Contains:

Marble cake is a classic, basic cake that graces many tables on Shabbos and Yom Tov. I wanted to take it up a notch, so I created this zebra version, and added cinnamon to the cocoa (hence the name) because I’m a big cinnamon fan. I also added cinnamon to the topping. Do not feel pressured to add the crumb or the glaze because it looks and tastes elegant and delicious as is.

Ingredients (22)



Honey Glaze

Start Cooking

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Beat eggs, sugar, maple syrup, and oil in a mixer until light and lemon-colored.

  3. Pour soy milk and orange juice into a 2-cup measuring cup and set aside.

  4. Add vanilla to egg mixture. Add dry ingredients, aside from cocoa and cinnamon, alternately with soy milk/orange juice, and mix well.

  5. Pour half of batter (about 3 and 1/2–3 and 3/4 cups) into a bowl. Add cocoa and cinnamon to remaining batter and mix well.

  6. To achieve the zebra effect: Work quickly and neatly. Prepare two measuring cups of 1/3 cup each. Prepare a large (at least 10 cup) square or round baking pan with a removable bottom (not a tube pan). Spray with oil spray if it’s not nonstick. Starting with the white batter, pour 1/3  cup in the center of the pan. Pour 1/3  cup brown batter in the center of the white batter. It’s important to continue alternating the batters and pouring directly in the center of the one before. You will see concentric circles forming and filling your pan.

  7. When all the batter is finished, place in oven and bake for 50–60 minutes, or until a knife inserted in center comes out clean. Cool completely before removing from pan.


For a healthier version do as following: Use whole wheat pastry flour, use just 1/3 cup oil and 2/3 cup applesauce. Applesauce should be added at the very end, after the dry/wet ingredients, and mixed just until combined. Overmixing will result in a rubbery texture.


If you don’t have maple syrup, you can sub two more tablespoons sugar. An additional 1/4 cup flour can be subbed for the almond flour. Texture and taste will be slightly compromised, but it will still be palatable.

Prepare the Crumb Topping

  1. Mix together all ingredients in a small bowl until a moist, sand-like texture is achieved. Sprinkle evenly over cake.

  2. Bake as above. Cool completely before glazing.

Prepare the Glaze

  1. Mix all ingredients together in a small bowl. Using a teaspoon, drizzle lightly over cake.


Photography: Hudi Greenberger

Styling: Janine Kalesis

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