Cake It Naked

In the age-old debate between chocolate and vanilla, few can claim complete neutrality. Even if a strong preference emerges, it would be near impossible to deny the other. Who would want to imagine a life without rich chocolate lava cakes, dark chocolate fudge, or chewy brownies, or on the other hand, vanilla bean ice cream, crisp meringue cookies, or New York cheesecake. Luckily, we don’t need to pick sides in this battle. In fact, we can even have both at the same time.

Stripped down to the bare essentials, Naked Shake delivers pure plant-based protein with clean, well-rounded chocolate and vanilla flavors. Each is a treat served up as solo sips, blending instantly into a smooth, creamy treat that could give a classic milkshake a run for its money even when using plain water. That’s because MCT oil adds a certain richness that makes it far more satisfying than the average mix, giving you everything you want, and nothing you don’t.

When these two forces are combined, however, real magic starts to happen.

Endless layers of chocolate and vanilla paint this simple snacking cake in bold stripes, creating a crave-worthy contrast of flavors in every bite. Named for this pattern that looks similar to a zebra’s unique patterning, it’s more like a lazy marble cake that does all the work for you.

Stay naked and resist the urge to add icing; there’s no need for that extra sweetness that would only cover up such brilliant flavors. There’s nothing to hide when you start with quality ingredients and just don’t mess them up. GMO-free, soy-free, vegan and certified gluten-free, Naked Shake offers something that everyone can enjoy. In keeping with that spirit, my zebra cake is also gluten-free, and could be made low-sugar if you wanted to substitute erythritol or a monk fruit baking blend.

You don’t even need to rationalize slicing off a big chunk to enjoy for snack or breakfast. It’s a genuinely healthy choice; no cheating necessary! In fact, you could even bake off the batter as muffins for better portion control and portability, if you’re into those things.

Earn your stripes by shortening the divide between chocolate and vanilla. There’s room for both flavors and so much more, without making any compromises.

Yield: Makes 8 - 10 Servings

Zebra Cake

Zebra Cake

Endless layers of chocolate and vanilla paint this simple snacking cake in bold stripes, creating a crave-worthy contrast of flavors in every bite. Super moist and rich, it's hard to believe that such an indulgence is not only healthy, but high in protein and gluten-free!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 1 (13.5-Ounce) Can Full-Fat Coconut Milk
  • 1/2 Cup Olive Oil
  • 2/3 Cup Granulated Sugar*
  • 1 Teaspoon Vanilla Extract
  • 1 3/4 Cups Cassava Flour
  • 1/2 Cup Almond Flour
  • 1/4 Cup Naked Shake Vegan Vanilla Protein Powder
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 Cup Naked Shake Vegan Chocolate Protein Powder
  • 1/4 Cup Water, Divided


  1. Preheat your oven to 350 degrees and lightly grease an 8-inch round cake pan; set aside.
  2. Vigorously shake the can of coconut milk before opening to make sure it's smooth and well-combined. Pour it into a large bowl along with the oil, sugar, and vanilla. Whisk to incorporate.
  3. Separately, sift the cassava flour, almond flour, vanilla protein powder, baking powder, baking soda, and salt. Slowly add the dry ingredients into the bowl of wet, stirring with a wide spatula to bring the batter together. Don't worry about over-mixing because it's gluten-free! Stir until completely smooth.
  4. Divide the batter equally between two separate bowls. Whisk the chocolate protein powder and 2 tablespoons of water together before adding the blend to once of the bowls, stirring vigorously until homogeneous. Stir the remaining 2 tablespoons of water into the vanilla batter until smooth.
  5. To bring this cake together, place alternating dollops of the vanilla and chocolate batter directly into the center of your prepared pan, one on top of the other, without stirring or swirling. I used a standard ice cream scoop for better consistency and equal measurements, which is about 1/4 cup.
  6. Bake for 30 - 35 minutes, or until a skewer inserted in the middle comes out clean with very few or no crumbs sticking to it. Cool completely before slicing and serving.


*To reduce the amount of overall sugar, substitute an equal measure of erythritol or a monk fruit baking blend.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 342Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 338mgCarbohydrates: 37gFiber: 2gSugar: 17gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

This post was made possible as a collaboration with Naked Nutrition. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

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