Sugar-free "Zebra" cake - creamy chocolate and coconut dessert, no baking. Step-by-step recipe, with biscuit base and fine cream, ideal for a balanced and elegant dessert.

 Sugar-free "Zebra" cake - creamy chocolate and coconut dessert, no baking. Step-by-step recipe, with biscuit base and fine cream, ideal for a balanced and elegant dessert.

Since you're cutting back on sugar, finding a truly delicious dessert can seem difficult. But this "Zebra" cake proves it's possible! It's creamy, balanced, and has an intense chocolate and coconut flavor.

The alternating layered appearance makes it look spectacular, like a pastry cake. Plus, it doesn't require baking, and the texture is smooth and pleasant.

Ingredients (18×25 cm tray)
For the countertop
400 g sugar-free digestive biscuits, finely ground
4 tablespoons cocoa (approx. 30 g)
3 tablespoons sugar-free apricot jam (approx. 60 g)
1 tablespoon rum (approx. 10 ml)
40 g melted butter
10 g concentrated sweetener (type 1:4)
200 ml liquid cream (approximately)
100 ml water (as needed)
For the cream
150 ml liquid cream
150ml water
3 tablespoons brown rice flour (approx. 30 g)
1 teaspoon vanilla extract
10 g sweetener (type 1:4)
50 g soft butter
150 g coconut flakes
For the glaze
100 g sugar-free dark chocolate
1 teaspoon oil
For decoration
Coconut flakes, for dusting
Preparation method
1. Preparing the coconut cream
In a small saucepan, mix the brown rice flour with the heavy cream and water until you obtain a lump-free mixture.

Add half of the coconut flakes and cook over low heat, stirring continuously, until the cream thickens.

Remove from heat, add vanilla extract and sweetener. Let cool completely. Once cooled, stir in softened butter and remaining coconut flakes. You will get a smooth, aromatic cream.

2. Preparing the dough
In a large bowl, mix the crushed biscuits, cocoa, apricot jam, rum, melted butter and sweetener.

Gradually add the heavy cream and, if necessary, a little water, until you obtain a homogeneous composition that is easy to shape.

Divide the dough into three equal parts. On a board sprinkled with coconut flakes, roll out three sheets the size of the tray (18×25 cm).

3. Assembling the cake
Place the first sheet in the pan, spread half of the coconut cream, then place the second sheet and the rest of the cream. Cover with the third sheet and level lightly.

4. Preparing the glaze
Melt the dark chocolate with the oil in a double boiler, stirring until it becomes glossy and fluid.

Pour the glaze over the cake and level with a spatula.

5. Cooling
Refrigerate the cake for at least 4–5 hours, ideally overnight. During this time, the layers will harden and the flavors will blend perfectly.

Why is it special?
It does not contain added sugar.
It does not require baking.
It has a creamy texture and intense taste.
The layered look is elegant and attractive.
Useful tips
Use chocolate with a minimum of 70% cocoa for an intense taste.
If you prefer a firmer texture, slightly reduce the amount of liquid in the batter.
You can add a little grated orange peel to the cream for extra flavor.
Cut with a heated knife for perfect portions.
Conclusion
The sugar-free "Zebra" cake is proof that a dessert can be both balanced and spectacular. The combination of cocoa biscuits, coconut cream and chocolate glaze offers a rich taste without excesses.

An elegant dessert, easy to prepare and perfect for times when you want something sweet but balanced.