Step 1

Preheat your oven to 350F.

Step 2

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Step 3

In another small bowl, whisk together the melted butter and almond milk.

Step 4

Pour the wet ingredients into the dry and mix until well combined.

Step 5

On a rimmed baking sheet (I used a 9x11' with a 1.5' rim) line the sheet with parchment paper and pour in the batter.

Step 6

Use a spatula to smooth out the batter until it is in a thin even layer. You want it to be about 1-2 cm thick.

Step 7

Bake at 350F for 15-18 minutes. Remove from the oven and chill in the fridge while you prep your other ingredients.

Step 8

If you are making your filling at home, take a large chilled bowl and add in the cream, maple syrup and vanilla. Use an electric mixer and mix on high until stiff peaks form. Set this in the fridge.

Step 9

You can also use store bought vegan whipped cream (I like the coconut version from Trader Joe's) or use cool whip if you're in a pinch! No need to make life harder for yourself.

Step 10

Make sure your chocolate chips are room temperature.

Step 11

In a small bowl, add your white chocolate chips and the 2 tbsp of boiling water. Use a whisk and mix rapidly until the chips start to melt and the water begins to combine.

Step 12

You might need to throw this in the microwave for another 30 seconds to help the chocolate melt more, but after a few minutes of vigorous whisking you should be left with a thin ganache!

Step 13

Set the white chocolate to the side to thicken up a little, and melt the chocolate chips as normal. I prefer to melt them at 30 second increments in the microwave, stirring each time.

Step 14

Use a small cookie cutter (or even a cocktail glass!) to cut out 3' circles in your sheet cake. These will be relatively thin.

Step 15

Place a generous dollop of cream on half of the circles. Place the other circles on top to make little cream sandwiches.

Step 16

Very carefully pour the white chocolate ganache on top of the cakes. Use a spoon or knife to swirl around the edges.

Step 17

Place these cakes in the fridge for 30 minutes to help solidify.

Step 18

When the white chocolate has hardened slightly, drizzle the melted dark chocolate on top to make the zebra "stripes."

Step 19

Place back in the fridge for another 30 minutes to harden, and then eat whenever!