I would try using sugar free maple syrup

Hi Sheila, after making these chocolates many times (they're so tasty and beautiful!) I also tend to eye-ball the cuts. On the rare occasion that I'm seeking perfectly straight lines, I rely on a clear graph ruler. I bought this one from Michaels: https://www.michaels.com/product/graph-ruler-by-artists-loft-10064564 The cutting mat is no longer in my possession, but you can find a food safe mat with grid here: https://www.pastrychef.com/SWEETCUT-SELF-HEALING-CUTTING-MAT--NON-TOXIC_p_1960.html

Hi Daniela. So happy you enjoyed the cake. You can see how to make the tiger stripes in a video on this cake here: https://www.unconventionalbaker.com/oil-free-vegan-coconut-lime-cheesecake/ (around the 35 second mark). It's really not complicated. But it's also really not that important -- it's the taste that matters most! :)

Thanks so much for sharing, Kathryn. Really glad you enjoyed it and happy to hear it works well with just orange zest!

★★★★★

Hi Sheila. Thanks so much and apologies for the delayed reply. Actually Janel, the videographer for Unconventional Baker, filmed this video -- I'll get her to chime in on the grid she used. For my part, I usually just eye-ball everything ;) but the cutting grid is definitely a nice touch for precision.

Thank you so much for the lovely feedback and for sharing your modifications -- always fun to hear what people do with the recipes to personalize them :)

Hi Mel, unfortunately they act differently in a recipe like this. Coconut oil solidifies quite a lot more than olive oil, and is a key component to what makes the cake firm up when frozen.

Hi Antonia, both the coconut sugar and the applesauce act as a binder in the recipe (and applesauce adds moisture as well), so that could definitely explain the crumbliness you experienced. Thanks for sharing your experience -- always good to hear outcomes from substitutions to know what works and what might not work so great.