This is Dairy-free version of my ‘Whatever Fruit You Have’ Cake. I used Sunflower Oil instead of Butter. I like the fluffy and soft texture of the cake that is made with Oil, but the flavour can be bland. Spice, Citrus Juice, Vanilla, Brandy can improve the flavour. I added all of them.

Cake Tin

18cm x 27cm Cake Tin *OR 18 to 20cm Round Cake Tin


2 Eggs *room temperature
1/2 cup Caster Sugar OR Brown Sugar
1/4 teaspoon Salt
1/2 cup Oil *I used Sunflower Oil
1 teaspoon Vanilla Extract
1 to 2 teaspoons Brandy *optional
1 & 1/4 cups Self-Raising Flour
1 can (410g) Apple Slices *choose firm type
2 tablespoons Caster Sugar OR Brown Sugar
1 teaspoon Ground Cinnamon
1 tablespoon Lemon Juice
1/4 cup Sultanas

Optional Icing
1/4 cup (30g) Icing Sugar
1/2 tablespoon Non-dairy Milk, Water, Lemon Juice, Brandy, etc.

  1. Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper. Drain canned Apple Slices.
  2. To make cake batter, whisk Eggs in a mixing bowl, add Sugar, Salt, Oil, Vanilla and Brandy, and mix well until creamy. Add Self-Raising Flour and mix well until smooth. It’s a thick batter.
  3. Add 2 tablespoons Caster Sugar, Cinnamon and Lemon Juice to the drained Apple Slices, and roughly combine. Add the Apple Slices and Sultanas to the batter, and gently combine.
  4. Pour the mixture into the prepared cake tin, spread evenly, and bake for 30 to 35 minutes OR until cooked through. Turn onto a wire rack and cool.
  5. You can dust the cake with Icing Sugar. Today I drizzled with Icing, that can be made by mixing Icing Sugar and liquid.