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
Ingredients
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.
Method
- Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper. Drain canned Apple Slices.
- 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.
- 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.
- 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.
- You can dust the cake with Icing Sugar. Today I drizzled with Icing, that can be made by mixing Icing Sugar and liquid.
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