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Easiest Ackee Cake Ever! (Vegan)

This recipe is so easy and produces a beautiful, ackee-forward cake with a tender crumb, on top of that, it’s vegan!
Course Dessert
Cuisine caribbean
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 1 6-inch round cake
Author Chantal

Ingredients

For the blender:

  • 3 tbsps Vegetable oil*
  • 1 tbsp Vinegar**
  • 1 tsp Good quality vanilla***
  • 2/3 cup Parboiled ackee
  • 1/3 cup Soymilk or Almond Milk

For the bowl:

  • 2/3 cup Granulated sugar (cane sugar or brown sugar)
  • 1 cup Cake flour****
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt I’ve been using kosher, if you use sea salt measure it scantly

Instructions

  1. Preheat oven to 350F and prepare a 6-inch round cake pan
  2. Sift bowl ingredients into a medium bowl.
  3. Combine blender ingredients in blender and puree till smooth
  4. Pour wet ingredients into dry and whisk till well combined but do not overmix
  5. Pour into prepared pan and bake in the centre of the oven for 30 to 40 minutes or till done.
  6. Check it at the 15 minute mark.

  7. When done, remove from oven and let cool in pan for a few minutes before turning onto a wire rack to cool completely

  8. Frost if desired, enjoy!

Recipe Notes

To make enough batter to fill two 8 inch round pans - triple this recipe

*I’ve tested it using both canola and coconut oil. If you use unrefined coconut oil, the oil will impart some flavour in the cake which isn’t necessarily a bad thing depending on what you’re going for

**I've used both plain and apple cider vinegar. I slightly prefer the acv but it doesn't make a huge difference in taste or texture in the final product

***I love the Nielsen-Massey vanilla bean paste! I’ve been using their extract instead of the bean paste and I’m not through the bottle as yet. They were always a bit pricey (so worth it though!) but more so now because of the vanilla bean shortage in Madagascar that has been driving up prices.

****I use Bob's Red Mill Super-fine Unbleached Cake Flour. Recently I went to Jamaica and made this recipe using J.F Mills Cake and Pastry flour which is bleached and not as "strong" as the Bob's Red Mill. The result is still good, but a tweak to the liquid may be necessary, outside of that it may be better to use the J.F. Mills All Purpose flour instead but that variation I didn't have a chance to test.

Tips:

  1. I’ve tested this recipe using both cake and all-purpose flour, both work but I prefer the texture using the cake flour more.
  2. If your milk and ackees are cold, warm them up a bit as the fats in the ackee will solidify and it will not blend smoothly