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Brown Sugar Ackee Cake
With rich caramel notes, this eggless ackee cake is a must try recipe! So easy to make and clean up is a breeze.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 6 inch round cake
Ingredients
For the blender:
- 3 tbsps Vegetable oil*
- 1 tbsp Apple cider vinegar**
- 1 tsp Good quality vanilla***
- 2/3 cup Parboiled ackee
- 1/3 cup Soymilk or Almond Milk
For the bowl:
- 2/3 cup Dark brown sugar not packed
- 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
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Preheat oven to 350F and prepare a 6-inch round cake pan
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Sift bowl ingredients into a medium bowl.
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Combine blender ingredients in blender and puree till smooth
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Pour wet ingredients into dry and whisk till well combined but do not overmix
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Pour into prepared pan and bake in the centre of the oven for 30 to 40 minutes or till done.
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Check it at the 15 minute mark.
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Cool and frost when cool if desired.
Recipe Notes
*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 have not tested using plain vinegar, I prefer the flavour of apple cider vinegar for baking especially in such a simple cake
***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 Cake Flour
Tips:
- I’ve tested this recipe using both cake and all-purpose flour, both work but I prefer the texture using the cake flour more.
- 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