Easy Ackee Cake
Ingredients
For the blender:
- 9 tbsps Vegetable oil*
- 3 tbsp Apple cider vinegar**
- 1 tbsp Good quality vanilla***
- 2 cups Parboiled ackee
- 1 cup Soymilk or Almond Milk
For the bowl:
- 2 cups Granulated white sugar
- 3 cups Cake flour****
- 1 1/2 tsps Baking Soda
- 1 1/2 tsps Salt I’ve been using kosher if you use sea salt measure it scantly
Instructions
- Preheat oven to 350F and prepare 2 8 inch round cake pans
- Sift bowl ingredients into a medium bowl.
- Combine blender ingredients in blender and puree till smooth
- Pour wet ingredients into dry and whisk till well combined but do not overmix
- Pour into prepared pan and bake in the centre of the oven for 30 to 40 minutes or till done.
- Check it at the 15 minute mark.
- When done, remove from oven and let cool in pan for a few minutes before turning onto a wire rack to cool completely
- Frost if desired, enjoy!
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:
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