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Brown-Sugar-Ackee-Cake-with-Dulce-de-Leche-Frosting
Chantal

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1 6 inch round cake
Course: Dessert
Cuisine: caribbean
Ingredients Method Notes

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

Method
 

  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. Cool and frost when cool if desired.

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