Dairy-Free Cake Rusk
Indulge in the crispy, crunchy delight of Dairy-Free Cake Rusk, a perfect tea-time treat that's completely free of dairy products. This easy-to-follow recipe brings you traditional cake rusk with a modern twist, made lighter with almond milk and neutral oil while still retaining that signature golden crispness. Infused with the warm flavors of ground cardamom and vanilla, each bite is a perfect balance of aromatic sweetness. Double-baked to perfection for a satisfying crunch, these rusks are ideal for dunking into your favorite hot beverage. Whether you're catering to dietary restrictions or simply seeking a wholesome version of a classic snack, this dairy-free cake rusk recipe promises to impress. Perfect for gatherings or as an afternoon indulgence, these rusks are easy to prepare and store for long-lasting enjoyment.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cardamom
- 150 grams Sugar
- 80 milliliters Neutral flavored oil (e.g., canola or vegetable oil)
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Almond milk
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
In a medium mixing bowl, combine all-purpose flour, baking powder, salt, and ground cardamom. Set aside.
In a large mixing bowl, whisk together the sugar and oil until well combined.
Add the eggs one at a time to the sugar-oil mixture, whisking well after each addition to ensure a smooth and homogenous mixture.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once completely cooled, slice the cake into 1/2 inch thick slices.
Arrange the slices on a baking sheet lined with parchment paper.
Reduce the oven temperature to 150°C (300°F).
Bake the slices for an additional 15-20 minutes on each side, or until the rusks are golden brown and crisp.
Allow the cake rusks to cool completely on a wire rack before storing them in an airtight container.
Nutrition Facts
Calories |
2477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 351.4 g | 128% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 151.8 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 233 mg | 18% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
