Vegan Cake Rusk
Indulge your taste buds with this irresistible Vegan Cake Rusk recipe, a plant-based twist on the classic tea-time treat! Featuring simple yet flavorful ingredients like cardamom powder, vanilla extract, and vegan buttermilk made with non-dairy milk and apple cider vinegar, these twice-baked delights offer the perfect balance of sweetness and crunch. The golden-brown strips boast a delicate texture that pairs beautifully with your favorite hot beverages, making them ideal for snacking or gifting. Easy to prepare and dairy-free, this recipe is a crowd-pleaser that caters to vegans and non-vegans alike. Whether enjoyed fresh out of the oven or stored for later, these homemade cake rusks are bound to become your new favorite treat.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 150 grams cane sugar
- 240 milliliters non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 60 milliliters vegetable oil
- 1 teaspoon cardamom powder
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan.
In a bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cardamom powder, and salt.
In another bowl, beat together the sugar, vegetable oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the sugar mixture alternately with the vegan buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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 in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, slice the cake into 1-inch wide strips. Lay the strips on a baking sheet lined with parchment paper.
Reduce the oven temperature to 150°C (300°F) and bake the slices for an additional 12-15 minutes on each side, or until they are golden brown and crisp.
Let the cake rusks cool completely before storing them in an airtight container.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 35.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 358.8 g | 130% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 157.5 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 429 mg | 33% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 397 mg | 8% | |
*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.
