Lisa M
12-01-2010, 10:56 PM
Cider cake has always been one of my faves ever since my Dad made it for me when I was little and as I've grown up he has stopped making it for me and I learnt to make it. I have managed to adapt the original recipe to make it both dairy and egg free and thought I would share it with you all.
1 1/3cups plain flour
1tsp cinnamon/nutmeg/all-spice-obviously more can be added depending on taste
1/2tsp baking powder
1/4tsp salt
1tsp baking soda
1/2cup dairy-free marg(i tend to use pure)
3/4cup granulated sugar
1/3cup vegetable oil
2tsp apple cider vinegar
1tsp vanilla extract
1 1/4cups cider
Mix all the dry ingredients in 1 bowl and all the other ingredients in another bowl.
Add the dry mix into the wet mix gradually, i normally do mine in 3 stages to make sure it all gets whisked up well
I normally make mine in quite a large tray so i end up with a thin cake that cooks quickly-I'm so impatient! Obviously depending on the depth and size of the cake vary the times but I cook on 190 for about 20mins, until risen and golden in colour.
Not to sure on adapting for all intolerances but as it doesn't contain soy at all I would imagine it's ok for anybody with intolerance to that and that to make gluten/wheat free just change the flour? Please correct me if I am wrong on that matter as I don't know too much about other intolerances&the foods to do with them really.
Enjoy!
1 1/3cups plain flour
1tsp cinnamon/nutmeg/all-spice-obviously more can be added depending on taste
1/2tsp baking powder
1/4tsp salt
1tsp baking soda
1/2cup dairy-free marg(i tend to use pure)
3/4cup granulated sugar
1/3cup vegetable oil
2tsp apple cider vinegar
1tsp vanilla extract
1 1/4cups cider
Mix all the dry ingredients in 1 bowl and all the other ingredients in another bowl.
Add the dry mix into the wet mix gradually, i normally do mine in 3 stages to make sure it all gets whisked up well
I normally make mine in quite a large tray so i end up with a thin cake that cooks quickly-I'm so impatient! Obviously depending on the depth and size of the cake vary the times but I cook on 190 for about 20mins, until risen and golden in colour.
Not to sure on adapting for all intolerances but as it doesn't contain soy at all I would imagine it's ok for anybody with intolerance to that and that to make gluten/wheat free just change the flour? Please correct me if I am wrong on that matter as I don't know too much about other intolerances&the foods to do with them really.
Enjoy!