A rich fruit cake full of South African apples, raisins, citrus, treacle and spices. No dairy and no eggs, just lots of flavour.

Serves: 8-10
Prep Time: 20 minutes
Cook Time: 1 hour
Suitable for vegetarians and vegans

 

INGREDIENTS:
200g/7/8 cup vegan butter (margarine)
200g/1 cup demerara brown sugar
2 flax eggs
2 tbsp treacle
2 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
grated peel of 1 lemon
grated peel of 1 orange
200g/1 cup self-raising flour
300g/2 cups raisins
2 South African apples, coarsely grated (with the peel on)



  1. INSTRUCTIONS:
    1. Make your flax eggs and pop them in the fridge to thicken (see notes below).
    2. Heat the oven to 180c/ fan 160c/ gas mark 4.
    3. Line a 24 cm/9 1/2 inch loose bottom cake tin with non-stick baking paper or a cake liner.
    4. Cream the vegan butter and sugar until soft.
    5. Add the treacle, flax eggs, spices and citrus peel, then whisk until well combined.
    6. Add the flour and baking powder and fold in gently.
    7. Add the raisins and grated apple and once again fold in gently.
    8. Pour the batter into your prepared cake tin and bake in the oven for an hour to an hour and 10 minutes. Check about 40 minutes in. If it’s browning too much, cover with foil and pop back in.
    9. Check with a skewer to see if it is ready. When inserted, it should come out clean of batter.
    10. Leave in the tin to cool for 10 minutes, then release from the tin carefully and move to a baking rack to cool completely.

     

    Cook’s Tip:

    • Flax eggs – for 2 flax eggs, whizz 2 tbsp flax seeds (linseeds) into a powder. Pour into a bowl with 6 tbsp water and stir well. Pop in the fridge for 20-30 minutes to thicken and use in place of eggs.
    • Baking tin – if you have a smaller baking tin, your cake will be deeper and may need a little longer to bake. Use the skewer test to see if the cake is baked. If it comes out clean the cake is ready.
    • Browning too quickly? If your cake is browning too quickly when you check it near the end of cooking, pop some foil over it to prevent it browning further.

     

    How to make flax eggs:

    1. Measure out 2 tablespoons of flax seeds, which are also known as linseeds. Often it is cheaper to buy then under the name of linseeds. Companies seem to bump the price when they call them flax seeds.
    2. Whizz them up into a powder in a blender, coffee grinder or food processor.
    3. Add 6 tablespoons of water and mix.
    4. Pop the mixture in the fridge for 20-30 minutes to thicken.
    5. That’s it! They are ready to add to your cake batter in place of eggs.

     

    Recipe created by Jacqueline Meldrum aka Tinned Tomatoes https://www.tinnedtomatoes.com/


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