Vegan Cake Rusk
Indulge in the timeless charm of Vegan Cake Rusk, a dairy-free twist on the classic twice-baked tea-time treat. This recipe combines the delicate aroma of cardamom with the satisfying crunch of perfectly baked rusks, making it the ultimate pairing for your morning coffee or evening chai. Crafted with wholesome plant-based ingredients like non-dairy milk and apple cider vinegar, this eggless recipe ensures a tender, fluffy cake base that transforms into golden, crispy slices with a second bake. Whether you’re vegan or simply looking for a dairy-free snack, these lightly sweetened, spiced rusks are easy to make and ideal for sharing. Perfect for tea lovers, this quick and satisfying recipe blends convenience with tradition while catering to modern dietary preferences.
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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
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan.
Step 2
In a bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
Step 3
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cardamom powder, and salt.
Step 4
In another bowl, beat together the sugar, vegetable oil, and vanilla extract until well combined.
Step 5
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.
Step 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 9
Once cooled, slice the cake into 1-inch wide strips. Lay the strips on a baking sheet lined with parchment paper.
Step 10
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.
Step 11
Let the cake rusks cool completely before storing them in an airtight container.
Nutrition Facts
| Serving size | (740.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2048.7 |
| Total Fat 58.9g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 35.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2846.5mg | 0% |
| Total Carbohydrate 355.2g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 157.5g | |
| Protein 28.9g | 0% |
| Vitamin D 99.0IU | 0% |
| Calcium 435.7mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 459.5mg | 0% |
Source of Calories