Dutch cake dairy-free version

Dutch apple cake dairy-free

This dairy-free version took far longer to create than I had anticipated.  I made four attempts before I was happy with the results of the crumb.  Using the dairy-free margarine gave good results on the day it was baked but by the next day it was too dry for my liking.  It forced me to create an oil-based version instead of using dairy-free margarine and now I’m happy with the light moist crumb of this cake.

The original recipe on Dutch Apple Cake see here.

A variation of Dutch Fruit Pudding here.


And below a plum version, delicious warm or cold.

On the 4th attempt at a dairy-free version (below) I managed to produce a crumb with enough structure to cut as a cake but still soft and light.


Preparing the dish

Brush the dish with dairy-free margarine and dust with flour as in the original recipe.  If you don’t have dairy-free margarine use baking paper to line the dish (not greaseproof paper).  Line only the bottom OR line bottom and sides if wanting to turn out the cake.


How to make dairy-free version

Whisk eggs and sugar for 7-10 minutes until the mixture is very pale and thick

and leaves a trail.

Heat up the milk alternative and oil until very hot, 3 minutes in my microwave.

With the blades of the whisk running add the hot liquid continuously while whisking.

Until all the hot liquid has been incorporated.

Add the vanilla extract.  Sieve the flour and baking powder over the egg mixture.

It only needs 20-30 seconds for the flour to be whisked in, don’t over do it.

The batter is now ready.

You can sprinkle the batter with a tablespoon of sugar mixed with a teaspoon of cinnamon.  It will make the top darker looking.

Glaze it with icing sugar and a blow torch or with some melted apricot jam.


Dutch Cake Dairy-Free Version
Preheat oven to 180˚C fan. Grease and flour the baking dish or line it with baking paper (not greaseproof paper). Baking dish of 1.5 litres (3pints) capacity, depth about 6cm (2 inch).
  • 3 large eggs
  • 220g / 1 cup sugar (granulated or superfine)
  • 85g / ½ cup / vegetable oil (flavourless like sunflower or corn). If using dairy-free margarine use 100g.
  • 150g (or ml) / ⅔ cup Kara/rice/oat or soya milk
  • 2 teaspoons of vanilla extract (strongly recommend it)
  • 200g / 1⅓ cup plus 2 tbsp plain flour (all purpose)
  • 2 teaspoons of baking powder
  • 2-3 apples (or other fruit)
  • 1 lemon, juiced
  • 1 tablespoon of sugar and ½ teaspoon cinnamon mixed together to sprinkle on top (optional)
  1. Slice the apples as thinly as you can and put them straight into the lemon juice making sure they come into contact with it to stop discolouration.
  2. Whisk the eggs and sugar together with an electric whisk on medium speed until the mixture is very pale, thick and creamy, it will take between 7-10 minutes.
  3. Heat the oil and milk together until almost boiling. Put the hot mixture in a jug to make the pouring in easier.
  4. While whisking the eggs and sugar mixture pour in the liquid slowly but constantly and keep whisking until all the liquid has been incorporated. Add the vanilla extract.
  5. Sieve the flour and baking powder onto the batter and using the electric whisk blend it in for few seconds, 20-30 seconds until it’s a smooth batter again. Don’t over-beat the flour as it will develop the gluten in it too much.
  6. Pour the cake batter into the baking dish and layer the slices of apple overlapping each other on top. Sprinkle with the sugar and cinnamon mixture if using. Bake for 30-40 minutes. If cake is browning too much after 25mins turn oven down by 20 degrees.