Sultana Spice Cake (dairy + egg free)

September 28, 2016

Classic comfort food, this cake is a cinch to make and utterly delicious served warm with a dollop of Nuttelex. It's especially handy to have up your sleeve for those times when you want to bake but have no eggs or need a whip up a quick vegan friendly treat.


1/2 cup plant based Nuttelex

1/2 cup sugar

1 ¼ cup water

2 tsp cinnamon

1 tsp mixed spice

1 cup sultanas

2 cups plain flour

1 tsp baking powder

1 tsp bicarbonate of soda


1Place Nuttelex, sugar, water, spices and sultanas in a saucepan and bring to the boil stirring well.

2Reduce heat and simmer for 5 minutes. Remove pan from heat, pour contents into a mixing bowl and cool.

3Sift in flour, baking powder and bicarbonate of soda.

4Pour into a 20cm square greased and lined cake tin and back at 180°C for 35–40 minutes or until inserted skewer comes out clean.

5Turn out onto a cake cooler and leave until cold.