You will need:
measuring cups and spoons
Time: 45 minutes
1 and 1/2 cups all-purpose flour
2/3 cup of sugar such as coconut, brown sugar, etc
1 teaspoon baking soda
1 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1 cup of plant-based milk
1 teaspoon apple cider
1/2 cup of oil of your choice such as coconut oil
3 tablespoons of apricot jam
Preheat oven to 180°C.
In your mixing bowl, sieve in all your dry ingredients and mix.
Add the wet ingredients except for the apricot jam to your dry ingredient mix.
Pour 3/4 of the batter into your dish leaving 1/4 behind to mix in the apricot jam.
With the remaining batter in the mixing bowl stir in the apricot jam and mix until smooth. Swirl this jam mix matter gently through the batter in your dish.
Place in the oven to bake for 30-35 minutes testing with a knife to see if ready by inserting a thin blade into the cake and if it comes out clean the cake is ready.
Once ready, remove from the oven and serve warm or cold with some fresh dairy-free cream such as coconut cream