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Vegan apple cake




Ingredient Checklist

  • 150g dairy free spread

  • 300ml oat milk

  • 1tbsp lemon juice

  • 350g self raising flour

  • 100g caster sugar

  • 100g light brown suagr

  • 1tsp baking powder

  • 1tsp almond extract

  • 300g fresh apples

  • 2 tbsp almonds




Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.

Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.

Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.

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Serving Size: 

serves 8

Per Serving:

445 calories; protein 6g; carbohydrates 67g; dietary fiber3g; sugars 30g; fat 16g; saturated fat 4g