Light fluffy vegan friendly apple cake with a crunchy cinnamon topping, which is full of apple and especially wonderful served warm, with Vegan friendly cream or ice cream. Perfect for desserts (but we also loved it cold with a cup of tea !)
For the Apple
- 320g plain flour
- 300g sugar ( I used light brown
sugar which I think compliments apples but use whatever you have)
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- Pinch of salt
- 80 ml extra virgin olive oil
- 240 ml soya milk
- 1 – 2 tbsp freshly squeezed lemon
- 1 tbsp Apple Cider Vinegar
- 1 tsp vanilla extract
- 200g peeled and chopped apple
For the topping
- 100g granulated sugar
- 1tsp ground cinnamon
Perfect for desserts
served warm or just as a piece of cake at tea time
Preparation time: 15-20 minutes
Cooking time: 45 minutes
Serves: about 12 – 15 pieces (depending how generous you are )
A couple of points before we start
Apples – use whatever you have – we
used apples that we given to us but not used in the cider production. The specific
variety was not known, although I think they would have been classed as a
cooking apple which probably works a little better in a cake like this as they
break doen more easily, but it really doesn’t matter-all apples are good!
Vegan buttermilk – buttermilk is what helps to create the moistness in this cake, but there’s no need to search the shops for a vegan alternative…simply make it by using soya milk and curdling it with lemon juice. If you don’t like soya milk try almond milk.
- Preheat your oven to 160C.
- Grease and line a baking tin, I used a deep straight sided rectangular roasting tin which was about 12” x 8” . This produces quite a shallow cake which I think is perfect for pudding with cream or similar. However you could use a smaller tin to produce a deeper cake if you prefer, or even a large round cake tin (about 9-10 inch diameter)
- Sift the flour into a mixing bowl and add and mix all of the other dry ingredients
- Prepare your buttermilk by adding 1 – 2 tbsp of fresh lemon juice to 240ml of milk. Give a gentle stir and then leave it for a minute or two to curdle
- Add the vegan buttermilk and all of the other wet ingredients (except the apple pieces) and mix thoroughly. The result is a thick batter.
- Fold in your apple pieces.
- Transfer to your prepared dish and smooth
- Prepare your topping by mixing the sugar and cinnamon together, and then sprinkle it evenly over your cake
- Bake in the oven for about 45 minutes. If your cake is deeper it will probably need longer. Insert a skewer into the middle of the cake to check that it is cooked.
- Leave in the tin until cooled, then turn out. I warmed the turned out cake gently before serving as I felt it was likely to break if I turned it out hot.
warm with cream or ice-cream (vegan versions if you are vegan)