Vegan Apple Pudding Cake

3rd February 2020

Ingredients

For the Apple Cake

Dry ingredients

  • 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

Wet  ingredients

  • 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 toppings

  • 100g granulated sugar
  • 1tsp ground cinnamon

 

 

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 !)

Ingredients

For the Apple
Cake

            Dry ingredients

  • 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

Wet ingredients

  • 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

Recipe overview

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.

Method

  • 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

Ready for the oven

  • 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.

Serve
warm with cream or ice-cream (vegan versions if you are vegan)

Jackie Rudge

1 Comment

  1. Jeff

    I made this tonight and really enjoyed it! Rather than throwing away the apple peelings I tossed them in a bit of oil and cinnamon and put them on a tray in the oven while the cake was cooking: apple crisps to garnish the top of each slice with.
    Thanks for sharing the recipe

    Reply

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