Vegan apple cakeNew Recipes

Make this apple and almond cake to fill your cake tin. It’s an ideal treat for anyone following a dairy-free or vegan diet, and is delicious for afternoon tea with a cuppa

  • Prep:20 mins
    Cook:1 hrs 20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 445
  • fat 16g
  • saturates 4g
  • carbs 67g
  • sugars 0g
  • fibre 3g
  • protein 6g
  • salt 1.15g

Ingredients

  • 150g dairy-free spread, melted, plus extra for the tin
  • 300ml oat milk
  • 1 tbsp lemon juice
  • 350g self-raising flour, plus 1 tbsp to coat the apples
  • 100g caster sugar
  • 100g light brown soft sugar
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 300g Granny Smith apples, peeled, cored and chopped into 2cm cubes
  • 2 tbsp flaked almonds

Method

  1. 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.

  2. 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.

  3. 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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