It’s astonishing how great this vegan apple cake recipe is given that there are no eggs or dairy. Half the flour is replaced with almond meal – and cooked, cooled, pureed berries provide moistness and flavour.
It’s one of my favourite desserts and I make it so often that I remember the recipe by heart. Take advantage of the seasonal fruits in season, although I have also made it throughout the year, both with fresh and frozen berries. Fresh, light, and moist, hope you enjoy it as much as I do.
Preparation: 30-40 minutes Serves: 4-6
- 1/3 cup sunflower oil
- ½ cup castor sugar
- 1 tsp baking powder
- ½ cup self-raising flour
- 1 pinch of salt
- ½ cup almond meal
- 2 apples
- 2 flax eggs (2 tbsp ground flaxseeds soaked in 6 tbsp water for 10 mins)
- 3 tablespoons non-dairy milk
- 1 cup berries (fresh or frozen)
- 1 tsp vanilla paste pr essence
- 1 tbsp lemon juice
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking dish.
- Wash, core and slice the apples, sprinkle lemon juice and set aside. Lemon juice will prevent apples from going brown.
- Whisk flax eggs and milk in a small bowl until frothy.
- In a separate large mixing bowl, sift flour, sugar, baking powder and salt together.
- Stir in almond meal. Add oil and rub into the flour with your fingers until evenly mixed.
- Add flax mixture and stir with a wooden spoon until evenly mixed.
- Stir in half of the berries and spoon into a greased and lined baking tray.
- The batter is adaptable and will spread to an irregular shape which looks quite rustic.
- Randomly place apple slices on the top, then scatter the remaining berries to finish.
- Bake in a preheated oven for 30 minutes or until the edges start to brown.
- Allow to cool and serve slices with your favourite non-daily ice-cream or a dollop of cashew cream.
Fast, easy, delicious, moist & dense enough to feel rich, spongy enough to feel like cake.
This vegan apple cake recipe is so versatile that you could literally eat the same basic cake – changing the flavourings.
Tip: Add grated rind of one orange and used the juice of the orange mixed with the double quantity of milk required and use a tablespoon of orange extract instead of vanilla.
The same recipe works with lemon flavouring, coconut, chocolate or banana. List is endless, you are only limited by your imagination and whatever you happen to have in your cupboard at that particular time.
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