Vegan Apple Bundt Cake

Ingredients

• 540 g (2 1/4 cups) unsweetened applesauce (see recipe above)
• 120 ml (1/2 cup) sunflower oil
• 150 g (3/4 cup + 2 Tbsp) light brown soft sugar
• 100 g (1/2 cup) caster sugar
• 1 tsp vanilla extract
• 200 g (1 2/3 cups) plain (all-purpose) flour
• 180 g (1 1/2 cups) wholemeal flour
• 1/2 tsp salt
• 2 1/4 tsp bicarbonate of soda (baking soda)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 medium eating apples (I used braeburn) (peeled, cored and diced)
• 1 Tbsp plain flour
• 150 g (3/4 cup + 2 Tbsp) light brown soft sugar
• 200 ml (3/4 cup + 1 Tbsp) full fat coconut milk
• 1 Tbsp vegan spread
• 1 tsp vanilla extract
• pinch salt

Instructions

1. 1

   --- Vegan Apple Bundt Cake: ---

2. 2

   Preheat the oven to 170C/325F/gas mark 3. Thoroughly grease a 10 cup bundt tin with melted margarine; making sure to get in all of the details.

3. 3

   In a large bowl, whisk together the applesauce, sunflower oil, light brown sugar, caster sugar and vanilla extract.

4. 4

   In a separate bowl whisk together the plain flour, wholemeal flour, salt, bicarbonate of soda, cinnamon, ginger, nutmeg and cloves.

5. 5

   Toss the diced apples with the Tbsp of flour and set aside.

6. 6

   Tip the dry ingredients into the wet and fold together gently until no dry streaks remain. Fold in the apples.

7. 7

   Scrape the batter into the prepared bundt tin and spread level. Bake for 45-60 minutes until a skewer inserted into the centre comes out clean.

8. 8

   Place the tin on a wire rack and leave the cake to cool in the tin for about an hour and a half. the cake is delicate when warm so if you turn it out too early it may split.

9. 9

   Carefully flip the cooled cake out onto a wire rack.

10. 10

    --- Coconut Caramel: ---

11. 11

    Place the sugar and coconut milk in a saucepan over a medium heat; bring up to a simmer and allow to bubble away for about 5-10 minutes, stirring regularly, until reduced and thickened.

12. 12

    Remove from the heat and stir in the vegan spread, vanilla extract and a pinch of salt. The caramel will continue to thicken as it cools. Store the caramel in the fridge and re-heat as needed.

13. 13

    When you are ready to serve the cake, gently re-heat the caramel and pour it over the cake, or serve on the side. Don't add the caramel until just before serving as after a while the cake will soak it up and become soft.