Vegan Apple Cake

Ingredients

• 4 medium eating apples (about 450g unprepared weight) (I used a mix of braeburn and granny smith)
• 250 g (2 cups) plain (all-purpose) flour
• 100 g (1/2 cup + 1 Tbsp) light brown soft sugar
• 80 g (1/3 cup + 1 Tbsp) caster sugar
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda (baking soda)
• 60 g (1/2 cup) ground almonds
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 160 ml (2/3 cup) unsweetened non-dairy milk (I use soy)
• 80 g (1/3 cup) non-dairy yogurt (I use soy)
• 80 ml (1/3 cup) sunflower oil (or another neutral oil)
• 1 Tbsp lemon juice
• 1 heaped Tbsp demarera sugar

Instructions

1. 1

   Preheat the oven to 180°C/350°F/gas mark 4. Grease a deep 20cm/8 inch round cake tin and line it with baking parchment.

2. 2

   Peel and core the apples and chop into 1-1.5cm dice. Set aside.

3. 3

   In a large bowl whisk together the flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.

4. 4

   Add the milk, yogurt, oil and lemon juice and whisk gently until no dry lumps remain. Add the apples and fold through.

5. 5

   Transfer the batter to the prepared tin and spread it level. Scatter the demarera sugar over the top and bake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.

6. 6

   Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store in an airtight container.