Is there anything better than moist apple cake?.. Not in my book. This vegan, dairy-free cake is a simple, yet incredibly delicious treat, that takes little effort.
This is a wonderful recipe to enjoy the humble British apple. Living in Devon it’s amazing to see how many varieties abound orchards. The apple is truly synonymous with British desserts. The caramelised apple bottom on this recipe is a sheer delight. It goes perfectly with the rich cake body and adds a wonderful rich sweetness to the bottom of the dish.
As you’ve already guessed this recipe is completely Vegan. People always ask me “how do you make delicious vegan cakes without eggs”? The truth is – you really don’t need them. You can make absolutely smashing cakes completely egg free. Still on the fence, try this recipe and I’m willing to bet you’ll change your mind – it’s that good.
When To Eat
There are many different of varieties of apple in the UK and each has a different season. Some need to be picked and enjoyed late summer others mid Autum. Generally, however apple season stretches from September to November, after which most apples will be stored to enjoy for the rest of the winter. Some apple varieties keep well into May.
Outside of these months, you can enjoy this cake with other seasonal fruits. Blackberries, blackcurrants, gooseberries all work incredibly well with this wonderful cake. Just be sure to keep roughly the same weight of fruit and it keep the rest of the ingredients the same.
The Fluffiest Apple Cake
This meal is around 83% less polluting than the average UK meal.
Eating this recipe will save around 2.45 KG CO2e per person.
That’s equivalent to the emissions produced driving 20.21 KM in a modern car.How do I calculate this?
- 100 g Margarine or Vegan Butter
- 150 g Caster Sugar
- 100 g Almond/Soy Yoghurt
- 100 ml Almond Milk
- 200 g Self-raising Flour
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Vanilla Essence
Caramelised Apple Bottom
- 4 Medium Apples (any variety will do, I like to use spartan red)
- 1 Teaspoon Cinnamon
- 2 Tablespoon Demerara Sugar (it's fine to use plain caster sugar if you don't have)
- 1 Tablespoon Corn Starch
- 1 Tablespoon Margarine or Vegan Butter
- Preheat your oven to 200˚C/390˚F (fan oven).
- Whisk together the margarine and sugar for the cake batter in a large mixing bowl until smooth.
- Add the rest of the wet batter ingredients – the yoghurt, almond milk and vanilla and whisk to combine with the butter. (Don't worry if your mixture begins to split, it will sort itself out when you add the flour)
- Add the batter flour and baking powder to the bowl and whisk until evenly combined. You should have a thick but runny batter. Reserve.
- Now you can prep your apples. Remove the core from your apple and slice into thick half moons, about 1/2 a cm (1/4 inch) thick. (I don't tend to peel the apples as I like the bite of the skin but if you prefer a more smooth caramelised bottom peel the apples before slicing).
- Melt the margarine in a saucepan over a medium heat, toss in the apples along with the rest of the caramelised ingredients (cinnamon, corn flour and sugar). Stir the pan until the flour, cinnamon and sugar has combined with the margarine. Gently cook the apples, stirring often for around 5 minutes, until they begin to soften a little.
- Grease and flour a 20cm (8inch) cake tin and tip in the cooked apples. Arrange evenly over the bottom of the tin. Pour over the cake batter.
- Place the cake in the oven and cook for 30-35 minutes or until the top is golden brown and a knife inserted into the cake comes out clean.