Vegan Autumn Apple Cake
Ingredients
- 1.5 Cups Self Raising Flour
- 1 tsp Baking Powder
- 1/2 Cup Caster Sugar
- 2 tsp Cinnamon (optional)
- 1/4 tsp Ground Ginger (optional)
- 1/4 tsp Nutmeg (optional)
- Pinch of Salt
- 90 ml Light Olive Oil
- 160 ml Dairy Free Milk (I like oat milk)
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 2 Cooking or Bramley Apples peeled and diced into small chunks
Cinnamon Sugar Topping
- 1.5 tsp Cinnamon
- 2 tsp Soft Brown Sugar
- 1 tsp Vegan Butter or olive oil
Instructions
- Preheat your oven to 185c
- Line and grease a 9x5" loaf tin (I do this using a little oil or vegan butter)
Cinnamon Sugar
- Mix together the cinnamon, sugar and butter/oil until it resembles a crumbly mixture and set aside
The Batter (Wet Bowl)
- In a jug, stir together the dairy free milk and apple cider vinegar so that it curdles slightly (this creates vegan buttermilk)
- Add the oil and vanilla extract to the vegan buttermilk and whisk until fully incorporated
The Batter (Dry Bowl)
- In a large mixing bowl, sieve in the flour, cinnamon, nutmeg, ginger and baking powder and stir together
- Then, stir in the sugar and salt
Bringing It All Together
- Add the wet bowl to the dry bowl and stir together (don't over-mix!)
- Stir in the chopped apple so that it's evenly dispersed throughout the batter
- Pour the batter into your lined loaf tin and sprinkle over the cinnamon sugar mixture
- Place in the oven to bake for 40-50 minutes minutes, or until a skewer comes out clean
- Leave to cool for 20 minutes before removing from the tin and enjoy!
Notes
It's also delicious warm with vegan custard!