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The Flexitarian » Recipe » The Most Delicious Apple Cake [vegan]

The Most Delicious Apple Cake [vegan]

5 from 1 vote

Jump to Recipe Print Recipe

Perfectly moist and fruity, this apple cake is topped with a crunchy toasted almond layer.

The Most Delicious Apple Cake [vegan] by The Flexitarian

Oh how much I love this apple cake! Perfectly moist and fruity and topped with a crunchy toasted almond layer. Ever so moreish, with a very Autumnal feel!

It is perfect for dessert, tea/coffee break, after school snack or simply as a treat.

Best cooked the day before, it will keep for days.

The Most Delicious Apple Cake [vegan] by The Flexitarian

The Most Delicious Apple Cake [vegan]

Perfectly moist and fruity, this apple cake is topped with a crunchy toasted almond layer.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Vegan Desserts
Cuisine English, French
Servings 6 people
Calories 748 kcal

Equipment

mixing bowl
1 springform cake tin ( ⌀ 23cm / 9 inches) 
food processor or mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 600 g cooking apples
  • 250 g plain flour
  • 200 g golden caster sugar
  • 1 overripe banana
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp water]
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 125 ml vegetable oil
  • 3 Tbsp almond milk
  • 90 g flaked almonds
  • 75 g golden caster sugar
  • 50 g dairy-free butter + extra for greasing
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Instructions
 

  • Preheat oven to 200C/fan 180C/gas 6.
  • Make the chia eggs by mixing together 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside.
  • Line the bottom of a springform cake tin ( ⌀ 23cm / 9in) with baking sheet. Grease well all over.
  • In the bowl of a food processor mix together the flour, baking powder, baking soda, salt, cinnamon and 200g of golden caster sugar.
  • Mash the banana. Mix in a bowl with the vegetable oil and vanilla. Set aside.
  • Peel and core the apples. Cut into thin slices.
  • Mix the banana mixture in the flour, followed by the chia eggs and the almong milk.
  • With a wooden spoon, gently mix the apple slices in the cake batter.
  • Pour the cake batter into the cake tin. Spread evenly.
  • Cook in the oven for 30 mins.
  • 5 mins before the end, melt the dairy-free butter in a saucepan. Add the sugar and almond flakes. Mix well together.
  • When the cake is ready, spread the almond mixture evenly on top of cake.
  • Return the apple cake to the oven for another 10 mins until top is golden and crisp and an inserted cake skewer comes out clean.
  • Leave the cake to cool down in its tin then carefully remove sides of the spring form cake pan. Run a palette or rounded knife on the inside edge of the cake pan first to make sure the cake comes out neatly. Cool completely.

Nutrition

Serving: 175gCalories: 748kcalCarbohydrates: 102gProtein: 9gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 18mgSodium: 794mgPotassium: 350mgFiber: 7gSugar: 59gVitamin A: 278IUVitamin C: 6mgCalcium: 173mgIron: 3mg
Keyword apple

Find this recipe online:

The Most Delicious Apple Cake [vegan]

https://theflexitarian.co.uk/recipe-items/the-most-delicious-apple-cake-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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Recipe October 2, 2015 · Created by: The Flexitarian 8 Comments

Previous Post: « World Vegetarian Day: OpenTable reveals Top 40 UK Restaurants for Vegetarians
Next Post: Autumn Spelt Salad »

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5 from 1 vote (1 rating without comment)

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Comments

  1. Michele Marsh says

    October 15, 2017 at 7:01 pm

    OMG just made this today and its honestly one of the best cakes EVER. I subbed coconut sugar, so delish. Thank you!

    Reply
    • theflexitarian says

      October 15, 2017 at 7:52 pm

      Thank you! One of my favourite recipes too. So glad you enjoyed it.

      Reply
  2. Antonia says

    December 31, 2017 at 8:50 pm

    I’ve just made it, I’ve used cardamom instead of cinnamon and 2 tbs of orange blossom water and only one of almond milk. It came out so good. Really tasty, definitely a keeper! Thanks for sharing!

    Reply
    • theflexitarian says

      January 2, 2018 at 8:17 am

      Thanks for your feedback. Glad you enjoyed it. I love cardamom so I need to try your version. Sounds delicious. Thanks for sharing. Annabelle.

      Reply
  3. Gill Garratt says

    November 18, 2019 at 5:37 pm

    What size springform cake tin, please?

    Reply
    • theflexitarian says

      November 19, 2019 at 7:49 am

      Hi Gill. You can use a 23cm / 9in diameter springform cake tin for this recipe. Annabelle

      Reply
  4. Antonia says

    May 23, 2020 at 8:06 pm

    I need to leave another comment as I LOVE this cake! It’s one of my go to recipes!I have made it with apples and if I didn’t have any, rhubarb or pineapple… It’s just too good!

    Reply
    • theflexitarian says

      May 24, 2020 at 9:00 am

      So glad you like it as it is one of my favourites too! Thank you so much for your feedback.

      Reply

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