Perfectly moist and fruity, this apple cake is topped with a crunchy toasted almond layer.
![The Most Delicious Apple Cake [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/10/The-Most-Delicious-Apple-Cake-vegan-by-The-Flexitarian-v83-683x1024.png)
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](https://theflexitarian.co.uk/wp-content/uploads/2015/10/The-Most-Delicious-Apple-Cake-vegan-by-The-Flexitarian-v83-500x500.png)
The Most Delicious Apple Cake [vegan]
Perfectly moist and fruity, this apple cake is topped with a crunchy toasted almond layer.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
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
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.
Nutritional Information
Nutrition Facts
The Most Delicious Apple Cake [vegan]
Serving Size
175 g
Amount per Serving
Calories
748
% Daily Value*
Fat
37
g
57
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
18
mg
6
%
Sodium
794
mg
35
%
Potassium
350
mg
10
%
Carbohydrates
102
g
34
%
Fiber
7
g
29
%
Sugar
59
g
66
%
Protein
9
g
18
%
Vitamin A
278
IU
6
%
Vitamin C
6
mg
7
%
Calcium
173
mg
17
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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!
OMG just made this today and its honestly one of the best cakes EVER. I subbed coconut sugar, so delish. Thank you!
Thank you! One of my favourite recipes too. So glad you enjoyed it.
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!
Thanks for your feedback. Glad you enjoyed it. I love cardamom so I need to try your version. Sounds delicious. Thanks for sharing. Annabelle.
What size springform cake tin, please?
Hi Gill. You can use a 23cm / 9in diameter springform cake tin for this recipe. Annabelle
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!
So glad you like it as it is one of my favourites too! Thank you so much for your feedback.