The Most Delicious Apple Cake [vegan]
- Prep Time
- Cook Time
- Difficulty Level Easy
- 600g cooking apples [1.3 lbs]
- 250g plain flour [8.8 oz / US 2 cups]
- 200g golden caster sugar [7 oz / US 1cup]
- 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
- 125ml vegetable oil [4.2 fl oz / US 1/2 cup]
- 3 Tbsp almond milk
- 90g flaked almonds [3 oz / US 1 cup]
- 75g golden caster sugar [2.6 oz]
- 50g dairy free butter [1.75 oz] + extra for greasing
- 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 with baking sheet. Grease well all over.
- In the bowl of a food processor mix together flour, baking powder, baking soda, salt, cinnamon and 200g of golden caster sugar.
- Mash banana. Mix in a bowl with 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 cake batter into the cake tin. Spread evenly.
- Cook in the oven for 30 mins.
- 5 mins before the end, melt dairy free butter in a saucepan. Add sugar and almond flakes. Mix well together.
- When cake is ready, spread almond mixture evenly on top of cake.
- Return 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.
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