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Saturday 12 October 2013

Vegan Apple Cake

  • 225g (1¾ US Cups) self-raising flour (or 220g (still 1¾ US Cups) plain white flour + 1 tsp baking powder)
  • ¼ tsp bicarbonate of soda
  • 1 tsp baking powder
  • A pinch of sea salt
  • Optional: A pinch of ground cardamom seeds, a grating of fresh ginger (or use ½ tsp ground), ½ tsp cinnamon, ½ tsp nutmeg
  • 450g (1 lbs) cooking or dessert apples
  • A little lemon juice
  • 100g (½ US Cup) sugar
  • 125 mL (½ US Cup) olive oil
  • 1 mooshed bananna
  • 50g (¼ US Cup) soft brown or demerara sugar (or caster sugar is fine)

The spices are optional and you can use more or less to your taste. Once you've gathered your ingredients:

  1. Sift flour, bicarb of soda, salt and spices (if using) into a mixing bowl. Mix thoroughly.
  2. Peel the apples. Cut into very small, think pieces. Toss the cut apples in a little lemon juice as you go, to keep them from browning.
  3. Mix in apples, sugar, oil and banana into the flour mix. Gently fold through until everything is thoroughly mixed. Turn into a greased cake tin.
  4. Level off the top of the batter. Sprinkle with sugar.
  5. Bake in a preheated moderately hot oven (200°C/Gas 6/375°F) for 30-40 mins. Test with skewer.
  6. Remove from oven. Allow to shrink slightly before turning out onto serving plate.


If you want a slightly heavier, richer cake, you can substitute 100g (½ US Cup) margarine + 1-2 Tbsp soy milk for the olive oil. Add margarine just after sifting the flour and spices together, cut it into the flour mixture and and rub into breadcrumb consistency. Then add the soy milk just after adding the apples, sugar etc. Add enough to wet the batter and hold it together.

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