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Vegan apple cake with two slices removed on plates

Vegan apple cake

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A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Make this apple and almond cake to fill your cake tin. It's an ideal treat for anyone following a dairy-free or vegan diet, and is delicious for afternoon tea with a cuppa

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal445
fat16g
saturates4g
carbs67g
sugars30g
fibre3g
protein6g
salt1.15g
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Ingredients

  • 150g dairy-free spread, melted, plus extra for the tin
  • 300ml oat milk
  • 1 tbsp lemon juice
  • 350g self-raising flour, plus 1 tbsp to coat the apples
  • 100g caster sugar
  • 100g light brown soft sugar
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 300g Granny Smith apples, peeled, cored and chopped into 2cm cubes
  • 2 tbsp flaked almonds

Method

  • STEP 1

    Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.

  • STEP 2

    Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.

  • STEP 3

    Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.

Goes well with

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A star rating of 4.5 out of 5.4 ratings
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