Description
This vegan apple cake is a moist, flavorful treat made with dairy-free spread, oat milk, and fresh Granny Smith apples. Lightly sweetened with both caster and brown sugar and enhanced with almond extract and flaked almonds, it offers a delightful combination of textures and taste, perfect for a comforting dessert or a tea-time snack.
Ingredients
Scale
Cake Batter
- 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
- ½ tsp salt
Filling and Topping
- 300g Granny Smith apples, peeled, cored and chopped into 2cm cubes
- 2 tbsp flaked almonds
Instructions
- Prepare the Cake Tin and Oven: Butter a 20cm deep cake tin with dairy-free spread and line it with baking parchment. Preheat the oven to 180°C (160°C fan)/Gas mark 4.
- Make Vegan Buttermilk: Pour 300ml oat milk into a jug, add 1 tbsp lemon juice, and leave it to sit at room temperature for 5 minutes to curdle, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large bowl, combine 350g self-raising flour, 100g caster sugar, 100g light brown soft sugar, and 1 tsp baking powder.
- Combine Wet Ingredients and Dry Mix: Pour the thickened oat milk and lemon mixture along with 1 tsp almond extract and 150g melted dairy-free spread into the dry ingredients. Add ½ tsp salt. Beat the mixture together with an electric whisk until smooth and well combined.
- Prepare the Apples: Toss the chopped Granny Smith apples in a separate bowl with 1 tbsp self-raising flour to coat them. This prevents them from sinking to the bottom during baking.
- Incorporate Apples into Batter: Gently fold the floured apples into the cake batter using a spatula ensuring even distribution without overmixing.
- Fill Tin and Add Topping: Spoon the batter into the prepared cake tin and evenly sprinkle 2 tbsp flaked almonds on top for added texture and flavor.
- Bake the Cake: Place the cake in the center of the preheated oven and bake for 1 hour to 1 hour 20 minutes, or until the top is golden and the cake is firm to the touch. A skewer inserted into the center should come out clean.
- Cool the Cake: Allow the cake to cool in the tin for a few minutes before either serving warm or turning out onto a wire rack to cool completely.
- Storage: Once cooled, store the cake in an airtight container for up to three days to maintain freshness.
Notes
- Using lemon juice with oat milk creates a vegan buttermilk substitute that helps the cake rise and stay moist.
- Coating the apples in flour prevents them from sinking to the bottom of the cake batter during baking.
- This cake is best enjoyed fresh but can be stored airtight for up to three days.
- For a nuttier flavor, you can toast the flaked almonds before sprinkling them on the cake.
- Ensure the cake is baked thoroughly; the baking time may vary depending on your oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour to 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan apple cake, dairy-free cake, plant-based dessert, apple dessert, vegan baking, almond extract cake
