Spiced Apple Cake
I have a bloody lush sweet recipe for you. It was so good in fact that I failed to get a half decent photograph before it was all snaffled up by myself and my greedy husband. So poor photography aside, this dish was too good not to share with you. A super moist (yes I said moist!), sweet and gently spiced apple cake, perfect served warm with ice cream or custard. Enjoy!
???? peel, core and chop 3 medium cooking apples and set aside. Combine 175ml of soy milk and 1tbsp of apple cider vinegar and set aside.
???? beat together 250g of vegan butter and 225g caster sugar until pale and fluffy. Add to this the milk and vinegar mixture and 100ml of apple cider (replace with apple juice if you are avoiding alcohol), and mix well. The wet mix at this point should look very curdled and entirely unpleasant, don’t worry – the vinegar curdles the milk and acts as an egg replacement.
???? in a separate bowl combine your dry ingredients; 200g plain flour, 2 tsp of baking soda ,1/2 tsp of bicarb, 2tsp of pumpkin spice or mixed spice and 75g of ground almonds (replace almonds with more flour if you need to avoid).
???? add the dry to the wet ingredients in three parts, mixing well – I use an electric whisk. Once you have a batter, add the apple chunks and 2 tbsp of good maple syrup. Pour into a cake pan, I used a square 10 inch tin. Top with a handful of jumbo oats and pop into the oven at 175-180c for about 1.5 hours or until the sponge is golden and has a little bounce when pressed. The apple will always mess up the skewer test so trust your instinct and cook it low and slow to avoid burning.