I don’t seem to be making much headway with the piles of apples that need using up. I haven’t had time to make chutney and apple galette doesn’t exactly use up many apples! This cake is wonderfully autumnal, I think it’s the warm, cosy nature of cinnamon. It is perfect as a pudding served with dairy and egg-free custard, but would also be delicious served with a good cup of tea or coffee.
Apple and Cinnamon Cake (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes a 8 or 9 inch cake
- 1 1/2 cups flour
- 2 tsps baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup caster sugar
- 1/2 cup dairy-free spread
- 3/4 cup apple puree
- 1 tsp vanilla extract
- 1/4 cup oat milk
- 1 apple, peeled, cored and finely chopped
- 1 tsp cinnamon
- 1/4 cup demerara sugar
– Preheat the oven to 180 Degrees Centigrade/Gas Mark 4
– Grease and line the base of a springform cake tin
– Cream together the dairy-free spread and caster sugar until light and fluffy.
– Mix in the apple puree, milk and vanilla.
– Sift in the flour, baking powder and salt and mix until all the flour is combined.
– Stir in the apples.
– Pour into the baking tin.
– In a small bowl combine the demerara and cinnamon. Scatter over the top of the cake mix.
– Bake for 60-70 minutes, until risen, browned and a knife comes out clean.
– Run a knife round the side of the tin and remove the tin.
– Cool on a wire rack.
– Serve with dairy and egg-free custard as a pudding, or alone as a cake.