Apple and Cinnamon Cake

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.