This Vegan Apple Cake is packed full of fruit. It's a classic British cake that is perfect served at tea time or warm as a dessert.
Fruit cake with a difference
When you think of fruit cake you probably think of something similar to a Dundee cake or Christmas cake! But not all fruit cake are dark, dense and filled with raisins.
Some fruit cakes are much lighter and use fresh fruit, like apples! This Vegan Apple Cake is one of those.
My Vegan Apple Cake features a light sponge, gently spiced with cinnamon and ginger. Throughout the cake you'll find burst of apple that have become sticky and sweet while baking.
The cake is then topped with more fresh apple and almonds for texture. Once out of the oven it gets a good dusting of icing.
Pro tips for making a Vegan Apple Cake
This cake recipe uses the creaming method which means the vegan butter and sugars are beaten well before the other ingredients are added. Make sure you beat the butter and sugar well. It should be light and creamy by the time you're done and not at all grainy.
When you add the other ingredients don't overmix. This builds up gluten which will make your cake really tough. Mix until the ingredients are just combined and there are no lumps of flour remaining.
You can choose any apple to add to the cake batter but you should always bake with an apple you actually like the taste of. The cake isn't overly sweet so it can handle most apple varieties but I do like to use something slightly tart. I also like to use apples that hold their shape well. Granny Smith apples are very popular.
Make sure you have the right sized tin. As this cake is quite deep you will not only need an 8 inch wide tin, but it will also need to be at least 3 inches deep. Otherwise you risk the cake mix overflowing as it bakes.
Don't overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.
Don't overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.
This recipe tells you to let the cake cool in the tin. This is so it doesn't break up when you try to remove it from the pan. Don't skip this step!
The recipe
Vegan Apple Cake
Equipment
- 1 8 inch cake tin
Ingredients
- 300 g apples peeled, cored and cubed
- 300 ml soy milk
- 1 tablespoon lemon juice
- 150 g vegan butter
- 100 g caster sugar
- 100 g light brown sugar
- 350 g self raising flour
- 1 teaspoon cinnamon
- 0.5 teaspoon ground ginger
- 2 tablespoon flaked almonds
Instructions
- Pre-heat your oven to 180C / 356 F / Gas mark 4 and line an 8 inch cake tin with baking paper.
- Mix together the soy milk and lemon juice and place to one side until curdled.
- In a large mixing bowl, beat together the vegan butter, caster sugar and light brown sugar until creamy.
- Add one third of the curdled soy milk and one third of the self raising flour and mix until smooth.
- Repeat the process, adding another third of the curdled soy milk and flour and mixing well.
- With the last addition of soy milk and flour add in the spices and mix again.
- Finally add in three quarters of the apple cubes and stir through the batter.
- Pour the batter into the lined cake tin and top with the remaining apple cubes and flaked almonds.
- Cook in the centre of the oven for 1 hr - 1.5 hrs or until golden and a skewer comes out clean.
Nutrition
Serving suggestions
I think this cake is best served warm with either vegan cream or custard. That being said, yogurt or creme fraiche would also be delicious!
Storange instructions
Store this cake in an air tight container for up to 5 days.
More cake recipes
More British recipes
For more classic British recipes check out the British recipe collection.
Leave a Reply