Vegan Toffee Apple Cake

Toffee Apple Cake with red caramel drips and bat decorations

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This Vegan Toffee Apple Cake is packed full of autumnal flavours and the red toffee sauce drips give it a hint of Halloween!

Prep Time30

Cook Time1

Decorating time30

Total Time2

Course: Dessert

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: apple sauce, apples, caster sugar, cinnamon, coconut cream, flour, golden syrup, icing sugar, lemon juice, light brown sugar, nutmeg, soy milk, vanilla paste, vegan butter, vegetable oil

Servings: people

Calories: 676.7kcal

Equipment

3 6 inch cake tins

Ingredients

For the wet ingredients

350 ml soy milk or other plant milk
2 tablespoons lemon juice
300 g caster sugar
125 ml vegetable oil or any neutral-flavoured oil
75 g apple sauce
1 teaspoon vanilla paste

For the dry ingredients

300 g self raising flour
1 teaspoons baking powder
0.5 teaspoon baking soda
1 teaspoon salt

For the apple filling

4 apples eating apples rather than cooking apples
25 g vegan butter
50 g light brown sugar
1 tablespoon golden syrup
0.5 teaspoon cinnamon
0.25 teaspoon nutmeg

For the buttercream

225 g vegan butter
375 g icing sugar
0.5 teaspoon vanilla paste
1 tablespoons soy milk or other plant milk

For the toffee drips

200 g caster
100 g vegan butter
200 g coconut cream the thick stuff at the top of a can of coconut milk, you can also buy just the coconut cream in tins
0.5 teaspoon red gel food colouring

Instructions

To make the cake

Preheat your oven to 180 C / 356 F / gas mark 4.
Line 3x 6 inch cake tins with baking paper.
In a jug, combine the soy milk and lemon juice and let them sit for 5-10 minutes until they have begun to curdle.
Once they have curdled, add the oil, applesauce, sugar, and vanilla paste and whisk well to combine, making sure the sugar is not all clumped at the bottom.
In a large mixing bowl, add the dry ingredients.
Slowly pour the wet ingredients into dry ingredients and fold together until just combined (you don't want to over mix!)
Divide batter evenly into each cake pan.
Bake them for 25-30 minutes or until a skewer inserted in the middle comes out clean.
Let the cake cool in the pans for 15-20 minutes before carefully removing. Then let them cool on a rack completely before filling and decorating.

To make the filling

In a saucepan, combine the butter, brown sugar, golden syrup, cinnamon and 150 ml water, and bring to the boil.
Add the diced apple and stir so that they are coated in the syrup.
Cook the apples in the syrup for 10 mins or until they have begun to soften (but have not gone completely to mush) and the syrup has become thick.
Once they are cooked, remove the saucepan from the heat and leave to cool completely.

To make the buttercream

In a large bowl, beat the vegan butter and icing sugar until pale and fluffy.
Add the vanilla paste and beat well until combined.
Place this to one side while you make the toffee drip.

To make the toffee drips

Add the sugar to a saucepan ensuring the sugar is in one even layer and place over a low heat.
Heat the sugar for 5 - 10 minutes or until it has melted and become golden, stirring occasionally to ensure it doesn't burn.
Add the butter to the pan and stir until the butter has completely melted.
Next add the coconut cream and again stir until the coconut cream has melted and you have a sauce.
Remove the pan from the heat.
Add the red food colouring and mix well so the colour is evenly distributed.
Set aside to cool before decorating. If you don't let it cool it will melt the buttercream.

To decorate

Place a small dollop of the buttercream into the centre of your cake board or plate.
Place the first layer of your cake on top, the buttercream will stop it from moving.
Spoon the rest of the buttercream into a piping bag fitted with a large round nozzle.
Pipe a circle around the top of the first cake layer.
Spoon half of the apple filling in the middle of this buttercream ring.
Add the next cake layer and then repeat with the buttercream ring and apple filling.
Place the final cake layer on top and push down gently.
Going in circles around the cake, pipe the buttercream.
Finish by piping a swirl on top of the cake.
Then, using an offset spatula, smooth out the buttercream until the cake is entirely covered with no gaps showing.
Now that your toffee sauce has cooled, use a spoon and carefully pour drips down the side of the cake.
Finish by pouring the remaining sauce on the top of the cake and using a spatula to spread out so it covers the top of the cake entirely.

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