I’m not big on baking as I’m not so great at sticking to instructions! However Alex likes cake so I have to show willing from time to time. This year I have had time to experiment with plant-based baking which is much easier than I thought. That said I’ve had varying degrees of success! But this cake is easy, it tastes great and I’ve made it a number of times without disaster. This recipe came from Plant Based Magazine which is well-worth checking out if you like to cook.

Ingredients:

Fruit:

225g Bramley Apples, peeled, cored and diced

100g Sultanas

 

Dry Ingredients:

150g Ground Almonds

160g Self Raising Flour

70g Coconut Sugar – plus 1 Tbsp for the topping

1 tsp Baking Powder

2 tsp Ground Cinnamon

Pinch of Salt

 

Wet Ingredients:

240ml Almond Milk

120ml Sunflower Oil

1 Tbsp Apple Cider Vinegar

 

Directions:

1/ Preheat oven to 180C / 350F / Gas 4

2/ Lightly grease (and line if necessary) a 20cm round cake tin

3/ Place all the dry ingredients into a bowl and stir until well mixed. Add the apples and sultanas and mix until the fruit is well covered by the dry ingredients.

4/ In a separate bowl, mix the wet ingredients until well combined and then stir into the dry ingredients until everything is well incorporated.

5/ Pour the batter into the tin and level. Sprinkle the tablespoon of coconut sugar over the top. Bake for 45 minutes, until golden brown and a toothpick inserted comes out clean.

6/ Leave for 10 minutes to cool then turn out onto a wire rack and leave to cool completely.