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.
225g Bramley Apples, peeled, cored and diced
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
240ml Almond Milk
120ml Sunflower Oil
1 Tbsp Apple Cider Vinegar
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.