Cinnamon apple cake (vegan)

23 Oct 2017
apple cake

This is a lovely moist gently spiced cake which is one of the best ways to consume apples in my humble opinion.  It's also egg and dairy-free - this recipe uses a combination of apple sauce, cider vinegar and flaxseed as an egg substitute, giving it lift and fluffiness.

For a 9 inch cake tin


3 apples

280g plain flour

50g rolled oats

1 Tbsp baking powder

1 tsp ground cinnamon

¼ tsp baking soda

¼ tsp salt

150g golden granulated sugar

75ml apple sauce (optional)*

200ml oat milk (or any non-dairy milk you like)

1 Tbsp apple cider vinegar

1 tsp vanilla extract

1 Tbsp ground flaxseed

3 Tbsp vegan margarine

For the glaze

2 Tbsp coconut oil

2 Tbsp sugar

pinch of cinnamon


* If you don't have any applesauce and can't be bothered to make it, it's not essential, just a nice extra. If not using, just add 50ml extra milk to replace the applesauce.



Pre-heat the oven to 180 degrees C. Grease and line a 9 inch round cake tin (I usually just put baking paper on the base and grease the sides with marg)

Peel and chop two of the apples into small chunks. Slice the last apple, keeping the skin on. This will be to decorate the top of the cake.  I used 2 cooking apples and one cox apple for the topping as it's sweeter. 

Pour the milk into a large measuring jug, stir in the vinegar, flaxseed and vanilla and leave to sit.

Combine the flour, sugar, baking powder, soda, salt and cinnamon in a large mixing bowl.

Add the 3 Tbsp of marge to the dry ingredients and work it in with your fingers until it resembles breadcrumbs.

Add the apples sauce and the milk mixture into the bowl and stir it all together. Your batter should be quite thick but if it's too dry add a splash of milk to loosen it up a bit.

Stir in the chopped apples and tip the batter into the cake tin.

Shake the tin so the batter levels out flat and then arrange your apples slices on top.

Put it in the oven and bake for 30 minutes. It may need more than this – check it at 30 mins, insert a small knife or skewer into the centre. If it comes out clean, it's ready. If not, leave for another 5-10 minutes.

While it's cooking, make the glaze. Combine the coconut oil, sugar and cinnamon in a small saucepan and simmer on a medium heat until it's bubbling. Turn off the heat and leave to sit. When the cake's ready, reheat the glaze and pour over the top of the cake. I have extra attention to the apple slices, spooning a bit extra onto the slices so they were nice and glossy.

Remove the cake from the pan and leave to cool on a wire rack.


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