When I think back on cakes from my childhood, there was one that I remember more clearly than any other: my mum’s apple cake. I think it was the one from the Bero cook book and it was my favourite. Chopped apples, sultanas and cinnamon…. there was never any doubt it was going to be one of my favourites.
I’ve not had any of my mums apple cake for years – I moved out (gasp) over a decade ago for University and so since then, opportunities for cake have obviously been sparser. And well, since giving up on all those egg and dairy laden cakes even if it was available, I’d pass on the offer.
The other day, I decided it was time to bring apple cake back into my life.
A simple, easy tray bake
Of course, this time it was going to be vegan apple cake – eggless, dairy free and still delicious.
Traditionally, my mum made her apple cake in a loaf tin with chopped apples but for this version, I decided to go for a tray bake style and to reduce the sugar by using apple puree instead of the diced apples.
The result? Sticky, delicious cake. Perfect with a cup of tea for an afternoon treat, or served warm with vanilla custard.
And if you like this, you’ll probably get on with one of these:
More easy bakes:
If you have lots of apples to use up and don’t want to just eat cake:
- Apple Pie Smoothie Bowl
- Apple, Blueberry & Mint Oatmeal
- Sweet Potato, Chickpea & Apple Curry (Low fat)
Mum's (Veganised) Apple Cake
Luci Rebecca, Made by Luci
Memories of an apple and cinnamon cake that my mum used to make inspired this vegan apple cake creation.
- Prep: 5 minutes
- Cook: 50 minutes
- Total: 55 minutes
- Serves 12
- Calories 216
- 1 tbsp ground flaxseed + 3 tbsp water
- 260g plain flour
- 70g wholemeal flour
- 100g light brown sugar, divided
- 85g coconut sugar (or use more brown sugar)
- 1 tbsp baking powder
- 1.5 tsp ground mixed spice
- 1.5 tbsp ground cinnamon
- 120g sultanas
- 350g apple puree
- 120ml (1/2 cup) non-dairy milk
- 2.5 tbsp sugar free vanilla syrup
- 1 tsp vanilla extract
- Preheat the oven to 175°C (fan). Line and grease a square baking tray with parchment paper.
- Mix the ground flaxseed and water in a jug, set aside.
- Add all the dry ingredients, except for 10g of the brown sugar, to a large bowl (including the sultanas). Mix well.
- Add the wet ingredients to the flaxseed mixture. Make a well in the centre of the dry mix and pour in the wet ingredients. Mix with a wooden spoon until well combined, but don't over do it (30 seconds or less should do it).
- Pour the mixture into the prepared baking tray and sprinkle on the reserved brown sugar. Place in the centre of the preheated oven and bake for 50 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool for 10 minutes, then turn it out onto a wire rack, remove the paper and leave it to cool.