There's nothing better than the cozy flavors of apple and cinnamon in a tasty cake. This apple cake recipe is completely vegan and also works as a great muffin recipe.
Ingredients
- 300 g apples cored (about 3 apples)
- 6 g ground cinnamon
- 180 g caster superfine sugar
- 80 g extra virgin olive oil
- 90 g plant-based milk
- 225 g plain all-purpose flour
- 8 g baking powder
- 4 g bicarbonate of soda (baking soda)
- 1 apple thinly sliced, for topping
- 40 g Demerara sugar for sprinkling
- 50 g oat crumble
- Icing confectioners’ sugar, for dusting
For the oat crumble
- 80 g cold-pressed sunflower oil
- 60 g plant-based milk
- 50 g muscovado sugar
- 230 g plain all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine salt
- 60 g rolled oats
Instructions
- Preheat the oven to 180°C fan (350°F/gas 4) with an oven shelf in the middle of the oven. Line the base of a 23 cm (9 in) cake tin (pan) with baking parchment or line a 12-cup muffin tray with paper cases.
- Wash the apples well, quarter and cut out the seeds. There’s no need to peel the apple.
- Add the apples to a high-powered blender or food processor with the cinnamon, sugar, oil and milk and blend until smooth.
- Add the flour, baking powder and bicarbonate of soda to a large bowl and gently whisk to ‘sieve’ and combine the ingredients. Add the apple purée and mix well with a whisk or silicone spatula until just combined and there are no dry streaks.
- Pour the batter into the lined tin and top with the sliced apple, followed by the Demerara sugar and oat crumble sprinkled across the batter.
- Bake for 40 minutes if making the cake or 8–10 minutes for the muffins until golden and the top springs back when gently pressed with your fingertips, or a skewer inserted into the centre of the cake or muffin comes out clean.
- Leave to cool completely on a wire rack, then remove from the tin. Serve with a dusting of icing sugar.
- This cake keeps very well in an airtight container at room temperature for up to 5 days.