Here’s another vegan baking experiment which worked really well – a rustic, oaty vegan apple cake, with crunchy demerera topping and a super-moist apple & sultana cake underneath. This won’t win many points in the cake beauty contest, but more than makes up for it with its lovely combination of textures, and great big slabs of apple and soggy sultanas tucked inside.
The consistency of the cake is very moist, exactly how I like my apple cake. Its a world away from the light, airy sponge in the Ultimate Vegan Victoria Sponge I posted back in January, but just as good with a nice cup of tea.
Don’t forget to pin the recipe for later, or to share with friends → → → → →
Do send me pictures of your very own oaty vegan apple cake on:
to show me how you got on!
Vegan Apple Cake: Equipment & Shopping List
You will need….
- Food mixer OR large bowl, whisk and spatula
- Baking tin roughly 20 x 25cm
- Greaseproof paper or baking parchment
- Dairy-free margarine
- Dairy-free yoghurt
- Dairy-free milk
- Soft brown sugar
- Demerera sugar
- Ground cinnamon
- Rolled oats
- Self-raising flour
- Baking powder
A moist apple sponge with crunchy demerera topping.
- 200 g dairy-free margarine
- 300 g soft brown sugar
- 200 g dairy-free yoghurt (I used plain soya yoghurt)
- 200 ml dairy-free milk (I used soya milk)
- 2 tsp ground cinnamon
- zest of 1 lemon
- 45 g rolled oats
- 400 g self-raising flour
- 2 tsp baking powder
- 120 g sultanas
- 4 small-medium eating apples, peeled and diced
- 50 g demerera sugar
Line a baking tin roughly 20cm x 25cm with greaseproof paper or baking parchment, (NB it is helpful to leave a bit of extra paper overlapping the edges, so that you can get it out of the tin without tipping it up and losing the demerera toping!). Preheat the oven to 175C (fan) / 350F / Gas Mark 4.
In a food mixer or large bowl, whisk together the margarine and soft brown sugar for 2-3 minutes. Add the soya yoghurt and milk and whisk again, then stir through the cinnamon, lemon zest and oats.
Sieve the flour and baking powder into the mixture. Stir gently until just combined, then fold through the apples and sultanas.
Tip the mixture into your baking tin and smooth out the top. Sprinkle with the demerera sugar, then bake for 60-80 minutes until a skewer comes out completely clean, (NB a slightly larger tin = shallower cake, so it will cook more quickly).
Leave to cool in the tin, then lift out and slice into squares.
Recipe loosely based on Apple Cake from Pret A Manger’s ‘Food on the Move‘, tweaks and vegan-isation my own!
There are plenty of quick and easy vegan recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.
I made this vegan apple cake using my latest kitchenware swoon, this lovely stainless steel ‘nest’ from Joseph Joseph.
Such an awesome idea for anyone who loves cooking, (especially baking), but doesn’t have lots of spare cupboard space in their kitchen, this nifty 9-piece set contains a complete set of measuring spoons and cups, both small and large stainless steel bowls, (with rubber bases so they don’t move around when you’re whisking vigorously), plus a colander and a sieve.
The quality is really fantastic, (I would expect nothing less from Joseph Joseph), the bowls feel like something you would find in a professional kitchen, and despite an awful lot of use and dishwasher cycles, mine still look the same as they day I got them out of the box.
The Nest™ 100 is priced at £100 from Joseph Joseph, hop over to their website for this and more space-saving and high-quality cookware.
Disclosure: Joseph Joseph sent me the product free of charge, there was no expectation of a positive review and all opinions are my own. Amazon link below the recipe is an affiliate link – I will receive a small commission if you order the book via this link at no extra cost to you.