Oaty Apple Traybake - Vegan
Oaty Vegan Apple Cake
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins

A moist apple sponge with crunchy demerera topping.

Course: Cake
Cuisine: British
Keyword: vegan apple cake
Servings: 12 slices
Calories: 431 kcal
Author: Kate Ford | The Veg Space
  • 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
  1. 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.

  2. 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. 

  3. Sieve the flour and baking powder into the mixture. Stir gently until just combined, then fold through the apples and sultanas.

  4. 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).

  5. Leave to cool in the tin, then lift out and slice into squares.
Nutrition Facts
Oaty Vegan Apple Cake
Amount Per Serving
Calories 431
* Percent Daily Values are based on a 2000 calorie diet.