Featuring seasonal apples, spices, cruelty-free dairy/egg alternatives, and a dash of my Irish heritage (VY), here comes another offering perfect for Cake Fridays!
Rosie (Lickthespoonblog) has done it again, and transformed this cake into a beautiful and tasty vegan recipe, which she kindly allows me to share with my VetYogis. If you enjoy this cake, be sure to check out our other delicious and nutritious vegan options under the ‘Recipes’ section of the VetYogi Blogs page. Enjoy!
“Have your fun, my dear; but if you must earn your bread, try to make it sweet with cheerfulness, not bitter with the daily regret that it isn’t cake.” – Louisa May Alcott
From Rosie, with love:
It’s been a bumper year for apples in my garden and the old Bramley Apple Tree is weighted down by the fruit. There are lots of windfalls which means a constant battle between me and the dogs (who like to use them as balls) as to who gets to the best ones first!
This apple cake is an ideal one to use those windfalls up though obviously it works just as well with bought apples. It makes a wonderfully moist cake, spiced with cinnamon, and has a crunchy top. It’s a great pudding cake when served slightly warm with oat cream/non-dairy ice-cream/custard, but I confess I like it best as a plain slice with a cup of tea in the afternoon. It’s comforting and very “moreish” and somehow makes me think of something your great granny would have served – an apron tied round her middle and bustling around making tea in her Brown Betty teapot (with a tea cosy of course!)
I have no idea why this particular cake is supposedly Irish. I’ve kept the name simply because I found the basic recipe in an old book of Irish recipes. Since then I’ve tinkered with the ingredients until I got to this final version.
I used flax eggs in this recipe which are simply a tablespoon of ground flax powder to 3 tablespoons of water for each “egg”. I’ve also made the cake using a 1/4 cup of plain stewed apple sauce for each egg. Both versions work really well.
The only extra tip I would give you is that when you come to test whether the cake is done, using a skewer as you normally would is pretty useless as the slices of apple make the skewer come out clean regardless of the cakes’ “done-ness”. Rely instead on my timings and looking to see if the cake has come away slightly from the edges of the tin and is springy to the touch. It is a really easy cake to make and quick to assemble. Keeps well for a few days too. A real winner in my house.
Ingredients (serves 8)
- 225g self raising flour
- 100g non-dairy spread (plus more for greasing)
- 2 tsp cinnamon
- 3-4 Bramley apples, peeled, cored and thinly sliced
- 150g caster sugar
- 2 flax ‘eggs’
- 1 tbsp non-dairy milk
- 4 tbsp Demerara sugar
- 50g walnuts/pecans (optional), roughly chopped
- Heat oven to 175c fan
- Grease a 20cm cake tin
- Rub the spread into the flour and cinnamon in a large bowl
- Add the sliced apples to bowl and stir, coating with the flour mixture
- Add the caster sugar
- Beat the flax eggs and non dairy milk together and stir into apple mixture to form a thick batter
- Put apple cake mixture into the greased cake tin and spread evenly
- Sprinkle over the Demerara sugar and chopped nuts
- Bake for 45mins until springy and cooked through
- Allow cake to cool in tin for 10 mins before turning out and allowing to cool completely.