Vegan Apple Cake

This Vegan Apple Cake can be eaten hot or cold, either way it has the softest texture and the maple syrup 🍁 really takes it to another level.

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Course: Breakfast, Snack

Cuisine: American, British

Keyword: bramley apples, cinnamon and apples, cooking apples, vegan apple cake recipe, vegan cake

Prep Time: 20

Cook Time: 45

Resting time: 15

Total Time: 1 20

Servings: slices

Calories:

Alter quantities (metric only) 12 slices

200 ml almond milk or other dairy free milk, at room temperature (US = ¾ Cup plus 1 tablespoon)
1 tablespoon cider vinegar
210 g Plain flour (All Purpose Flour) (US = 1½ Cups)
¼ tsp fine salt
½ teaspoon bicarbonate of soda (baking soda) must be level
1 teaspoon baking powder must be level
½ teaspoon ground cinnamon must be level
100 g light brown sugar (US = ½ Cup, packed)
50 g golden caster sugar (super fine sugar) (US = ¼ Cup)
65 ml vegetable oil (or other flavourless oil) (US = ⅓ Cup)
2 teaspoon vanilla extract
2 tablespoon maple syrup

Grease your baking tin with a little oil.
Add your vegan butter to your frying pan and melt over a medium-high heat, remove from the heat as soon as melted, do not burn.
Whilst your butter is melting, peel, core and slice your apples into to 1 cm slices and then mix with your muscovado sugar.
Turning the heat down to medium, add your apples and then sauté for 1½ minutes.
Add your vanilla extract and cinnamon and continue cooking for about 20 seconds.
Add your maple syrup and turn the heat up to high. Keep stirring your apples constantly and if the liquid begins to burn turn the heat down.
After about 2 minutes you should find that your apples are quite soft when tested with a skewer and that the liquid has become syrupy.
Tip the apples into your oiled tin and spread them out evenly into a single layer, then place into your refrigerator to cool for 15 minutes (place on top of a plate if the tin base is hot).

Heat your over to 160°C Fan/ 180°C/Gas mark 4/355°F and set the oven shelf in the centre.
Mix together your almond milk and cider vinegar and set aside for 10 minutes to curdle.
Sift your flour, salt, bicarbonate of soda (baking soda), baking powder and cinnamon into your large bowl.
Then tip it out and sift it a second time.
Add both of your sugars and mix around with your balloon whisk until evenly combined.
Add your oil and vanilla extract to your milk mixture and give it a quick beat with a small whisk until combined.
Make a well in the centre of your flour and tip the wet mixture in.
Beat with your balloon whisk until just combined.
Add your maple syrup and beat again for a minute or so until fully mixed together.
Pour your cake batter onto your cooled apples and bang the tin on the counter to release any large air bubbles.
Bake for 40-45 minutes until golden, risen and a skewer comes out clean when inserted into the centre of the cake.
Leave to cool in the tin on your cooling rack for 10 minutes.
If the cake has risen in the centre level it off with a sharp knife.
Then place the cooling rack on top of the cake tin and invert the cake onto it.
Leave to cool if having as cake, or serve warm with custard or ice cream.