Make this apple and almond cake to fill your cake tin. It's an excellent deal with for anybody following a dairy-free or vegan weight loss plan, and is scrumptious for afternoon tea with a cuppa
- Preparation and cooking time
- Prep:20 minutes
- Cook dinner:1 hr and 20 minutes
- Simple
- Serves 8
- Dairy-free
- Egg-free
- Vegan
- Vegetarian
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Substances
- 150g dairy-free unfold, melted, plus further for the tin
- 300ml oat milk
- 1 tbsp lemon juice
- 350g self-raising flour, plus 1 tbsp to coat the apples
- 100g caster sugar
- 100g gentle brown mushy sugar
- 1 tsp baking powder
- 1 tsp almond extract
- 300g Granny Smith apples, peeled, cored and chopped into 2cm cubes
- 2 tbsp flaked almonds
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Methodology
- STEP 1
Use the unfold to butter a 20cm deep cake tin and line with baking parchment. Warmth the oven to 180C/160C fan/fuel 4. Pour the oat milk right into a jug, add the lemon juice and go away to sit down for five minutes at room temperature.
- STEP 2
Put the flour, each sugars and the baking powder in a big bowl, pour over the thickened oat milk combination and almond extract, then add the butter and ½ tsp salt. Beat every little thing collectively utilizing an electrical whisk. Tip the apples right into a second giant bowl, sprinkle over the additional 1 tbsp flour and toss to coat. Fold the apples by way of the cake batter utilizing a spatula, then spoon the combination into the ready tin and sprinkle over the almonds.
- STEP 3
Bake within the centre of the oven for 1 hr-1 hr 20 minutes, or till golden and agency to the contact. Go away to chill for a couple of minutes within the tin. Serve heat, or prove onto a wire rack and go away to chill fully. As soon as cool, will hold in an hermetic container for as much as three days.