Dutch Apple Cake
Vegan | Serves 12
ingredients
150ml sunflower oil
14 tbsp aquafaba
225g light brown sugar (plus an extra 2 tbsp to sprinkle on cake)
300g plain flour
3 tsp baking powder
50ml lemon juice
1 tsp vanilla extract
2 tbsp plant milk
250g apple (roughly 2 apples)
2 tsp cinnamon
method
Preheat your oven to 180°C (or 160°C fan) and line a 32 x 22cm traybake tin with greaseproof paper.
Peel and finely slice the apples into half-moon shapes, then squeeze the lemon juice over them. This will prevent them from browning.
Add the oil, aquafaba, sugar, and vanilla extract to a bowl and whisk until the mixture is noticeably thicker, well combined, and lighter in texture. You can do this with an electric mixer or by hand.
Fold in the flour, baking powder, and 1 tsp of the cinnamon.
Add the plant milk and mix well to combine.
Pour half the cake mix into the prepared baking tin and spread it out to form an even layer, reaching right to the corners.
Place the apple slices over the cake batter in rows, saving a few to put on top of the cake, and sprinkle over the rest of the cinnamon.
Pour the rest of the cake batter over the apple layer and smooth it out, trying not to disturb the apples too much.
Place the rest of the apple slices on top of the cake for decoration and sprinkle over the extra 2 tbsp of brown sugar.
Bake for 30-35 minutes until cooked through. Test with a skewer after 30 minutes - if it comes out clean, you can take your cake out of the oven, or if it’s still gooey, leave the cake for another 5 minutes.
Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack.
Slice and serve with ice cream, custard, or just on its own!
notes
Storage: This cake will keep for up to 5 days in an airtight container.
Freezing: This cake is suitable for freezing and will keep in the freezer for up to 3 months. We recommend freezing without icing - you can always add this when you defrost the cake to serve.