Make this apple and almond cake to fill your cake tin. It’s an ideal treat for anyone following a dairy-free or vegan diet, and is delicious for afternoon tea with a cuppa
- Preparation and cooking time
- Prep:20 mins
- Cook:1 hr and 20 mins
- Serves 8
- 150g dairy-free spread, melted, plus extra 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 light brown soft sugar
- 1 tsp baking powder
- 1 tsp almond extract
- 300g Granny Smith apples, peeled, cored and chopped into 2cm cubes
- 2 tbsp flaked almonds
- STEP 1Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.
- STEP 2Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.
- STEP 3Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.