A very quick post for you this evening. Yesterday I was asked about the recipe for the Spiced Apple Cake that I made. I shared it across social media and I mentioned that I had made it so it was entirely dairy free which means my tummy is happy. It’s also practically made of apples so in theory, it’s really healthy. I suppose that you could make this as a vegan cake by substitution the eggs with an alternative or using this quick alternative – 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg. I originally found the Spiced Apple Cake recipe on The Hairy Bikers, who I have grown to be a tad obsessed with as their recipes are so simple, but so delicious and I haven’t had a bad experience. As the recipe has been drawn up to include dairy, I have substituted the semi skimmed milk for soy milk. It’s as easy as that.
Prep Time – 15 mins
Cooking Time – 1 hour
Oil, for spraying – I used Fry Light
750g Bramley cooking apples ( around 3 large apples)
1 tbsp fresh lemon juice
Finely grated zest of ½ lemon
250g self-raising ﬂour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground mixed spice
2 large eggs at room temp
100g demerara sugar, plus 2 tbsp for sprinkling on the top of the cake
200ml semi-skimmed milk ( I substituted this for soy milk)
100ml sunﬂower oil
½ tsp sifted icing sugar, for dusting
Set your oven to 190°C/Fan 170°C/Gas 5, whilst you prep a 23cm springclip cake tin by spraying oil on the base and sides and lining with greaseproof paper.
Peel and core your Bramley apples, before cutting into quarters and finely slicing. You want around 500g of sliced apples. Put in a bowl, mix with the lemon zest and drizzle with the lemon juice
In a mixing bowl put your dry ingredients and mix.
In a separate bowl, add your wet ingredients together and whisk until smooth.
Slowly pour the wet ingredients into the dry ingredients as you mix, making sure there are no lumps. Once all combined, stir in the sliced apples until they are evenly distributed.
Pour the cake mixture into your prepared tin, and sprinkle the two teaspoons of sugar across the top.
Put in the oven for an hour whilst you have a cup of tea and clean the kitchen.
Leave to cool for ten minutes before serving with a cream alternative such as Alpro Soy Cream.
Being ever the miss fancy pants, I had to get my gorgeous Hollywood Deco tea set from Marks and Spencers out, as well as my personalised Mary Berry Bakewear from I Just Love It. I love feeling fancy.
Is this cake something that you would make? It’s absolutely delicious and so easy to prepare. As it is quite a moist cake, it should keep for a few days. Alternatively, you could freeze it and save it for a later date.
*Contains PR Samples and/or Affiliate LinksThis post may contain PR samples that have been sent to me for consideration for review however all my opinions will be my own. The links in the post my be affiliate links which will earn a small amount of commission should you shop my recommendations.