VEGAN APPLE CAKE
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
Provided by Esther Clark
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- Use 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.
- Put 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.
- Bake 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.
Nutrition Facts : Calories 445 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
TOFU APPLE CAKE
From "The Poetical Pursuit of Food,", 1986, by Sonoko Kondo. The tofu makes the cake very moist, similar to a carrot cake.
Provided by zeldaz51
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Fahrenheit.
- Sift together the flour and baking soda and set aside.
- In a bowl, combine the egg, oil, sugar, cinnamon, salt, and vanilla. Beat with an electric mixer until smooth. Add tofu and mic until just blended. Fold in flour mixture and toss gently. Add walnuts, apple, and raisins.
- Pour cake mixture into a 9-inch cake pan and bake for 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a rack, then turn onto a plate.
- Serve the cake warm or at room temperature.
Nutrition Facts : Calories 854.2, Fat 41.1, SaturatedFat 5.4, Cholesterol 46.5, Sodium 802.8, Carbohydrate 110.8, Fiber 5.1, Sugar 55.1, Protein 15.6
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