Apple and Almond Cake
No butter or eggs? No problem! This beautiful vegan cake lies somewhere between a banana bread, tea loaf and frangipane. It makes a beautifully sweet and moist afternoon snack or breakfast slice to enjoy with a cuppa.
Serves
Ingredients
For the cake
<item-todo-done>4 tbsp almond milk<item-todo-done><item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>3 tbsp coconut oil melted<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>190g self raising flour<item-todo-done><item-todo-done>60g ground almonds<item-todo-done><item-todo-done>3 ripe bananas<item-todo-done><item-todo-done>2 red apples<item-todo-done>
For the drizzle and topping
<item-todo-done>1 tsp almond essence<item-todo-done><item-todo-done>2 tbsp almond milk<item-todo-done><item-todo-done>120g icing sugar<item-todo-done><item-todo-done>100g flaked almonds<item-todo-done><item-todo-done>200g soft brown sugar<item-todo-done>
Before you start
Preheat the oven to 180˚C, fan setting | Large baking tray | 1x lined cake tin | Large mixing bowl
Make the buttermilk
- Place the almond milk and apple cider vinegar into a small bowl and mix well
- Leave to one side for 30 minutes in order to thicken
Make the batter
- Peel and mash the bananas in a large bowl
- Once mashed, add the buttermilk, coconut oil, flour, ground almonds, sugar, baking powder and almond essence
- Mix well until all of the mixture comes together to create a smooth, creamy batter
Add the apples and bake
- Peel the apples and cut them into small pieces before mixing them through the batter
- Pour the batter into a lined cake tin and bake in the oven for 45-50 minutes until risen and golden and cooked through
- Once cooked, remove from the oven and leave to cool a little
Top the cake
- In a small bowl, mix together the icing sugar and almond milk until smooth
- Drizzle over the top of the cake and leave to set before topping with flaked almonds