Apple and Almond Cake

Simple
0:50 m
13 ingredients

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: 6

Ingredients

For the cake

4 tbsp almond milk
1 tbsp apple cider vinegar
3 tbsp coconut oil melted
1 tsp baking powder
190g self raising flour
60g ground almonds
3 ripe bananas
2 red apples

For the drizzle and topping

1 tsp almond essence
2 tbsp almond milk
120g icing sugar
100g flaked almonds
200g soft brown sugar

Before you start

Preheat the oven to 180˚C, fan setting | Large baking tray | 1x lined cake tin | Large mixing bowl

Step 1

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

Ingredients

4 tbsp almond milk
1 tbsp apple cider vinegar

Step 2

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

Ingredients

3 tbsp coconut oil melted
1 tsp baking powder
1 tsp almond essence
190g self raising flour
60g ground almonds
3 ripe bananas
200g soft brown sugar

Step 3

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

Ingredients

2 red apples

Step 4

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

Ingredients

2 tbsp almond milk
120g icing sugar
100g flaked almonds