This is one of my all time favourite cakes, although one may say that it's more of a dessert cake.
It's a heavy cake full of flavour and moisture and is perfect by it's self or with a dollop of thick cream, vanilla ice-cream or delicious hot custard.
It's delicious!
Usually I've always made this cake with butter, flour and eggs etc, however my daughter is now a vegan and we are all trying to cut back on grains and so, I wanted to try and recreate some of our family favourites that we've enjoyed over the years. I guess with it being apple season and time for autumn and fall recipes, this recipe had to definitely be included...
This recipe is gluten free, grain free and vegan and YES, it's still packed with flavour and is so moist...
Everything about this recipe screams, AUTUMN OR FALL - depending on where you're from.
Apart from pumpkin and pumpkin spice, this cake offers all the autumn flavours. We have apples, cider, nutmeg and of course, cinnamon.
This cake is perfect on a crisp autumnal day, when it's cold outside and you're wrapped up in your favourite blanket watching your favourite film.
This cake is delicious and makes me feel all warm and cosy - it's a perfect cosy cake.
We hope you like this cake as much as we do.
Happy Cooking!
The Food Fiesta Team
INGREDIENTS
26 cm silicone loaf tray
300g cassava flour ( can use usual flour also if you eat grains & gluten )
150ml of cider ( dry or sweet )
2x small apples
1/2 cup of raisins
400ml of coconut milk ( or your favourite plantbased milk )
125ml of olive oil
150g of muscovado sugar
1tbsp of white cider vinegar ( white vinegar )
1tsp of bicarb of soda
1tsp of cinnamon
1tsp of nutmeg
1tsp of vanilla
sprinkle of caster sugar for the topping
METHOD
Pre heat the oven to 180 C
If you are not using a silicone loaf tray then go ahead and line your tray.
Slice, de-core and chop 1 of the apples into small cubes - no need to peel.
Add the cider to a measuring jug or bowl and add the chopped apple and raisins. Leave to soak.
With all vegan cakes it is important not to over mix the batter and that is why I mix by hand.
In a large mixing bowl add the flour and sugar. Make sure to break any clumps in the muscovado sugar.
Add the cinnamon and nutmeg and mix together.
Add the oil, milk, vinegar and vanilla and the bicarb of soda. You will hear the bicarb fizzing. This is good - the vinegar and bicarb are your cakes raising agent.
Now pour in the cider, apple and raisins.
Using a spoon mix all of the ingredients together. Mix well, but do not over mix.
Transfer to your tin.
Cut the other apple into quarters and cut each quarter into thin slices. Arrange in overlapping rows on top of the cake. Sprinkle with caster sugar.
Pop it onto the top shelf of the oven and bake for 1hr 20 - 1hr 40 minutes or until the cake starts to shrink away from the edges and when pierced with a skewer it comes out clean.
It may sound like a long time to bake a cake, however cooking it at a low temperature for a long time will lock in the moisture.
Leave to cool in the tray - Enjoy!
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