Eggless Apple & Cinnamon Cake
Oven time 50-55 min
This super moist cake has the most wonderful flavours from the fresh apple, cinnamon & nutmeg along with the added goodness from Vitamin D enriched flour…the first of its kind in the UK this flour is for much more than just chapatti…it’s the perfect base for the cake and not only is it #eggless but it’s also #vegan
(7 votes, average: 3.71 out of 5)
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Ingredients For Eggless Apple & Cinnamon Cake
- 312g Vitamin D enriches Elephant Atta flour
- 250g brown sugar
- 1.5 tsp soda bicarbonate
- 1/2 tsp salt
- 1.5 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp milled flaxseed
- 240ml) vegan buttermilk or ( 1 tbsp fresh lemon juice mixed with 240ml soy milk and left for 5 mins)
- 80ml Extra Virgin Olive Oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 2 tbsp applesauce
- 2 apples, cored and cubes
- A handful of walnuts, finely chopped
Apple~Cinnamon Topping
- 3 apples
- 1 tbsp brown sugar
- 1/2 tbsp cinnamon powder
- Juice of 1/2 lemon
- Olive oil as needed
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Method to make the Eggless Apple & Cinnamon Cake
01. Pre-heat the oven to 180C and grease a bundt tin
02. Add the dry ingredients (flour, brown sugar, baking soda, salt, cinnamon, flaxseed and nutmeg) to a mixing bowl and combine
03. Add the buttermilk, oil, vanilla and apple cider vinegar, applesauce to the dry ingredients and mix together. Then mix in the chopped apples and walnuts
04. Bake for 35mins in the oven. Remove from the oven
05. For the topping, slice the apples thinly, toss with cinnamon, brown sugar and lemon. Arrange the apple slices on the cake in a spiral pattern. Spray or coat with a little oil
06. Bake for a further 10 mins and devour!
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