Have you ever wanted to bake, but really really couldn’t be bothered to drag out the kitchen scale? I’m not someone who can just “whip up” a carrot cake, instinctively knowing exactly what 125 grams of muscovado sugar looks like; hell I’m not even too sure where our kitchen scale is.
Welcome to the world’s easiest vegan apple cake, which I managed to throw together, bake, slice, and serve in under and hour. No weird ingredients, no egg replacers, and using ingredients that we already happened to have in the kitchen. I didn’t bother to mix the wet and dry ingredients separately, I’d run out of brown sugar so had to improvise, and I made the executive decision that my Alice in wonderland mug was *probably* the equivalent of an American “cup”.
The only rule? Use the same cup to measure all the ingredients!
- 2 cups self raising flour, sifted
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 apples, peeled and chopped
- 1/2 cup plant-based milk
- 1/3 cup oil
- 1 1/2 tsp vanilla
- 1 tbsp apple cider vinegar
Preheat oven to 180’C.
Mix all ingredients (except the apples) together with an electric whisk until smooth. Toss apples in some cinnamon and sugar, then fold into the batter. Pour into a greased loaf tin.
Bake 40-45 minutes, or until a chopstick stabbed into the centre of the cake comes out clean.
Serve sliced and spread with your favourite dairy free butter, preferably still warm from the oven. Look smug.