Vegan toffee apple ginger cake
Ingredients
for 16 pieces
25 g | margarine |
85 g | full-cane sugar |
1 tsp | ginger powder |
2 | green apples, sliced |
250 g | white flour |
100 g | full-cane sugar |
25 g | cocoa powder |
1 ½ tsp | baking powder |
1 ½ tsp | ginger powder |
1 tsp | cinnamon |
½ tsp | ground cloves |
½ tsp | nutmeg |
½ tsp | salt |
2 ¼ dl | soya drink |
65 g | apple sauce (unsweetened) |
4 tbsp | sunflower oil |
3 tbsp | treacle |
1 | organic lemon, use grated zest only |
150 g | full-cane sugar |
75 g | margarine |
1 dl | coconut milk |
1 tbsp | treacle |
How it's done
Apple layer
Place the margarine, sugar and ground ginger in a pan. Melt over a low heat while stirring, pour into the prepared tin. Place the apple slices on top.
Dry ingredients
In a bowl, mix the flour with all the other ingredients up to and including the salt.
Cake mixture
Combine the soya milk with all the other ingredients up to and including the lemon zest, mix into the dry ingredients until you have a smooth batter. Pour the batter over the apples.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin for approx. 10 mins., turn out onto a cooling rack with the apples on top.
Toffee sauce
Mix the sugar, margarine, coconut milk and molasses in a pan, warm over a low heat until the mixture has melted and becomes creamy. Serve the sauce with the cake.
Show complete recipe