It's a new year, and although the festivities are over, I still like to keep the winter spices in my baking a little while longer. Here is my recipe for a delicious vegan apple and cinnamon loaf cake, which combines the sweetness of apples with cinnamon spice to make the perfect for quick bake the whole family will enjoy.
This cake has a light and fluffy sponge with soft sweet apples throughout, and with a crisp top. When experimenting with this recipe I thought it would be very similar to my banana bread so used similar sugar quantities, however I didn't account for the distribution of fruit as the apples are in chunks rather than pureed so I find I need a little more sugar in this cake to get the same level of sweetness. After a while of practicing I can safely say I have nailed the perfect quantities.
A slice of this loaf cake is perfect to enjoy at any point during the day. It makes for a delicious breakfast, a sweet snack, or as a dessert - I LOVE to warm it in the microwave for 15-20 seconds and serve with dairy-free custard, sort of like a cakey apple pie!
Vegan Apple & Cinnamon Loaf Cake
Prep time: 10 minutes
Cooking time: 50 minutes
Total time: 60 minutes
2 large cooking apples
2 tsp cinnamon
75g light brown sugar
125g caster sugar
225g self-raising flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
75ml vegetable oil
200ml plant-based milk (I used soy)
Heat your oven to 200°C (or 180°C for fan), grease your 9x5 loaf tin and line with parchment paper.
Chop your apples into cubes and combine in a small bowl with 1 tsp cinnamon and 25g brown sugar.
In another bowl, sift in the flour and add the remaining dry ingredients, stir to combine.
Combine the wet ingredients in a jug and gradually add to the dry mixture, mix with a wooden spoon until just incorporated (Don't overmix, a few lumps are fine).
Add in 3/4 of the apples and stir gently so they are well distributed in the batter.
Transfer the mixture to your prepared loaf tin and top with the remaining apples.
Bake in the oven for 45-50 minutes, or until a skewer comes out clean.
Leave to cool for 10 minutes and carefully turn onto a cooling rack to fully cool before slicing.
Any left-overs can be stored in a sealed container for up to 3-4 days, and up to a week in the refrigerator.
For a bit of a crunch, add some dried fruit or nuts to the mixture before baking.
If you notice the top of your loaf going a little too brown whilst baking, cover the loaf tin with tin foil.
This recipe can easily be made gluten-free by substituting the flour for gluten-free flour.
Thanks for reading, I hope you enjoy my vegan apple and cinnamon loaf cake recipe. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!