Apple & Honey Cake
Lightly spiced and delightfully scrumptious, this apple cake can be served with or without icing
Ingredients
- 225 g or 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 115 g or 1/2 cup vegan butter, softened
- 150 g or 3/4 cup granulated sugar
- Egg replacer equivalent to 2 large eggs you can use options like flaxseed meal, applesauce, or commercial egg replacer
- 120 ml or 1/2 cup agave nectar or vegan honey substitute
- 2 tsp vanilla extract
- 3 medium apples peeled, cored, and diced
- 60 ml or 1/4 cup almond milk or any other plant-based milk
- Chopped nuts optional, for garnish
Instructions
- Preheat your oven to 180°C (350°F) and grease a 9x9 inch square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
- Prepare your chosen egg replacer according to the package instructions and add it to the butter-sugar mixture. Then, mix in the agave nectar (or vegan honey) and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced apples and almond milk.
- Pour the batter into the prepared pan and spread it out evenly.
- If desired, sprinkle chopped nuts on top for added texture and flavor.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
My preference for fake egg in cake has always been - 1 egg = 1 tablespoon ground flax mixed with 2 tablespoons of hot water.