A plant-based recipe for vegan apple cake without milk or eggs, with ingredients and step-by-step instructions.
Vegan apple cake without milk or eggs
Estimated time: 65 minutes · Yield: One 22 cm round cake
Allergens: Gluten; soy or nuts depending on the plant drink. Check package labels and cross-contact risks.
Ingredients
- 2 cups plain flour, about 280 g
- ¾ cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- ½ cup neutral oil
- ¾ cup unsweetened plant drink
- ½ cup unsweetened apple purée
- 1 tsp vanilla extract
- 2 medium apples, peeled and finely diced
Method
- Heat the oven to 175°C. Grease a 22 cm round tin and line the base with baking paper.
- Mix flour, sugar, baking powder, cinnamon and salt.
- In another bowl mix oil, plant drink, apple purée and vanilla.
- Combine the mixtures just until no dry flour remains, then fold in apples.
- Transfer to the tin and bake for 40–50 minutes, until a skewer inserted into the centre comes out without wet batter.
- Cool for at least 20 minutes before slicing.
Cooking tip
If the top browns before the centre is baked, cover loosely with foil.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.