I'm rather excited to share with you a really superbly tasty cake that is completely free from dairy, gluten or eggs. It's crispy on the outside, moist and sweet on the inside, and makes the most of that match made in heaven: apple and cinnamon. My goodness, it's just so good!
Here's what to do to make this apple and cinnamon cake...
Ingredients
- 170 g (6 oz) vegan margarine
- 200 g (7.1 oz) caster sugar
- 3 tsp egg replacer
- 200 g (7.1 oz) gluten-free self raising flour
- 2 small green eating apples peeled, cored and chopped into 1-2cm pieces
- 3-4 tbsp sweetened soya milk
- 1/2 tsp cinnamon
Equipment
Instructions
- Preheat the oven to 180C (160C fan-assisted, 350F)
- In a large bowl, beat the margarine and sugar together until fluffy
- Beat in the egg replacer
- Stir in the flour and cinnamon
- Peel and core the apples, chop into 1-2cm pieces and add to the mix
- Stir in the soya milk, a little at a time until you get a mixture that is thick but drops of the spoon
- Pour the mixture into the lined loaf tin
- Bake for 1 or until a skewer comes out clean (a little-bit sticky is fine)
Eat on its own, serve warm with vegan custard, or chill in the fridge and put generous slices in lunchboxes
Here's the recipe for this apple and cinnamon cake again in an easy to print format.
LUSH! I could eat this all day. What do you think?
Gluten-free and dairy-free apple and cinnamon cake
I'm rather excited to share with you a really superbly tasty cake that is completely free from dairy, gluten or eggs. It's crispy on the outside, moist and sweet on the inside, and makes the most of that match made in heaven: apple and cinnamon. My goodness, it's just so good!
Servings: 8 slices
Calories: 342kcal
Ingredients
- 170 g (6 oz) vegan margarine
- 200 g (7.1 oz) caster sugar
- 3 tsp egg replacer
- 200 g (7.1 oz) gluten-free self raising flour
- 2 small green eating apples peeled, cored and chopped into 1-2cm pieces
- 3-4 tbsp sweetened soya milk
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 180C (160C fan assisted, 350F).
- In a large bowl, beat the margarine and sugar together until fluffy.
- Beat in the egg replacer.
- Stir in the flour and cinammon.
- Add the apples to the mix.
- Stir in the soya milk, a little at a time until you get a mixture that is thick but drops of the spoon.
- Pour the mixture into a medium-sized, lined loaf tin.
- Bake for 1 hour or until a skewer comes out clean (a little-bit sticky is fine).
Notes
Store in an airtight container in the fridge. It should keep for about 5 days.
Nutrition
Calories: 342kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 149mg | Potassium: 95mg | Fiber: 2g | Sugar: 30g | Vitamin A: 870IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!
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kylie Fisher says
This recipe is perfect for my Gluten Free friend. I often find it hard to get a good recipe which is suitable but this is great, she is a great lover of the Cinnamon and Apple combination and would be suitable for Christmas as well with the addition of dried fruits.
Alison says
This looks lovely and you made me hungry
Otilia (@romanianmum) says
I really need to start cooking again! Once my foot is better that is!
Emily says
You do, indeed - you're brilliant at it. Hurry up and heal, foot!