Easy apple and cinnamon cake recipe. Gluten-free, dairy-free, egg-free and seriously delicious

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

Equipment

Instructions

1. Preheat the oven to 180C (160C fan-assisted, 350F)
2. In a large bowl, beat the margarine and sugar together until fluffy
3. Beat in the egg replacer
4. Stir in the flour and cinnamon
5. Peel and core the apples, chop into 1-2cm pieces and add to the mix
6. Stir in the soya milk, a little at a time until you get a mixture that is thick but drops of the spoon
7. Pour the mixture into the lined loaf tin
8. 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?

Print Recipe

5 from 1 vote

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!

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: cakes and bakes

Cuisine: British

Keyword: apple, cake, cinnamon, dairy free, egg free, gluten free

Servings: 8 slices

Calories: 342kcal

Author: Emily Leary

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

• Weighing scales
• Measuring spoons
• Large mixing bowl
• Electric whisk
• Metal spoon
• Baking paper
• Loaf tin
• Skewer

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. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

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