One of the loveliest things about this time of year is scrumping for apples and picking blackberries by the bucket load. You can then turn the efforts of your foraging into delicious food to warm the soul, such as this Vegan Apple & Blackberry Cake.
If you are one of our regular readers, you might notice the similarity between this cake and our popular Rhubarb Cake. That's because, well, it's the same recipe, but with the addition of some cinnamon & a more autumnal topping. Because if the formula works, why would you mess with it?!
The main ingredients for this scrumptious apple and blackberry cake are:
Apple - well, you may have guessed this. Only one is required! Any type will do - it's always best to use what's available, and it's a great way to reduce waste.
Blackberries - a single apple & a handful of berries is all that's needed, which if you have small children helping you pick the berries, might be very welcome! We all know how easy it is to accidentally eat the blackberries before they get back home!
*slightly bossy side note about foraging:
Only take what you need! Be sure to forage well away from the road or farmland that might have had pesticides sprayed on it. And go for berries above knee height, especially in places where there are lots of dogs being walked!!!
Aquafaba - This apple and blackberry cake is made with Aquafaba. Which is the juice from a tin of chickpeas! WHAOA! I hear you say. Don't worry, all you need to do is drain a tin of chickpeas, save the liquid and use that! It makes a brilliant egg-white alternative in cake recipes, making a soft, fluffy sponge (it also whips up to form peaks and you can make meringue from it too!! Wow!) Even better, if you eat some chickpeas, but aren't yet ready to make cake, it freezes well. One standard ice cube of aquafaba is about one tablespoon (which handily equals roughly one egg white!). We have loads more on vegan egg replacements you can read.
Cinnamon - the essential spice to go with apples. This gives a lovely fragrant taste to your batter and gives more contrast to the flavours. Go for Ceylon Cinnamon (affiliate link) if you can, which is healthier (it has less risk of toxicity than other cinnamon types).
The best thing about this apple and blackberry cake, is that it doesn't require much effort. The basis for this simple vegan cake couldn't be easier.
👩🏽🍳 Mix up all the main ingredients (except the fruit) in one bowl.
👩🏽🍳 Top with the apples and blackberries - or other fruit of your choice.
👩🏽🍳 Pop in the oven for half an hour. This is the cake tin (affiliate link) we use for all our single layer cakes.
Here's a step by step process of how to make the cake:
This lovely apple and blackberry cake, with its cinnamon-scented batter and Autumnal fruit topping is perfect to serve for afternoon tea, or splodge some vegan ice cream or custard on it. We have the perfect easy vegan ice cream you can make from frozen bananas. It's best eaten fresh from the oven, or on the same day, but as it's so easy to make, it's perfect to whip up for guests or simply because you feel like cake.
This cake is super versatile, so here are some ideas of other Autumn or Winter toppings you could add instead of blackberry & apple.
- pears with cinnamon & cloves (affiliate link) in the batter
- tinned peaches (affiliate link) or apricots (get the feeling of summer!)
- plums with vanilla in the batter
- any kind of berry - autumn raspberries are very nice!
If you haven't gobbled this delicious cake up, then yes, it freezes well.
You can use any fruit you like, such as raspberries. See our section above on toppings!
If you like the sound of this apple and blackberry cake, you might like to try some of our other cake recipes too!
If you loved this vegan apple and blackberry cake as much as we do, please share the recipe with your friends, and rate and comment below.
Vegan Apple & Blackberry Cake
- 85 g granulated sugar
- 55 ml sunflower oil (or other neutral oil)
- 55 ml aquafaba (aquafaba is the juice from a tin of chickpeas. See note in main blog post. )
- 1 teaspoon cinnamon
- 35 ml oat mylk (or other non dairy milk)
- 10 ml vanilla extract
- 150 g plain flour
- 4 g baking powder
- 50 g blackberries
- 1 apple (cored and finely sliced)
- 1 tablespoon lemon juice
- Preheat your oven to 180°C / 350°F / Gas Mark 5
- Grease & line a 20cm / 8" cake tin.
- In a bowl, whisk together the aquafaba, sugar, oil, oat mylk, cinnamon and vanilla until frothy and the sugar is dissolved.
- Sift in the flour & baking powder and gently fold until fully combined.
- Pour the batter into the prepared cake tin.
- Core and slice the apple, and toss it in the lemon juice to prevent it going brown.
- Arrange the apple and the berries on top of the cake in a pretty pattern.
- Put the cake the oven & bake for around 30 minutes, or until a skewer comes out clean when you poke it.
- Serve warm or cold.