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.
The basis for this simple vegan cake couldn’t be easier, it all comes together in one bowl, then simply gets topped with the apples and blackberries- or other fruit of your choice, and popped in the oven for half an hour.
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 best thing about this cake, is that it doesn’t require much effort. Or even much fruit- A single apple & a handful of berries is all that is 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:
When 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!!!
This lovely cake, with its cinnamon-scented batter and Autumnal topping of blackberries and apple is perfect to serve for afternoon tea, or splodge some vegan ice cream or custard on it & it makes a lovely dessert. 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.
Other yummy topping ideas;
This cake is super versatile, so here are some ideas of other Autumn or Winter toppings you could add instead of the blackberry & apple.
- pears with cinnamon & cloves in the batter
- tinned peaches or apricots (get the feeling of summer!)
- Plums with vanilla in the batter
- Any kind of berry, autumn raspberries are very nice!
NB: This 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 icecube of aquafaba is about one Tbsp. (which handily equals roughly one egg white!)
If you like the sound of this cake, you might like to try some of our other cake recipes too!
Make the most of Autumn with this cake that is perfect for afternoon teas or even as dessert!
- 85 g granulated sugar (about 2/3 Cup)
- 55 ml sunflower oil (or other neutral oil) (3 Tbsp )
- 55 ml aquafaba (3 Tbsp ) - aquafaba is the juice from a tin of chickpease .See note in main blog post.
- 1 tsp cinnamon
- 35 ml oat mylk (or other non dairy milk) (2 Tbsp)
- 10 ml vanilla extract (1 tsp)
- 150 g plain flour (1 cup + 2 Tablespoon)
- 4 g Baking Powder (1 teaspoon)
- 50 g blackberries About 1/2 cup
- 1 apple cored and finely sliced
- 1 tbsp lemon juice
Preheat your oven to 180c/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.