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Apple and blackberry cake on a plate with two other plates.
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Vegan Apple & Blackberry Cake

Make the most of Autumn with this cake that is perfect for afternoon teas or even as dessert!
Prep Time15 mins
Cook Time20 mins
Course: Afternoon Tea, Dessert
Cuisine: cake, Vegan
Keyword: apple and blackberry cake, apple cake, cake, cake with aquafaba, vegan cake
Servings: 8
Calories: 192kcal
Author: Louise-Claire Cayzer

Ingredients

  • 85 g granulated sugar (about ⅔ 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 ½ cup
  • 1 apple cored and finely sliced
  • 1 tbsp lemon juice

Instructions

  • 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.

Nutrition

Calories: 192kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 55mg | Fiber: 2g | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg