Vegan Spiced Apple and Sultana Cake with Caramelised Top
Moist spiced and apple and sultana cake, with a top of caramelised brown sugar. The apples, sultanas and spices are a brilliant combination of flavours, and the sweet sticky caramelised top is a delicious, fun addition
Servings: 12
Ingredients
- 3 linseed "eggs" (1 "egg" = 1 tbsp ground linseed mixed with 3 tbsp water) known as Flaxseed Egg or Flegg
- 175 ml sunflower oil
- 3 tsp mixed spice
- 2 tsp cinnamon
- 1 tsp salt
- 120 g raw brown sugar
- 2 tbsp raw brown sugar for the caramelised top
- 300 g wholemeal self-raising flour plus extra for coating apples and sultanas
- 3 tsp baking powder
- 200 ml water
- 350 g apples, chopped and cored
- 80 g sultanas
Instructions
- Pre heat oven to 180 C. Grease and line a round cake tin of your choice.
- Mix the flaxseed egg and oil together in a large mixing bowl.
- Add the mixed spice, cinnamon, sugar and salt to the bowl. Mix well.
- Sift in flour and baking powder. Not all the flour will go through the sieve if using wholemeal. Just pour the bits in to the bowl that don’t go through. Mix well.
- Add the water to make a batter. If it is too dry, add more water.
- Put aside around ¼ of the batter (this will go on the cake as a top layer).
- Put the chopped apples and sultanas in a separate bowl. Sprinkle some of the self-raising flour over them and mix in. This will help to stop them sinking in the cake.
- Mix the apples and sultanas in with the batter.
- Pour the batter into the tin. Spread the batter that was put aside over the top.
- Sprinkle the 2 tbsp brown sugar over the top of the cake.
- Bake for 35-45 minutes or until you get a clean skewer when you pierce the cake all the way through.