Vegan Apple and Blackberry Cake
Make the most of Autumn fruits with this vegan apple and blackberry cake. Perfect for afternoon teas or a simple dessert.
Servings: 8
Calories: 192kcal
Ingredients
- 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 milk 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
Instructions
- 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 milk, cinnamon and vanilla until frothy and the sugar is dissolved.85 g granulated sugar, 55 ml sunflower oil (or other neutral oil) , 55 ml aquafaba, 1 teaspoon cinnamon, 35 ml oat milk , 10 ml vanilla extract
- Sift in the flour & baking powder and gently fold until fully combined.150 g plain flour, 4 g baking powder
- 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.50 g blackberries, 1 apple, 1 tablespoon lemon juice
- 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