A lovely moist fruity cake, close to my heart. The sort of cake my grandmother used to make…and with origins not so very far from where I live… the apple orchards of England.
For a vegan version… I just replaced the eggs with ground soaked chia seeds + a little extra baking powder/soda …and I also added cinnamon and nutmeg (not sure I can cook anything without spices 🙂 ) …plus a few raisins.
I think I just need cake in the light of this chilly UK spring… that’s my excuse anyway… ……hailstones clattering at my window as I write…
It’s delicious served warm, and equally good cold, possibly with a cup of cinnamon tea? It’s great for me, as I need to get to the allotment, finish building the polytunnnel as soon as… and get planting… and that’s the sort of activity that requires cake! So I need cake for all manner of reasons…. there are a few more…I forget… hey ho…
…so here’s how it goes…
DORSET APPLE CAKE
Should be 10-12 servings….?
- approx. 400 – 450gms. dessert apples e.g. coxes (you can use cooking apples … but will need to add more sugar)
- juice of 1 lemon
- 225gms. vegan spread, suitable for baking
- 180gms. sugar – I used light muscovado
- 2 rounded tbs. chia seeds
- 50ml. cold water
- 250 gms. self-raising flour
- 3 tsps. baking powder
- 2 tsps. powdered cinnamon
- 1/2 tsp. grated nutmeg
- small pinch of salt
- 100ml. non-dairy milk – I used oat milk
- 100gms. raisins
- 2-3 tsbs. demerara sugar
- oil and flour to coat tin
- Grind chia seeds finely, and place in a bowl with 100ml. of cold water.
- Soak the ground chia seeds for 10-15 mins.
- Peel and core the apples.
- Quarter the apples, and cut them into medium-sized chunks (see photos) about 1-1.5cm. square (they can be uneven shapes).
- Place them in a bowl with the juice of 1 lemon. Combine to make sure the apple chunks are coated in lemon juice. Set aside.
- Pre-heat oven to Gas Mk. 5-6 / 190/200C
- Reserve 50gms. flour, and mix with 100gms. raisins to coat the raisins in flour. This will help to stop them all sinking to the bottom of the cake.
- Combine the remaining 200gms. of flour with the baking powder, a pinch of salt, the cinnamon and the ground nutmeg.
- Place the vegan spread and the muscovado sugar in a large mixing bowl.
- Using an electric mixer (although my grandmother used to do it with a wooden spoon!), cream the vegan spread with the sugar.
- Whisk for 5-8 mins. until smooth, light and creamy.
- Next, whisk in the soaked chia seeds thoroughly.
- Add 100 ml. non-dairy milk. Stir in to combine.
- Bit by bit, fold 200gms. of sifted flour (with spices and baking powder) into the creamed sugar mix.
- Add flour-coated raisins. Stir in.
- Add apple chunks and lemon juice marinade.
- Combine gently and thoroughly.
- Using a cake tin approx. 20cm. in diameter and preferably with a spring-form base:
- Coat the inside of the tin (base and sides) lightly with vegan spread or oil, and then lightly dust with flour.
- Transfer the cake mix to the tin, and smooth the top with a knife.
- Sprinkle the top with 2-3 tbs. demerara sugar.
- Place in a pre-heated oven and cook for approx. 60 mins. until a slim knife or skewer placed vertically into the middle of the cake comes out clean.
- Cook’s notes: The cooking time of this cake will vary according to your oven.
- Test the cake (with a skewer or slim knife) after about 40 mins. and also cover it with silver foil part way through cooking if it goes too dark. Try to avoid opening the oven for the first 40 mins. or so.
- When the cake is cooked, remove from the oven, and allow to cool in the tin for 15 mins., and then remove the cake from the tin, and cool on a cooling rack.
Serve warm with vegan cream…. or even vegan vanilla ice-cream… it just has to be done… …you know it makes sense 🙂
have another slice