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Vegan Apple Sauce Cake

Moist, delicious and super easy vegan apple sauce cake.
Course Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 346kcal

Equipment

  • Loaf tin
  • Baking paper
  • Measuring scales or cups
  • Blender, handheld mixer or food processor
  • Whisk or electric mixer (optional - for the icing)

Ingredients

FOR THE CAKE

  • 275 g apple sauce pureed with a hand mixer/blender
  • 95 ml unsweetened almond milk or other unsweetened, unflavoured plant milk
  • tsp lemon zest
  • 75 ml olive oil
  • 1 tsp vanilla extract
  • 20 g caster sugar
  • 225 g self-raising flour
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • ¼ tsp salt

FOR THE ICING

  • 70 g dairy-free butter
  • 140 g icing sugar
  • ¼ tsp vanilla extract
  • ½ tsp lemon zest

OPTIONAL TOPPINGS

  • 3 tbsp flaked almonds
  • 1 tsp lemon peel optional

Instructions

FOR THE CAKE

  • Pre-heat oven to 180°C (375°F) grease your loaf tin and line it with a sheet of baking paper
  • In a large bowl scoop in your apple sauce and puree with a handheld mixer or in a blender.
  • Add the plant milk, lemon zest, oil, vanilla and sugar to the apple puree and stir well.
  • If you're are using a standing blender you can add these ingredients to the blender and blend again until smooth.
  • In a separate bowl, sift together flour, baking soda, cinnamon, and salt.
  • Add the flour mixture to the apple mixture and stir until just combined.
  • Pour the mixture into your lined loaf tin and smooth out the top. If you are not adding icing later sprinkle on your flaked almonds now (before baking). If you are adding icing leave them for later.
  • Bake for 50-55 minutes at 180°C / 356°F minutes until a wooden/metal skewer inserted in the middle comes out clean.
  • Remove from oven and cool in loaf tin for at least 10 minutes.
  • Then transfer to a cooling rack to cool completely before adding icing.

FOR THE ICING

  • Whilst your cake is baking, toast your almonds.
  • To make the icing combine dairy-free butter, icing sugar, and vanilla and whisk on high speed until fluffy.
  • Use a spoon to spoon the icing on top of the (cooled) cake. Then use a knife to spread it evenly across the top of your cake.
  • Top off with more flaked almonds and lemon peel if desired.

Notes

  • I used a loaf tin measuring 21 cm (8,3 inch) long and 13 cm (5,1 inch) wide.
  • Don't forget to puree the apple sauce before adding to your mixture.
  • Do not overmix the batter as this will make your cake dense, almost bread-like.
  • Once your mixture is in the loaf tin, bake it immediately. Leaving it out for too long before making might make the baking soda react too quickly.

Nutrition

Calories: 346kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 54mg | Fiber: 2g | Sugar: 16g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg