Apple Gingerbread Cake (vegan)
Make the most of apple season with this delicious vegan apple gingerbread cake! It is a sweet, soft, sticky, spicy and incredibly moreish ginger cake filled with chunks of juicy apples and crunchy pecans. It is so easy to make and is the perfect Autumn snack cake.
Servings 9 people
Equipment
- 20 cm/8 in square cake tin
Ingredients
- 2 medium-large apples (I use Granny Smith)
- 100 g (1 cup) pecans or walnuts
- 85 g (6 Tablespoons) vegan block butter melted
- 85 g (¼ cup) black treacle (or molasses)
- 85 g (¼ cup) golden syrup
- 85 g (6 ½ Tablespoons) light brown soft sugar
- 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ teaspoon bicarbonate of soda (baking soda)
- 230 g (2 cups minus 1 ½ Tablespoons) self-raising flour
Instructions
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Line a deep 20 cm (8 in) square cake tin with baking paper, making sure that you leave some overhanging on either side so that you can easily lift the cake out later.
- Peel, core and dice the apples. Roughly chop the pecans. Set aside.2 medium-large apples (I use Granny Smith), 100 g (1 cup) pecans or walnuts
- In a large bowl, whisk together the melted butter, treacle and golden syrup then whisk in the brown sugar and milk.85 g (6 Tablespoons) vegan block butter, 85 g (¼ cup) black treacle (or molasses), 85 g (¼ cup) golden syrup, 85 g (6 ½ Tablespoons) light brown soft sugar, 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
- Whisk in the ginger, cinnamon, nutmeg, salt and bicarbonate of soda then add the self-raising flour and gently stir with a balloon whisk until no dry lumps remain.2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ½ teaspoon bicarbonate of soda (baking soda), 230 g (2 cups minus 1 ½ Tablespoons) self-raising flour
- Gently fold in about ¾ of the chopped apples and pecans.
- Scrape the batter into the lined tin and spread it level. Dot over the remaining apples and press the pieces into the batter. Scatter over the rest of the pecans.
- Bake for about 40-45 minutes until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 20 minutes then use the overhanging baking paper to carefully lift it out of the tin onto a wire cooling rack. Leave to cool completely before slicing.
Notes
- See post above for tips, details, storage instructions and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Tablespoon and teaspoon measurements are for proper measuring spoons, NOT regular kitchen spoons. A Tablespoon is 15ml and a teaspoon is 5ml and they should be level, not heaped.