The apple sauce takes the place of eggs in this moreish vegan cake. If you don’t fancy the icing, the cake is also delicious enjoyed just as it is, with a fresh cup of tea.
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Yields:
10 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 30 mins
Cal/Serv:
417
Ingredients
For the cake
200g
vegan baking block or plant butter alternative, softened, we used Stork, plus extra to greaseÂ
125g
dark brown soft sugar
150g
chunky Bramley apple sauce, we used M&S
1Tbsp.
vanilla bean paste
100ml
vegan cream alternative, we used Oatly Â
350g
self-raising flour
1tsp.
baking powder
For the toffee sauce
25g
vegan baking block or plant butter alternative
100g
dark brown soft sugar
75ml
vegan cream alternativeÂ
Flaked sea salt
Directions
Step 1Preheat oven to 180ºC (160ºC fan) mark 4 and grease and line a 900g loaf tin with baking parchment.
Step 2For the cake, in a large bowl using a handheld electric whisk, beat the baking block/butter alternative and sugar until pale and fluffy. Beat in the apple sauce, vanilla and cream alternative until combined. Add the flour and baking powder and fold in using a spatula or large metal spoon (the mixture will be thick).Â
Step 3Scrape into the prepared tin and smooth to level. Bake for 1hr-1hr 5min, or until risen slightly and a skewer inserted into the centre comes out clean (the cake will be flat). Leave to cool completely in the tin.
Step 4Meanwhile, make the toffee sauce. In a medium pan, gently heat the baking block/butter alternative, sugar and cream alternative, stirring, until melted and combined. Increase the heat to medium-high and bubble for 3-4min, swirling the pan rather than stirring, until thick and gloopy. Remove from heat and stir in a pinch of flaked sea salt (or to taste). Set aside to cool completely (it will thicken as it cools).
Step 5Transfer the cooled cake to a board or serving plate and spread the cooled toffee sauce over the top. Serve in slices.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time. Â
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
