"This is such a delicious cake, eaten on its own, enjoyed with a cup of tea,
or as a pudding with vanilla ice cream or vanilla whipped cream"
Dorset Apple Cake
5
- ★★
- ★★
- ★★
- ★★
- ★★
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- Recipe Card
Prep time: 30mins
Cook time: 45mins
Serves or Makes: 8
Recipe Card
ingredients
- 225 gram Bramley or Granny Smith apples, peeled cored and diced
ingredients
Dry Ingredients
- 150 gram ground almonds
- 160 gram self-raising flour, sifted
- 70 gram coconut su, plus 1 tbsp for topping
- 1 teaspoon baking powder, sifted
- 2 teaspoon ground cinnamon
- Pinch of Himalayan salt
- 100 gram sultanas
ingredients
Wet Ingredients
- 240 milliliter almond milk
- 120 milliliter sunflower oil
- 1 tbsp apple cider vinegar
Method
Step 1
Preheat the oven to 180°c.
Step 2
Lightly grease a 20cm round cake tin with sunflower oil and line the base with parchment paper.
Step 3
Place all the dry ingredients except the sultanas into a large mixing bowl and stir them together until there are no lumps. Add the sultanas and diced apples to the bowl, stirring well to coat them in the dry ingredients.
Step 4
In a separate bowl, mix the wet ingredients together until well combined. Add the wet ingredients to the dry ingredients and stir until everything is well incorporated.
Step 5
Pour the batter into your prepared tin and gently level it out. Sprinkle over the tablespoon of coconut sugar and bake the cake in the preheated oven on a baking tray for 45 minutes, or until the cake is golden and a toothpick inserted into the middle comes out clean.
Step 6
Leave in the tin for 10 minutes to cool and then carefully turn the cake out and leave to cool completely on a wire rack.