Vegan apple cake

• dairy-free spread↗150g g

  melted, plus extra for the tin

• oat milk↗300ml ml
• lemon juice↗1 tbsp tbsp
• self-raising flour↗350g g

  plus 1 tbsp to coat the apples

• caster sugar↗100g g
• light brown soft sugar↗100g g
• baking powder↗1 tsp tsp
• almond extract↗1 tsp tsp
• Granny Smith apples↗300g g

  peeled, cored and chopped into 2cm cubes

• almonds↗2 tbsp flaked tbsp

  flaked

Step-by-step instructions

1. 1

   Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.

2. 2

   Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.

3. 3

   Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.