This is a delicious cake to slice and have with a cuppa. The mid morning break for the apple pressing team was lovely. The apple sauce is the binding agent and it works to a T.
Ingredients (a loaf tin 10 x 25 cm, 10-12 slices)
- 150 g applesauce (cook down 3 or so Bramley apples with just enough water and then puree. No need to add sugar to the puree.Weigh out your 150g when cool. You could make a few batches of 150g to freeze)
- 130 ml soy milk
- 100 ml vegetable oil
- 180 g sugar
- 300 g flour
- 1tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 2tsp vanilla extract
- 1 pinch of salt
- vegetable oil to grease the baking pan
- flour for dusting the loaf tin
Method
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Heat the oven to 180°C
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Grease the loaf pan with vegetable oil and dust with flour, tapping off the excess flour.
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Mix flour, sugar, cinnamon, baking powder, baking soda and salt.
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Mix applesauce, soy milk, vegetable oil and vanilla.
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Add the liquid applesauce mixture to the dry flour mixture and mix just briefly to form a thick dough.
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Pour the dough into the loaf pan and sprinkle a little cinnamon mixed with demerara sugar on top.
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Bake for about 50 minutes until firm to a little pat on the top.
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Let the applesauce cake cool for a few minutes in the loaf pan on a cooling rack, then turn it upside down to release out and let it cool down completely right way up on the cake rack. Slice and enjoy