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
Heat the oven to 180°C
Grease the loaf pan with vegetable oil and dust with flour, tapping off the excess flour.
Mix flour, sugar, cinnamon, baking powder, baking soda and salt.
Mix applesauce, soy milk, vegetable oil and vanilla.
Add the liquid applesauce mixture to the dry flour mixture and mix just briefly to form a thick dough.
Pour the dough into the loaf pan and sprinkle a little cinnamon mixed with demerara sugar on top.
Bake for about 50 minutes until firm to a little pat on the top.
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