No one in our household is Vegan, but we do follow Lent before Easter and Christmas, so egg-free and dairy-free recipes come in handy. I often bake this Vegan Chocolate Cake, but sometimes it’s nice to mix it up a bit. Apple and Cinnamon is a classic combination, although you could leave the cinnamon out if you’re not a fan. This recipe is based on this one from Cake Duchess, but I’ve changed it a fair bit to suit what I had on hand.

Vegan Apple Cake

Juice of one lemon
2 large apples
1/2 cup sunflower oil (or canola/vegetable oil)
1 cup almond milk (or rice/soy milk)
2 tsp vanilla extract
225g (1 1/2 cups) plain (all-purpose) flour
100g (2/3 cup) wholemeal (whole wheat) flour
3 tsp baking powder
2 tsp ground cinnamon
220g (1 cup) white sugar

Preheat the oven to 175°C (350°F). Butter and flour a Bundt tin or brush with Pan Coat.

Juice the lemon and put the juice into a bowl. Peel and core the apples then cut into small chunks. Stir the chunks through the lemon juice.

In a jug, stir together the oil, almond milk and vanilla.

In a large bowl, sift together the flours, baking powder and cinnamon. Stir in the white sugar and make sure it’s all evenly combined. Make a well in the centre of the flour mix and pour in the oil mixture. Fold together and then fold through the apples and lemon juice.

Pour the mixture into the tin and bake for about 45 – 50 mins or until a skewer inserted into the cake comes out clean.

Remove from oven and allow to cool in the tin for 5 minutes before turning out onto a rack to cool completely. This cake is best eaten on the day it’s made.