Oil Free Apple Cake
This yummy moist apple cake is oil and egg free, contains no refined sugar and is completely delicious!
This is an excellent cake for lunch boxes or with a cup of tea and a catch up with friends. It isn’t too sweet and contains wholegrains and walnuts to help keep us fuller for longer.
I love apples. One of the best things about them is the amount of different varieties there are. Some very sweet, some sharp, some collapse when cooked, some hold their shape. Red, green, russet…. They are also easily available to anyone and can be very cheap (or even free in the autumn). Apples are incredibly versatile too, juice them, bake them, grate them and add to breakfast oats, use them in salads or just eat them for a snack!
Apples are extremely rich in antioxidants that help to protect our cells from free radical damage. They are also a great source of fibre, vitamins A and C that support the immune system, vitamin K, for blood clotting, biotin (vitamin B7) which helps to break down fat, and iodine which promotes healthy thyroid function. Research shows that eating apples can help to lower cholesterol, may help to improve insulin sensitivity and can lower the risk of chronic diseases such as heart disease.
Oil Free Apple Cake is very simple to make, it keeps for around 5 days in the fridge or it freezes well for a couple of months. This cake is also yummy with other fruits. I have tried it very successfully with roasted rhubarb and with plums.
Oats are blitzed into a flour and walnuts are ground and mixed with the remaining dry ingredients.
The apples are diced and placed into the bottom of the lined tin. The wet and dry ingredients are combined seperately.
The wet ingredients are gently mixed into the dry to form a batter.
The batter is poured over the fruit and the tin is placed in the oven to bake.
Once baked, the cake is turned upside down so that the fruity layer is on top and any juices can run into the cake.
The Apple Cake is ready fto be sliced and devoured! Simple!
If you try my Oil Free Apple Cake recipe, please let us know here in the comments. You can also tag a picture in Instagram and give us a like on Facebook.
| Servings |
squares
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- 2-3 Sweet Apples Cored
- 1 tbsp Coconut Sugar
- 300 ml Plant Milk
- 2 tsp Vanilla Extract
- 2 tsp Apple Cider Vinegar or Lemon Juice
- 110 g Oats
- 70 g Walnuts
- 140 g Wholemeal or Spelt Flour
- 150 g Coconut Sugar
- 45 g Tapioca Flour
- 2 tsp Baking Powder
- 1/4 tsp Mixed Spice
- pinch Salt
Ingredients
Wet Ingredients
Dry Ingredients
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- Preheat the oven to 180c (160c fan). Line a 20cm square cake tin with baking parchment.
- Chop your apples into 1cm dice and place in the bottom of your lined tin. Sprinkle over 1tbsp coconut sugar.
- Add the vinegar or lemon juice to the plant milk and allow it to sit for 5 minutes. The milk will become slightly lumpy. This is fine!
- Blitz the oats to a flour in a blender or food processor and transfer them to a mixing bowl.
- Quickly blitz the walnuts so that they are very finely chopped (or chop them by hand), and transfer to the mixing bowl.
- Add the remaining dry ingredients to the bowl.
- Add the milk mixture and vanilla extract to the dry ingredients and mix gently.
- Pour the batter carefully over the apples, making sure the apples are covered.
- Bake in the centre of the oven for 35-40 minutes until a skewer inserted comes out clean.
- Once baked, place a cooling rack over the top of the cake tin and turn the whole thing upside down to turn the cake out. Peel the baking parchment from the top of the cake to reveal the apple layer.
- Allow to cool before slicing.