Ingredients
4 medium eating apples (I used Braeburns)
250g plain (all-purpose) flour (gluten free)
100g light brown soft sugar (if you have a sweeter tooth, add in another 50g of sugar)
2 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
60g ground almonds
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves (I didn’t have this at home so didn’t add this in)
¼ tsp ground nutmeg (I didn’t have this at home so didn’t add this in)
¼ tsp ground allspice (I didn’t have this at home so didn’t add this in)
¼ tsp salt
160ml unsweetened non-dairy milk (I use soy)
80g non-dairy yogurt (I use soy)
80ml coconut oil
1 Tbsp lemon juice
1 heaped Tbsp demarera sugar
Instructions
Preheat the oven to 180°C/gas mark 4. Grease a deep 20cm/8 inch round cake tin and line it with baking parchment.
Peel and core the apples and chop into 1-1.5cm dice. Set aside.
In a large bowl whisk together the flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.
Add the milk, yogurt, oil and lemon juice and whisk gently until no dry lumps remain. Add the apples and fold through.
Transfer the batter to the prepared tin and spread it level. Scatter the demarera sugar over the top and bake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store in an airtight container.