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.