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All recipes are deliciously vegan.

Warm Apple Cake

kid friendly
cheap as chickpeas
2 spoon difficulty rating

50-60 minutes, including baking time


Warm Apple Cake

We're having a 70's revival! This apple cake is just a variation on the old school upside down pudding and all the nicer for it.

It's not only cooking apples that are suitable. Try any slightly tart apples that are in season, such as Cox's. And although this is already an economical recipe, it can be made even cheaper from fruit that is scrumped or from a glut!

It's nice served with custard/dairy-free cream/ice cream.... or all three?!


  • 300g/11oz self-raising flour (white OR half and half wholemeal/white SR)
  • 1 flax egg - made with 1 tbsp flax meal mixed with 3 tbsp warm water
  • 1½ tsp baking powder
  • 200g/7oz caster sugar
  • 1 tsp cinnamon (optional)
  • 85ml/3fl oz plain vegetable oil (just under 6 tbsp)
  • 1 tsp vanilla essence
  • 2 tsp cider or white wine vinegar
  • 300ml/11fl oz equal parts soya milk and water. If using rice milk, don’t water it down
  • 4 large eating apples, peeled, cored and sliced thinly – or the equivalent weight of ordinary eating apples, depending on what you have at home. Just reduce the sugar if using eating apples.



1. Pre-heat oven to 190°C/375°F/Gas Mark 5.

2. Prepare cake tin by oiling lightly – especially at the base.

3. Sieve dry ingredients into the mixing bowl: flour, sugar, baking powder, cinnamon if using.

4. Whisk all wet ingredients together in a jug: oil, soya milk/water, vanilla essence and vinegar. Pour liquid slowly into the flour mixture and stir in well. Stir in the flax egg now also.

5. Place the sliced apple at the bottom of the tin and cover with the batter. Place in the oven. 

6. Bake for about 35-40 minutes, until a toothpick or sharp knife comes out clean from the middle of the cake.

7. Let the cake cool a little then remove the spring form section of the tin – it can be served from the cake tin base.

8. Serve while still warm.

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