Vegan Devon Apple Cake with Cinnamon and Raisins

Vegan Devon Apple Cake, Katie Heath KALANCHOEVegan Devon Apple Cake, Katie Heath KALANCHOEVegan Devon Apple Cake, Katie Heath KALANCHOE

Devon Apple Cake is one of my favourites, and now we are Devon locals, it made sense to make it again! Packed with flavour, this crumbly cinnamon, apple and raisin cake is perfect to whip up if you have friends coming over. It’s also a great healthy alternative for an afternoon sweet treat and it’s absolutely delicious. Plus, this version is totally vegan. I adapted this recipe from the Banana Breakfast Loaf recipe in the Leon Fast Vegan book.

Ingredients for the batter:

1 Tablespoon ground Flax seeds or Chia Seeds
2 Tablespoons water
1 tablespoon cinnamon
250g self raising flour
1 teaspoon baking powder
110ml unsweetened plant milk
1 teaspoon vanilla extract
2 tablespoons agave nectar, maple syrup or golden syrup
1 tablespoon mixed spice (cinnamon, nutmeg)
45g soft brown sugar
1 1/2 teaspoons apple cider vinegar
50ml coconut oil (melted after weighing

Ingredients for the apples:

500g Bramley Apples
50g raisins
1 tablespoon cinnamon
50g vegan butter

Method:

  1. Preheat the oven to 180°C/350°F/ gas mark 4. Grease your loaf tin.
  2. In a large bowl, mix together the ground flax/chia seeds with the water and set aside to soak.
  3. In a measuring jug, whisk together the milk and apple cider vinegar and set aside until they curdle.
  4. Peel your apple and chop into small 1cm cubed pieces.
  5. Using the ‘ingredients for the apples’ – Melt the butter in a pan over a medium heat and add the apples, cinnamon and raisins, stirring to coat every piece with cinnamon. Take off the heat, once the apples are soft and leave to cool.
  6. Stir the vanilla, syrup and sugar and the milk and cider vinegar mixture into the flax/chia seeds, then add the coconut oil.
  7. Sieve together the flour, cinnamon, mixed spice and baking powder into the wet mixture and fold in using a metal spoon. When the mixture is almost mixed, add the apple mixture until all ingredients are combined.
  8. Pour into your loaf tin and place in the middle of the oven for 45-50 minutes until the load has risen to about twice its original height and the top is golden to the touch. If you stick a knife or skewer in to check the centre, don’t worry if it doesn’t come out completely clean as the apple will still be quite wet.
  9. Leave the loaf to cool for at least 25 minutes before you cut into it (to stop the steam escaping and the cake drying)

Serve the Devon Apple Cake warm or cool and store at room temperature. Enjoy!

Vegan Devon Apple Cake, Katie Heath KALANCHOEVegan Devon Apple Cake, Katie Heath KALANCHOEVegan Devon Apple Cake, Katie Heath KALANCHOEVegan Devon Apple Cake, Katie Heath KALANCHOEVegan Devon Apple Cake, Katie Heath KALANCHOEVegan Devon Apple Cake, Katie Heath KALANCHOE

Share: