Toffee apple loaf cake recipe

The apple sauce takes the place of eggs in this moreish vegan cake. If you don’t fancy the icing, the cake is also delicious enjoyed just as it is, with a fresh cup of tea.

If you’re a fan of this loaf cake recipe, then we have lots for you to try.

Yields: 10 servings

Prep Time: 25 mins

Process Time: 1 hour 5 mins

Total Time: 1 hour 30 mins

Calories per Serving: 417

Ingredients

For the cake

• 200 g

  vegan baking block or plant butter alternative, softened, we used Stork, plus extra to grease

• 125 g

  dark brown soft sugar

• 150 g

  chunky Bramley apple sauce, we used M&S

• 1 tbsp.

  vanilla bean paste

• 100 mL

  vegan cream alternative, we used Oatly

• 350 g

  self-raising flour

• 1 tsp.

  baking powder

For the toffee sauce

• 25 g

  vegan baking block or plant butter alternative

• 100 g

  dark brown soft sugar

• 75 mL

  vegan cream alternative

Flaked sea salt

Directions

1. Preheat oven to 180ºC (160ºC fan) mark 4 and grease and line a 900g loaf tin with baking parchment.
2. For the cake, in a large bowl using a handheld electric whisk, beat the baking block/butter alternative and sugar until pale and fluffy. Beat in the apple sauce, vanilla and cream alternative until combined. Add the flour and baking powder and fold in using a spatula or large metal spoon (the mixture will be thick).
3. Scrape into the prepared tin and smooth to level. Bake for 1hr-1hr 5min, or until risen slightly and a skewer inserted into the centre comes out clean (the cake will be flat). Leave to cool completely in the tin.
4. Meanwhile, make the toffee sauce. In a medium pan, gently heat the baking block/butter alternative, sugar and cream alternative, stirring, until melted and combined. Increase the heat to medium-high and bubble for 3-4min, swirling the pan rather than stirring, until thick and gloopy. Remove from heat and stir in a pinch of flaked sea salt (or to taste). Set aside to cool completely (it will thicken as it cools).
5. Transfer the cooled cake to a board or serving plate and spread the cooled toffee sauce over the top. Serve in slices.

Per serving:

• Calories: 417
• Protein: 4g
• Total fat: 21g
• Saturates: 11g
• Carbs: 52g
• Total sugars: 25g
• Fibre: 2g