I love a good winter cake served with peppermint tea. This one is full of taste and healthy to boot. You aren’t going to believe this, but my newfound discovery is the egg-replacer. It might be hard to believe, but the best I have found is called aquafaba, the liquid from a can of chick peas! It is full of protein and is the magic ace to getting vegan cakes to rise. Go on, get creative and have a go. Your cake won’t taste like chick peas, I promise!
2 apples – chopped well
200 ml packed brown sugar or other sweetener (agave, maple syrup both work well in slightly smaller amount or to taste)
210 grams vegan butter (naturli is a particularly good one)
350-400ml high quality self-rising flour
1 tsp baking soda
3 Tbsp aquaflava
Smash up banana and either in a bowl or in food processor add aquaflava, vegan butter sugar and cinnamon.
Chop up two apples, squeeze whole lemon onto the apple chunks and add to banana mixture.
In second bowl, mix flour, salt and baking soda.
Add banana mixture to four mixture, mix well.
Tip into muffin, loaf or cake tin and bake on 190 for approx 20 minutes (less of in muffin tin). It’s a good idea to oil the tin first.
Get creative! Adding chocolate chips, raisins or walnuts would probably be tasty.