November 26th, 2009 | 
Author: A friend of mine Leah, gave me this recipe. I veganised it simply by using my vegan margarine and soya milk. It’s such a simple cake to make and you can knock it together so quickly. It’s also great as you make it with your hands all in one bowl so there is very little washing up at the end. Small mercies and all that.
I usually gently pat the mixture into a rectangular tin, but other times I have just dolloped it onto a big baking tray and that was fine too. It doesn’t keep that well, best eaten within a few days, but then again that shouldn’t be too much of a hardship, as it really is quite delicious.
I tend to use two medium Bramley cooking apples, but I guess you could use any apples you like. You could also add more or less apples I imagine. There’s really not much to go wrong, you might just have to adjust your cooking time though.
Do have a go at this cake though; once you’ve made it, you’ll be suprised how easy it is to knock up at a last minute. If you have all the ingredients you can go from Yummy to Tummy in about 50 mins I’d say…and only one bowl to wash up. Bargain.
Ingredients
- 9oz self raising flour
- 4oz vegan margarine
- 3oz caster sugar (plus an extra 2tbs for sprinkling)
- milk to bind (approx 5tbs)
- 2 cooking apple, peeled, cored and chopped finely (I use Bramleys, but I guess you could use anything you have to hand)
Instructions
- Rub marge and flour together to resemble fine breadcrumbs. Use tips of fingers.
- Add sugar. Give a little stir with hands. You should have a fine crumble type mixture.
- Add the apples and mix in.
- Add the milk. The amount will vary, but add it slowly as you cannot take it away.
- Keep mixing by hand until you get a big doughy mixture that you can pick up and pat into a baking tray. Should be moist but not wet. It will stick to your hands, this is O.K.
- Pat down in a tray until the mixture is about 3cm thick. Sprinkle 2tbs of caster sugar over the mixture. Put in the oven at 180 for approx 35mins or until a skewer comes out clean.
Results
Yummy
Would I bake again?
Sure do. It's a favourite with my husband.
Posted in
Have to say, as George’s non-vegan other half, I am loving the dorset apple cake. It’s lovely on it’s own or with a cup of coffee, and with custard or ice cream it’s a real winner.
Not sure what makes it Dorset-specific. I went to university in Bournemouth, so I think that qualifies me to eat loads!
[...] recipe comes from this blog. We just adjusted the quantities used. I’m giving it you step by step just to show what we [...]
I assume the milk is soya or rice as well as soy ice cream and custard…
I stumbled across this as I was looking for an apple cake recipe without eggs, it also worked with butter and cows milk. I also added cream of tartar. My oven took noticeably longer but I put it in a cake tin so ended being deeper.