Apple And Orange Vegan Loaf Cake Food

APPLE AND ORANGE VEGAN LOAF CAKE

Steps:

• Preheat the oven at 200 degrees Celsius (400 degrees Fahrenheit).
• Peel the apple. Cut half of it into small pieces and half into thin slices. Set aside.
• In a large mixing bowl, sift the flour, baking powder, salt and sugar together. Then add the coconut flakes and the orange zest. Mix well.
• In a measuring jug, squeeze the orange to extract the juice. If the juice from one orange doesn't quite make it to 140 ml, make up the amount with some extra non-dairy milk. Add in the non-dairy milk, vanilla extract and oil. Mix well.
• Make a well in the centre of the flour mixture, then pour in the wet ingredients. Add in the chopped apple pieces and the raisins. Fold and mix gently until a thick batter is obtained. The batter will look quite dry, don't be tempted to add more liquid as the apples will release some moisture into the batter when baked.
• Pour the batter into a loaf pan lined with parchment paper. Spread it evenly into the pan. Then place the apple slices on top by gently pushing them in to line them in a row.
• Sprinkle with some sugar and cinnamon.
• The baking time will depend on your oven. In my oven, it requires a total of 35 minutes. For best results, bake for 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit) then lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and continue to bake for another 15 minutes. Remove from the oven and test with a toothpick or bamboo skewer. If it comes out clean, the cake is done. Due to the apples in this cake, the skewer may not be super clean but may have some lightly moist cake crumbs/bits on it. This is fine as long as it is not still a thick sticky batter-like consistency.
• Allow the cake to completely cool in the pan before removing and slicing it.

VEGAN APPLE CAKE

Steps:

• Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.
• Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.
• Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.

EASY VEGAN APPLE LOAF CAKE

Steps:

• Preheat the oven to 180c/160c fan/350f/gas mark 4.
• Line a 2 lb (900g) loaf tin.
• Measure the milk into a jug and add the lemon juice and set aside.
• Add the apple sauce, vanilla extract and oil to the milk and mix.
• Add the dry ingredients (flour, sugar, baking powder, cinnamon and salt) into a large mixing bowl.
• Add the grated apple to the dry ingredients and mix in.
• Pour the wet ingredients into the dry ingredients and fold in until just combined. DO NOT OVERMIX!
• Pour the cake batter into the loaf tin and bake for an hour to an hour 10 minutes.
• Check it near the hour mark with a toothpick or skewer in the centre of the cake, if there is no batter on it it's done. If it does, pop it back in for a few minutes.
• Leave to cool in the tin for 10 minutes, then remove from the tin and continue cooling on a baking rack until cool.
• If you are adding an icing drizzle, add it once the cake is completely cool.
• To make the icing add the ingredients to a small bowl and mix. You can thicken it with a little more icing sugar if you think it needs it.
• Enjoy!

VEGAN GINGER LOAF CAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
• Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
• Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.