Easy vegan apple loaf which has an amazing crumb and melts in your mouth! It can be made gluten-free, refined sugar free and nut free.
Even though Spring is well underway in Australia, all I feel like is soup, cozy baked goods and big fluffy blankets. It must be because I live in one of the coldest parts of Australia!
I was dreaming about my apple crumble tea cake and having it with a generous cup of tea. However, I also wondered if I could make it into a more presentable loaf which I could bring to family/friends’ places for sharing. This easy vegan apple loaf is just that! I increased the ingredients of my apple crumble tea cake by 150% to make this loaf. Rather than asking you to pull out your calculator, I included the adapted recipe below!
The loaf is perfect by itself. However, you can top it with coconut yoghurt, vegan buttercream or your choice of frosting. For added pizazz, feel free to serve it with your favourite dessert sauce, such as caramel!
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Easy vegan apple loaf
Ingredients
Dry ingredients
- 2 1/4 cup (225g) blanched almond meal
- 1 1/2 cup (240g) white rice flour, or all-purpose flour
- 1 1/2 cup (150g) organic cane sugar, or coconut sugar
- 3 tsp baking powder
- 1 1/2 tsp ground cinnamon
- Pinch of any good-quality salt
Wet ingredients
- 1 1/2 (270g) medium-sized apple, core-removed and grated
- 1 1/2 cup (360mL) plant-based milk, such as almond, soy or coconut,
- 3/4 cup (190 mL) light-tasting vegetable oil, such as sunflower or rapeseed
- 1 1/2 tbsp apple cider vinegar
Topping (optional)
- 1 1/2 (270g) medium-sized apple, core-removed
- 1 cup coconut yoghurt or frosting of choice
Instructions
- Preheat the oven to 180°C (350°F). Line a 22 cm (8.6 inch) long loaf tin with baking paper.
- To make the loaf: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake tin.
- Bake the loaf in the oven for 1 hour or until a skewer can be inserted into the middle and there is no wet batter on it. The cake is very moist and there might be some crumbs on the skewer which is fine.
- Allow the loaf to rest in the cake tin for at least 5 minutes. Remove it from the tin and allow it to cool on a wire rack.
- To make the decorative apples (optional): Slice the remaining apples into long strips. Blanch in saucepan of water for 5-10 minutes or until softened.
- To decorate (optional): Spread coconut yoghurt or your desired frosting on the cake. Arrange the apple slices on top so they form swirls. Serve with your favourite caramel sauce or as it is.
- The cake can be kept without the frosting at room temperature for 1 day or in an airtight container in the fridge for 3 days.
Just to say it’s not nut free if there’s almond meal used in it! Looks delicious though 😉
Yes of course! The ‘can be’ applies to the gluten-free, refined sugar free and nut-free options. The notes provides the nut-free option :). Have a lovely weekend!