1 1/2(270g)medium-sized apple, core-removed and grated
1 1/2cup (360mL)plant-based milk, such as almond, soy or coconut,
3/4cup (190 mL) light-tasting vegetable oil, such as sunflower or rapeseed
1 1/2tbspapple cider vinegar
1 1/2(270g)medium-sized apple, core-removed
1 cupcoconut yoghurt or frosting of choice
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.
For a nut free cake, substitute both flours for 3 cups (450g) plain flour and increase the oil by 2 tbsp (30 mL). The oil needs to be increased to make up for the natural oils in the almond meal in the original ingredients.