I recently made my favourite Apple & Cinnamon Cake for Sunday dinner pudding [updated photos 2018, original post 2016], I had my parents coming over and I’d invited my Grandad too, he’s awesome, at 93 years of age he’s still full of beans and always cheerful. I wanted to impress him with my baking, not that I have to, he’s proud as punch already but my Nanny who sadly passed a few years ago now was a great baker so I have some impressive shoes to fill!
I actually made two puddings this day, the first being Plum & Peach Crumble and then the Apple & Cinnamon Cake. I opted to make both for selfish reasons really, I love crumble but the thought of not being able to enjoy mine with cream or custard made me pout. So I though a nice slice of cake would do me as well, and besides you can’t beat the combination of Apple & Cinnamon, talk about a match made in heaven!
This was also going to be my first cake using an egg substitute, it was a risk doing this for the first time when I was expecting guests but that’s the way I rock and roll, living life on the edge!
My recipe was actually inspired by an old book my mum gave me, in fact, it may even have belong to my Nanny. It’s now just a blue print to give me an idea of quantities, the main ingredients have changed beyond recognition. Poor Nanny would have wondered what on earth all these substitutions were in aid of!
As you’ve already guessed by the images, the bake was a success and everyone tried both puddings…apart from my dad, he doesn’t do plums in baking apparently!
Can I make this apple cake vegan?
Yes you absolutely can, as I mentioned above, this recipe was born out of a first attempt to make an eggless cake so that I could enjoy it too. I use flaxseed eggs these days and find the general rule is that you can get away with two eggs worth of flaxseed egg (anymore and the cake won’t bind). So follow my simple instructions below to make your own flaxseed eggs.
How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
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Other cinnamon inspired recipes
If you’re here because you love to bake with cinnamon then I have a treat for you because all the following recipes have the warm cinnamon spice running through them; Easy Gluten Free Apple Turnovers with a hint of cinnamon, Gluten Free Cinnamon Buns – just like you remember, and finally my Individual Pear and Apricot Cobbler – The ultimate mini pudding.
Gluten Free Apple and Cinnamon Cake
Apple & Cinnamon Cake
- 180 g butter or butter alternative (I use Flora plant butter)
- 100 g light brown sugar
- 3 egg(s) flax seed egg alternative
- 200 ml dairy free milk I used almond milk on this occasion
- 250 g gluten free self raising flour I use Fairy Flour
- 1 tsp cinnamon
- 4 apple(s) peeled and cored
- 1/2 tsp cinnamon
- 1 tbsp demerara sugar
- Preheat the oven to 180°C/ 160°C Fan/ Gas 4
- Prepare a 20cm round cake tin
- Cream the sugar and butter until light and add the egg (or flaxseed eggs)
- Add the flour and cinnamon and beat to combine
- Pour the milk into the batter a little at a time until you get a soft dropping batter, you may find you don’t need all 200ml.
- Add 2/3 of the mixture to the cake tin.
- Cover the cake mixture with an even layer of apple slices, make sure they reach the edges.
- Pour over the last 1/3 of the cake mixture, don’t worry if some apple still shows.
- Mix the demerera sugar and cinnamon together and sprinkle over the top of the cake.
- Add to the oven and bake for 1 hour.
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