Vegan Apple Cake

Preparation Time: 10 minutes

Ingredients

• 3 tbsp. milled flax seed + 8 tbsp water
• 250ml Coconut Milk (you can use any plant based milk alternative)
• 3 tbsp. lemon juice – roughly 1 ½ lemons
• 130g Coconut Sugar
• 80g Lucy Bee Coconut Oil, melted
• 1 tsp. vanilla extract
• 275g self raising gluten free flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• (optional 1 ½ tsp Chai Mix or a mix of cinnamon, nutmeg and ground ginger)
• 2 apples (I recommend granny smith), peeled and grated (note. Use 1 tbsp. of the lemon juice on the grated apple to prevent browning)

Method

1. Preheat the oven to 180C, 350G, gas mark 4. Line an 8inch cake tin with parchment paper (I used a round cake tin baking paper liner).
2. I would recommend doing the next two step before you start weighing out and prepping everything else as they need to be left for at least 5 minutes.
3. To make the flax egg, in a cup add your milled flaxseed and your water, and stir and combine. Leave to the side to stand for at least 5 minutes.
4. In the measuring jug with the Coconut Milk add 1 tbsp. of lemon juice and stir. Leave to the side to stand for at least 5 minutes.
5. Whisk together the flax egg and the coconut sugar, until they have incorporated.
6. Then add in the Coconut Milk, Lucy Bee Coconut Oil, tbsp. of lemon juice, and vanilla extract, and whisk again until the mix has fully blended together.
7. In a separate bowl add the self raising gluten free flour, baking soda, baking powder, and if using the Chai Mix or cinnamon, nutmeg and ground ginger and stir together.
8. Sieve the dry ingredients into the wet ingredient, and stir carefully to combine.
9. Once mixed, add in the grated apples and stir again to distribute the apple through the cake mix.
10. Pour the mix into your cake tin, and bake for 40-45 minutes. Check to see if the cake has cooked by placing a sharp knife into the cake, the knife should come out clean.
11. Leave the cake to cool in the tin for 10 minutes, then remove it and place it onto a cooling rack until it has completely cooled.
12. Perfect served with icing sugar, and vegan ice cream or custard!

Enjoy!