Vegan apple loaf
I’m lucky enough to have an apple tree in my garden, so September is all about apple recipes.
This apple loaf is much lower in sugar and fat than your standard cake, and apple really is the main ingredient!
It’s vegan and can easily be made gluten free. Previously I’ve had limited success in baking without eggs, but the apple is great for binding it all together and I was pleasantly surprised at how well it turned out.
** The loaf pan I used here is 20cm by 12cm - so you want a baking dish roughly the same size.
Vegan apple loaf
200g self raising flour (I used gluten free, regular is fine)
100g soft brown sugar
75g vegan butter alternative (I used the flora plant block, anything similar is fine)
150g apple puree
160g grated apple
Handful raisins or sultanas
Handful chopped walnuts or pecans
Preheat oven to 200c
- Peel and core about 4 apples, grate the flesh until you have 160g.
- For the apple puree you can use shop bought (I like clearspring) or make your own. To make your own :
- Peel and chop the flesh of 4 eating apples. Add to a saucepan with 4 tablespoons of water. Cover the pan with a lid and heat over a medium heat until the water has been absorbed and the apples are soft.
- Puree the apples (I use a stick blender).
- Place the grated apple, apple puree, sugar, butter, flour & baking powder into the blender and blitz until it comes together into a cake batter.
- Add cinnamon to taste (I use a generous teaspoon). Mix in well.
- Stir in the chopped walnuts and raisins.
- Pour into a loaf tin. I line mine with baking paper to make it easier to get out, or use a silicone loaf tin.
- Bake for an hour until the top is turning golden brown and feels firm and springy to the touch.
- If you’re not sure, a skewer poked into the centre should come out clean
- Leave to cool, slice and serve.
- Store in a sealed container in a cool place.