Simple sweet bake, Vegan option

[Gattonero]

So you happen to have a guest or kids, that's intolerant to dairy products or Vegan, and can't go crazy looking for egg-substitute or things like that?
There you go, a simple "sweet bake", you can call it "cake" if you want to, that's easy to prepare with common ingredients that you can buy anywhere anytime.
Quick to prepare, doesn't need magic tricks with the oven temperature, and keeps long (over a week in the fridge).

This is a very simple "sweet bread" that is dairy-free and egg-free, so is suitable for people (or children) with intolerances.
Takes only 20 minutes to prepare.



You could make it with only flour, baking powder, sugar, oil, soy milk and the apple +cinnamon. But it's a lot better with the add of cashews, sultanas and the ginger powder.

What you need:

• 260gr self-raising flour (+1 extra spoon for prepping the tin) or use the same amount of plain flour and 15gr of Baking Powder
• 8gr baking powder (make it almost twice if using plain flour)
• 300ml (about 250gr) of unsweetened soy milk
• 1 medium apple (100gr when peeled and the seeds removed), finely diced
• 70gr brown granulated sugar (+1 extra spoon for the topping)
• 80ml (about 70gr) of sunflower oil (+1 extra spoon -or margarine- for prepping the tin)
• 100gr ground cashews (you can mix some almonds if you want)
• 70gr sultanas (or mixed dry fruit)
• 2 heap spoons of ground cinnamon
• 1 heap spoon of ground ginger

Preheat the oven to MK4 (180ºC, or 350ºF).

Mix the self-raising flour with the baking powder (for an extra soft loaf, NOT like in the picture!), sugar and the ground cashews.
Add the oil, the soy milk and the apple and sultanas. Mix well for a couple of minutes, add the cinnamon and the ginger and mix for a minute.

Brush a cake tin with oil (or dairy-free margarine) then dust it with flour all around. Fill the tin with the cake mix. Sprinkle a fair bit of granulated brown sugar.
You can also add thin-sliced apple if you want.

Cook in the middle of the oven for 1hr, usually it needs 30 min. at 180ºc (or 350ºF, or Mk4) and another 20-30 min. at 160ºc (325ºF, or Mk3).

Remove from the tin only when cold.
Enjoy!

[Too Tall]

brilliant, thanks for taking the time to post this. I’ll save it.