Vegan toffee apple upside-down cake

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Faucet For Methodology


  • 25 g vegan margarine , plus further for greasing
  • 3 dessert apples
  • 195 g muscovado sugar
  • 180 g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1½ teaspoons combined spice
  • 80 ml sunflower oil
  • 1 tesapoon vinegar
  • 1 lemon
  • 85 g shelled walnuts


  1. Preheat the oven to 180ºC/350ºF/gasoline 4, and grease and line the bottom of a 23cm sq. cake tin.
  2. Core and coarsely grate 2 of the apples and finely slice the remaining apple.
  3. Soften 85g of the sugar and the margarine in a pan, then pour into the ready tin. Prime with the sliced apple in a single layer.
  4. Mix the flour, 110g of sugar, the bicarbonate of soda and combined spice in a bowl. In a separate bowl, mix the oil, 180ml water, the vinegar, grated apple and lemon zest. Combine the dry elements with the moist, rapidly however totally.
  5. Roughly chop and stir within the walnuts, then pour over the layer of apples within the cake tin.
  6. Bake for 30 minutes, or till a skewer comes out clear. Depart the cake to chill for five minutes earlier than turning out.


Faucet For Methodology

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