While most people think of vegan food as all vegetables and tofu, this amazing cake couldn’t be further from that! It’s beautiful and sticky sweet on top with a delicious toffee and apple layer that works so well with the cake’s moist base. Instead of eggs and milk, this cake uses sunflower oil and grated apple to create that beautiful moist base, while lemon and walnuts bring the perfect amount of zing and crunch. Serve it up next time you have guests over or pull it out over the Christmas period for your family!
25g vegan margarine, plus extra for greasing (you can use regular margarine if you’re not vegan)
195g muscovado sugar
180g plain flour
1 teaspoon bicarbonate of soda
1½ teaspoons mixed spice
80ml sunflower oil
1 teaspoon vinegar
1. Preheat oven to 180C/gas 4 and grease and line the base of a 23cm square cake tin. Core and coarsely grate 2 of the apples and finely slice the remaining apple.
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2. Melt margarine and 85g of the sugar in a pan, then pour into prepared tin. Top with the sliced apple in a single layer.
3. Combine flour, 110g of sugar, bicarbonate of soda and mixed spice in a bowl. In a separate bowl, combine oil, 180ml water, vinegar, grated apple and lemon zest. Mix the dry ingredients with the wet, quickly but thoroughly.
4. Roughly chop and stir in the walnuts, then pour over layer of apples in cake tin. Bake for 30 minutes, or until a skewer comes out clean. Leave cake to cool for 5 minutes before turning out.
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