Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups All Purpose Flour ((312g))
  • 1 1/2 cups Light Brown Sugar ((300g))
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Nutmeg
  • 1 cup Vegan Buttermilk ((240ml) 1 Tbsp Lemon Juice + Soy Milk up to the 1 cup line)
  • 1/3 cup Vegetable Oil ((80ml) or Canola Oil)
  • 1 tsp Vanilla Extract
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Applesauce
  • 1 1/2 cups Granny Smith Apples ((188g) Peeled and Chopped)
  • 1/2 cup White Granulated Sugar ((100g))
  • 1 tsp Ground Cinnamon
  • 1 Tbsp Vegan Butter (Softened)
  • Vegan Whipped Cream

Instruction

  • Preheat the oven to 325°F (160°C). Spray a 9x13 dish with non-stick spray and set aside.
  • Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon and nutmeg and mix together.
  • Prepare your vegan buttermilk by adding 1 Tbsp fresh lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Leave it for a minute to allow it to curdle.
  • Add the vegan buttermilk, oil, vanilla, apple cider vinegar and applesauce to the mixing bowl and mix in properly. The batter will be thick.
  • Add in the chopped apple pieces and fold in.
  • Transfer to your prepared baking dish and smooth down.
  • Prepare the cinnamon sugar topping by adding the sugar and cinnamon to a bowl and mixing together. Then add in softened vegan butter and mix it in until properly combined and the mixture is crumbly.
  • Sprinkle over the top of the cake.
  • Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Serve warm with vegan whipped cream or vegan ice cream.