Cinnamon and Apple Loaf Cake Recipe
A rich and moist cinnamon spiced apple loaf cake. A deliciously morish autumn bake!
This cinnamon and apple loaf cake has been a real hit with my friends and family this autumn! It has the yummy moist texture of a banana bread, mixed with the sticky, spiced flavour of a gingerbread.
This loaf cake is incredibly simple to make. There's just seven easy steps and minimal equipment needed. Just throw everything into one mixing bowl, stir together and bake in your loaf tin until golden, fluffy and incredibly yummy!
It's perfect to eat by itself or equally as tasty slightly warmed and spread with butter or jam! You can also serve hot with a scoop of ice cream or vegan custard as well!
This recipe makes one 2lb loaf cake, but you could make cupcakes or a round cake instead if you like. You'll just need to adjust the baking times.
This cake is best eaten within about four days while it is freshest or you can freeze the whole cake or slices of cake for longer. Store in an airtight food container in a cool and dry place.
It's dairy free, egg free, nut free, easily gluten free and of course, completely vegan!
Makes one 2lb loaf cake
Ingredients;
300g plain flour
200g soft brown sugar
5g baking powder
3g baking soda
15g cinnamon
5g mixed spice
50g black treacle
2 large cooking apples grated (approx. 220g)
85g sunflower oil
150g boiling water
You will also need; mixing bowl, 2lb loaf tin, baking paper, whisk
How to make your cake;
Preheat the oven to 170°C / 320°F and line your baking tin with baking paper, this will make sure your cake does not stick
In a mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon and mixed spice. Use a whisk to roughly mix together
Add the grated apple, treacle, sunflower oil and boiling water to the dry ingredients in the mixing bowl and whisk again making sure there are no lumps of flour
Add the cake batter to the baking tin
Bake for around 35-40 minutes until golden and a cocktail stick comes out clean
Leave to cool in the baking tin, then remove once completely cooled
Now your cake is ready to slice and eat!
Tips & Tricks!
This is a very moist and soft cake, so let it cool completely in the tin before trying to slice it or it may crumble
You could swap out the cinnamon for ginger if you'd like more of a spicey kick to your cake!
To make your cake gluten free, use gluten free plain flour and add 1g of xanthan powder for every 100g of flour. It doesn’t sound like much but it makes such a difference to the sponge texture! This is the xanthan powder is use - https://link.amazon/B0fN4GmzA
This is my Lakeland loaf tin; https://amzn.to/4cpWFVp
I just used baking paper to line my tin, but these are loaf tin liners; https://amzn.to/41dqh2X
These are my mixing bowls - https://amzn.to/489iB6s
I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring! https://amzn.to/49mNpjO
Comments