A moist vegan loaf cake with apple and orange. This can be enjoyed for breakfast, at tea time or any time of the day.
Course: Cake, Dessert
Keyword: apple cake, orange cake, vegan cake
Author: Teenuja Dahari - Veganlovlie.com
Dry mix -
250gall-purpose flour[1 1/2 cup]
30gfine dessicated coconut flakes[1/4 cup]
2 1/2teaspoonsbaking powder
80gsoft brown sugar[1/2 cup]
Zest from one orange
Wet mix -
140mlfresh orange juicefrom one large orange [1/2 cup + 1 tablespoon]
45mlnon-dairy milk[3 tablespoons] I used store-bought oat milk (soy-milk or almond milk is also good)
10mlvanilla extract[2 teaspoons]
60mlvegetableor coconut oil [1/4 cup]
1large Cortland apple
Cinnamon and soft brown sugar for dusting
Preheat the oven at 200 degrees Celsius (400 degrees Fahrenheit).
Peel the apple. Cut half of it into small pieces and half into thin slices. Set aside.
In a large mixing bowl, sift the flour, baking powder, salt and sugar together. Then add the coconut flakes and the orange zest. Mix well.
In a measuring jug, squeeze the orange to extract the juice. If the juice from one orange doesn't quite make it to 140 ml, make up the amount with some extra non-dairy milk. Add in the non-dairy milk, vanilla extract and oil. Mix well.
Make a well in the centre of the flour mixture, then pour in the wet ingredients. Add in the chopped apple pieces and the raisins. Fold and mix gently until a thick batter is obtained. The batter will look quite dry, don't be tempted to add more liquid as the apples will release some moisture into the batter when baked.
Pour the batter into a loaf pan lined with parchment paper. Spread it evenly into the pan. Then place the apple slices on top by gently pushing them in to line them in a row.
Sprinkle with some sugar and cinnamon.
The baking time will depend on your oven. In my oven, it requires a total of 35 minutes. For best results, bake for 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit) then lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and continue to bake for another 15 minutes. Remove from the oven and test with a toothpick or bamboo skewer. If it comes out clean, the cake is done. Due to the apples in this cake, the skewer may not be super clean but may have some lightly moist cake crumbs/bits on it. This is fine as long as it is not still a thick sticky batter-like consistency.
Allow the cake to completely cool in the pan before removing and slicing it.
This loaf cake keeps well for a couple of days in an airtight container and is even nicer the next day. If you want to keep it for longer (especially if it is warm where you live), I suggest keeping it in the refrigerator because the fresh fruits might cause it to go mouldy.
Apple and Orange Vegan Loaf Cake • https://veganlovlie.com/apple-and-orange-vegan-loaf-cake/ • October 18, 2015