After a long summer break, I am back with one of my favourite fall recipes: Mini vegan apple cake, best served warm with a dollop of coconut yoghurt.
A great cake to do with all the apples you pick this fall. This recipe could not be any easier, simply combine all your ingredients, peel and cut an apple into small slices and your mini cake is in the oven in about 15 mins.
This recipe is making two mini cakes baked in ramekins, either serve them as two small cakes or combine them into a small mini vegan cake served with coconut yoghurt.
Mini Vegan Apple Cake
One of my favourite fall recipes, a mini vegan apple cake, best served warm with a dollop of coconut yoghurt.
Servings: 2 ramekins
Ingredients
- 100 g white granulated sugar
- 75 g sunflower oil
- 1/4 cup coconut yoghurt more for decoration
- 0.5 tsp almond extract
- 1 small apple
- 100 g white flour
- 1.5 tsp baking powder
- dash of salt
Instructions
- Preheat the oven to 355F / 180C
- Start by greasing the ramekins with a little vegan butter and dust with flour. Place the ramekins on a baking sheet lined with baking paper.
- Peel the apple and slice into thinly pieces, dust with a little bit of cinnamon and sugar. Set aside
- Pour the sunflower oil into a large bowl. Add the sugar, coconut yoghurt and almond extract and mix together until combined.
- In a different bowl, combine the flour with the baking powder and salt before mixing together with the wet ingredients.
- Spoon a little of the mixture into the base of each ramekins, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top - levelling with the back of a teaspoon or your wet finger
- Bake for 25–30 minutes, or until well risen and golden-brown.
- Set aside to cool for about 10 minutes before removing the ramekins. Serve warm or cold with a dollop of coconut yoghurt.
DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT.
Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.
Leave a Reply