This is the kind of cake everyone will enjoy, vegans and non-vegans alike! It's easy to freeze and a great 'go to' recipe if you like apple-y type cakes.
225g/8oz of cooking apples
2 tablespoons of water
110g/4oz butter or sunflower spread
225g/8oz caster sugar (vegan friendly)
225g/8oz plain flour
1 teaspoon of ground cinnamon
1 teaspoon of bicarbonate of soda
170g/6oz dried fruit such as pears, peaches, apricots, raisins
a little sunflower oil for greasing the tin
Pre-heat the oven to 180C/350F/Gas Mark 4
Grease a 15cm/7inch cake tin with a little oil and line the base with greaseproof paper.
Peel and core the apples and pears, and chop into chunks. Put into a saucepan with the water. Cover and cook over a low heat, stirring occasionally until it is like a pureed consistency. Beat it with a wooden spoon to get rid of any lumps and put aside to cool.
Mix the butter or sunflower spread with the sugar until they are creamy, light and fluffy.
Add the cooled fruit purée, flour, cinnamon, bicarbonate of soda and dried fruit. Mix well and turn into the tin. Bake in the centre of the oven for 1 – 1.5 hours or until a skewer comes out clean when you put it into the centre of the cake.
Remove the cake from the oven and allow to cool for a few minutes before turning it out of the tin on a wire rack to cool fully.
This freezes well.
Adapted from a recipe by Leiths Vegetarian Bible