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Vegan toffee apple ginger cake
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 259
  • Fat about 11g
  • Carbohydrates about 37g
  • Protein about 3g
This is needed
This is needed for 16 pieces
Apple layer
  • 25 g margarine
  • 2 green apples, sliced
  • 85 g full-cane sugar
  • 1 tsp ginger powder
Dry ingredients
  • 100 g full-cane sugar
  • 250 g white flour
  • 25 g cocoa powder
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1.5 tsp ginger powder
  • 0.5 tsp salt
  • 0.5 tsp nutmeg
  • 0.5 tsp ground cloves
Cake mixture
  • 2.25 dl soya drink
  • 4 tbsp sunflower oil
  • 65 g apple sauce (unsweetened)
  • 3 tbsp treacle
  • 1 organic lemon, use grated zest only
Toffee sauce
  • 75 g margarine
  • 1 dl coconut milk
  • 1 tbsp treacle
  • 150 g full-cane sugar
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Apple layer
Place the margarine, sugar and ground ginger in a pan. Melt over a low heat while stirring, pour into the prepared tin. Place the apple slices on top.
Dry ingredients
In a bowl, mix the flour with all the other ingredients up to and including the salt.
Cake mixture
Combine the soya milk with all the other ingredients up to and including the lemon zest, mix into the dry ingredients until you have a smooth batter. Pour the batter over the apples.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin for approx. 10 mins., turn out onto a cooling rack with the apples on top.
Toffee sauce
Mix the sugar, margarine, coconut milk and molasses in a pan, warm over a low heat until the mixture has melted and becomes creamy. Serve the sauce with the cake.