Today’s my birthday! Yaay! And of course I wanted to share something yummy with you as I’ll be munching on all my favourites all day long. Here comes a vegan apple loaf cake with a dead easy vegan vanilla custard. Both components here are really easy to make actually making it suitable even for those who are not the best bakers. After looking at my video I realise my baking techniques aren’t always the most skilled but hey if it tastes good, right?!
I’ll probably be having left over slices, yes slices, of this cake for breakfast pan fried and topped with either the custard (if there’s any left) or my new favourite macadamia butter. This is my top tip to those of you who thinks that baking a cake is quite enough work; just smear your favourite nut butter on your slice and skip the custard!
Now I’m off to eat heaps off ice cream at Yorica! A rather new vegan ice cream parlour in Soho, London, that I’ve been dreaming about visiting since I saw fellow vegans post images of their cones and sundaes on instagram. Wish this phenomenon had occurred last year when I still lived here but at least I get to indulge during my visit, and even better on my birthday. A part of me wishes it won’t be too good though as I’m afraid I’ll be catching the tube everyday to fill up on vegan ice cream decadence before heading off to my hometown in a couple of weeks.
Anywho, stay tuned on my social media to see what I think of the ice cream and please watch my youtube video just below where I’ll make the cake along side you, with candles and all! x
APPLE LOAF CAKE + VANILLA CUSTARD
MAKES: 1 loaf tin / TIME: 75 min
2 tbsp flax seed + 4 tbsp water
1 small sweet apple
1 3/4 cup rice flour (I used a mix between white and brown)
1 cup oats, blended into a flour
1/2 cup coconut sugar
1 tbsp cinnamon
1 tsp vanilla powder
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup plant milk, such as oat/almond/soy
1/2 cup maple syrup
3 tbsp olive oil
1/2 cup sweet apple, grated
350 g silken tofu block, medium soft
1/2-3/4 cup plant milk
3 tbsp maple syrup
2 1/2 tsp vanilla powder
1/2 tsp arrowroot powder
Pinch of turmeric, optional (for colour)
Preheat the oven to 185 degrees celsius and grease your loaf tin.
Make flax ‘egg’ by mixing your milled flax seed with water, set aside to gel.
Slice one small apple into half moons and leave to the side for now.
Mix all dry cake ingredients in a large mixing bowl.
Mix all the wet ingredients in a separate mixing bowl.
Grate the apple and then mix it into your wet mixture before adding it to your dry ingredients and mixing well.
Add flax egg and mix until well combined.
Pour your batter into the loaf tin and arrange your apple slices along the cake (see video).
Bake in the oven for between 55 and 65 min or until a knife comes out dry.
To make the custard simply add all ingredients to a blender and mix until smooth.
Place mixture into a sauce pan and gently bring it to a simmer, it should take roughly 5-10 min from heated through for it to thicken. Be careful not to over heat the mixture.
This cake tastes the very best on the day you bake it but it’s also nice to gently fry the next day or simply sticking a slice into the toaster.