There is not much I need to say about this cake, toffee and apple are a match made in heaven! I recently served this at my pop-up brunch with some soy cream and cinnamon apple jam. The cake is easy to make and stays super moist as it is packed full of local apples. I have added cinnamon, allspice, ginger and cardamon to give it a autumnal Christmassy feel. If you are not such a fan, feel free to replace them with a simple teaspoon of cinnamon. The cake is great straight from the oven, or served cold and will keep in an airtight container for 3 – 4 days.
I was lucky enough to get the ingredients for my cake from Urtekram, who have a great range of gluten free and organic ingredients
Gluten free Toffee Apple Cake
30 g plant based margarine
1 apple, cored and thinly sliced
1 tsp baking soda
1/2 tsp Urtekram organic ground cinnamon
1/4 tsp Urtekram organic ground allspice
1/4 tsp Urtekram organic ground cardamom
1/ 4 tsp Urtekram organic ground ginger
90 ml plant based oil
180 ml water
2 apples, cored and grated (choose a sweetish apple which breaks down when cooked)
zest of a lemon
1 tsp cider vinegar
Preheat the oven to 180 degrees and line a 22 – 23 cm loose bottom cake tin.
Arrange the sliced apple onto the bottom of the cake tin. Melt the margarine and sugar together until thoroughly mixed and pour over the apple.
Add all the dry ingredients into a large mixing bowl and the wet ingredients in another. Quickly pour the wet ingredients onto the dry and mix, until fully incorporated.
Spoon over the toffee apples and bake in the oven for 25 – 30 mins, or until an inserted skewer comes out clean.
Allow to cool for a few mins before turning out, toffee side up onto a plate.