Apple Dapple Cake recipe – Vegan!

Okay so before the Americans come at me with pitchforks…. this isn’t technically an apple dapple cake. Apple dapple cakes are traditionally made with nuts (walnuts or pecans depending on where you’re from) and is usually baked in a bundt tin. Not to mention the fact it’s usually drizzled with a sweetened browned butter glaze… But I couldn’t quite put a name on it… It’s not exactly a version of an apple sticky toffee pudding as it lacks the dates necessary to call it this and “Really moist tasty Apple Vegan Cake” just didn’t quite sound as appealing. So here we are, a bastardised vegan version of the Apple Dapple cake. Whatever you want to call it, it’s tasty as fuck.

This recipe is super simple. It starts off by mixing together all the dry ingredients, adding the wet ingredients and the apple and mixing again until a smooth batter is formed. This batter is then baked off until nice and golden brown.

While the cakes are in the oven cooking, it’s time to make the caramel sauce. This essentially is just a vegan version of butterscotch sauce. An important thing to note is that when opening the can of coconut milk; do not shake it or mix it. Skim the top thick layer off, this is your coconut cream that you will add in last. A great post on the difference between coconut milk and coconut cream can be found on coconut cloud’s website and is very informative on the issue.

Once the apple dapple cakes and caramel sauce is ready and still hot, you can begin to poke holes into the cakes. You then very generously spoon the hot caramel sauce over the hot cakes. The cakes will absorb all this caramel-ie goodness and become even softer and more moist. These keep really well, if kept in an airtight container they can stay perfect for up to a week!