makes
1
prep
20 minutes
cook
50 minutes
difficulty
Easy
makes
1
serves
preparation
20
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 540 g apple sauce
- ⅓ cup grapeseed oil (or any flavorless oil)
- ⅓ cup brown sugar
- ⅓ cup caster sugar
- 1 ½ tbsp vanilla paste
- ¼ tsp salt
- 2 cups flour (plus more for dusting)
- 1 ½ tsps bicarbonate of soda (baking soda)
- 1 tbsp ground nutmeg
- 1 tbsp ground cloves
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 3 apples, peeled, cored and diced
Miso caramel
- ½ cup caster sugar
- ⅓ cup margarine or vegan spread
- ⅓ cup oat milk
- ¼ cup white miso paste
Instructions
Preheat oven to 190°C.
1. Add apple sauce, grapeseed oil, brown sugar, caster sugar, and vanilla paste to the bowl of a stand mixer. Mix together.
2. While that's mixing, place flour, bicarb, salt, nutmeg, cloves, cinnamon and ginger in a bowl and mix it together.
Stop the mixer and add the dry ingredients to the wet.
3. Toss apples in a little plain flour and fold into the batter.
4. Pour batter into a baking tin and place it in the oven and bake for 35-40 minutes or until a skewer inserted comes out clean. While the cake is in the oven, make the vegan miso caramel.
5. In a pan, spread out the caster sugar to cover the bottom of the pan and let it melt. Important: do not stir the sugar because it will start to crystallise. Once the sugar has melted, add in some margarine and using a whisk, let it all melt together while gently mixing.
5. Add in some oat milk and white miso paste, mix gently.
6. Once the cake is out of the oven, place on a serving plate and gently pour the caramel over the top of the cake, letting it run down the sides.
Diana Chan is an ambassador for the #HomeCooked campaign, which brings Aussies' beautiful recipes to cook at home. The campaign supports OzHarvest efforts to provide nourishing food for Aussies in need. To show your support, visit
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
