Easy vegan apple loaf cake


Last week we took in our last batch of apple donations for the community apple pressing. Big thanks to everyone who brought their apples in! Donors will hear from us later in the season about their bottled juice. Customers can now add the freshly pressed apple juice to their veg box order here.

With apples everywhere at Regather and at home, it had to be an apple recipe this week.

As I write, I’m about to trial some pickled apple slices in spiced vinegar. If they are a success, the recipe will go on these pages!

In the meantime, here’s my go-to apple cake.  It’s vegan and super easy. Even if you’re not vegan, it’s a good standby recipe because it’s so economical to whip up – no expensive butter or eggs. You just need some apple cider vinegar in your store cupboard plus some protein-rich plant milk e.g. soya or almond (don’t use oat milk).   

You can use eating apples or cooking apples – if using cookers, increase the sugar component ever so slightly, to taste.

Thanks to our Rhiannon for the gorgeous pic.


  • 2 large apples, washed
  • DRY ingredients:
  • 240g self-raising flour
  • 1 tsp baking powder
  • 1-2 tsp ground cinnamon, to taste
  • 100g caster sugar
  • WET ingredients:
  • 170ml soya or almond milk
  • 1 tbsp apple cider vinegar
  • 100ml rapeseed or sunflower oil
  • 1 tsp vanilla essence (optional)


  1. Pre heat oven to 180C/350F/gas 4. Grease and line a loaf tin.
  2. Dry ingredients: Sift the flour into a bowl and add the baking powder, sugar and cinnamon. Mix well.
  3. Wet ingredients: add the apple cider vinegar to the soya/almond milk and mix well. The plant milk will thicken. Add the oil and vanilla.
  4. Cut one of the apples (no need to peel) into 1cm-sized chunks, discarding the core. Cut the other apple into quarters and remove the core and seeds from each quarter. Cut the quarters into thin slices so that they are slightly crescent-shaped. These slices will be arranged on top of the cake.
  5. Add the wet ingredients to the dry ingredients and mix gently until just combined. Add the chopped apple and mix to integrate the apple evenly.
  6. Tip the mixture into the cake tin. Arrange the apple crescents on top however you fancy – they will shrink, so a bit of overlap is good.
  7. Bake in the oven for about 40-45 mins. Cake is ready if a wooden skewer comes out of the cake with no wet batter adhering. Ovens vary, so keep a close eye on it. Remove from oven and let cool before turning cake out of the tin.