cake with aquafaba

Make the most of Autumn with this cake that is perfect for afternoon teas or even as dessert!

Vegan Apple &amp; Blackberry Cake

granulated sugar ((about 2/3 Cup))

cinnamon

ml oat mylk (or other non dairy milk) ((2 Tbsp))

ml vanilla extract ((1 tsp))

g plain flour ((1 cup + 2 Tablespoon))

g Baking Powder ((1 teaspoon))

blackberries (About 1/2 cup)

apple (cored and finely sliced)

lemon juice

Oven

Prepare

Grease &amp; line a 20cm/8&quot; cake tin

Whisk

In a bowl, whisk together the aquafaba, sugar, oil, oat mylk, cinnamon and vanilla until frothy and the sugar is dissolved

Sift

Sift in the flour &amp; baking powder and gently fold until fully combined

Pour

Pour the batter into the prepared cake tin

Chop

Core and slice the apple, and toss it in the lemon juice to prevent it going brown.

Arrange the apple and the berries on top of the cake in a pretty pattern.

Bake

Put the cake  the oven &amp; bake for around 30 minutes, or until a skewer comes out clean when you poke it.

Serve

This light and fluffy carrot cake recipe is perfectly moist with lovely spices. Made with aquafaba instead of eggs so this recipe is 100% vegan!

Vegan Carrot Cake made with Aquafaba

150 ml sunflower oil oil

Tbs Aquafaba ((chickpea water) unbeaten)

225 g light muscovado sugar

carrots (, coarsly grated)

300 g general purpose flour

tsp baking powder

tsp all spice

ginger

pumpkin

half lemon

icing sugar ((powdered sugar))

Preheat the oven to 180C/fan 160C/gas 4.

Grease one  23cm round sandwich tin and line the basesof the cake tin with baking parchment.

Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder,spices and pumpkin seeds.

Pop in the oven and bake for 35-40 mins. Test with a skewer to see if it is cooked through. If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave the cake in for another 5 mins.

Cool the cake in it's tin for 10 mins, then turn out onto a cake rack.

Meanwhile, whisk together the icing and lemon juice. Add more icing sugar if necessary, you want a thickish yet drizzable mix.

Once cool, turn the cake onto a serving plate and drizzle with the icing.

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Vegan Apple & Blackberry Cake