Another easy peasy vegan cake. My sister-in-law, Wendy, sent this to me. Another life saver in the early days.
I've changed the original recipe a bit (regular readers will know I'm not a fan of flavourless oils in baking). You can make this without the 'upside down' part and just put some buttercream icing on top http://www.allergymums.co.uk/articles/Vegan-Buttercream-Frosting-Dairy-Free if you wish. I like the apple topping as it cuts down on the sugar content which sets off Molly's reflux.
Free From: Dairy, Egg, Soya
1/2 cup dairy free margarine
3/4 cup brown sugar
1 cup unsweetened applesauce (I just peel, core and use a food processor to make applesauce but you can buy it)
1 tsp baking soda
1 cup whole wheat flour
1/2 cup self raising flour
1 tsp ground cinnamon
1 bramly apple, peeled and sliced
1 tablespoons of margarine
2 tablespoons of brown sugar
1/2 tsp water
3 tablespoons brown sugar
1 tablespoon margarine
Preheat oven to 170°C, or 375°F
Grease and flour a 8 inch baking pan - I used a spring form tin so I could loosen the sides easily, and also run a knife around the edge of the pan when the cake was inverted.
Peel and slice up the apple. In a pan add in 1 tablespoon of margarine and 2 tablespoons of brown sugar. Bring the heat to medium and the sugar margine mixture will melt and bubble (give it a stir). Add in the apple and cover with the melted brown sugar. Let it bubble away for 5 minutes until the apples are soft but not squishy. Put to one side.
In a large bowl mix margarine and sugar
Add the applesauce and the baking soda and mix it well
Add the flour and cinnamon - again mix well. The batter will be quite thick.
Put the apple slides on the bottom of the tin in a nice pattern. Pour the batter on top and even out.
Bake for 30 minutes or until a toothpick comes out clean.
Cool for 10 minutes on a wire rack.
Run a spatula around the edge of the cake to make sure it's loose. Grab a plate and put it on top of the cake tin - then turn over and the cake should be on the plate, with the nice apple pattern showing. I use a springform tin so that I can use a knife to loosen the 'top' if it's sticking at the edges.
Now make the glaze - 3 tablespoons brown sugar, 1 tablespoon margarine and 1/2 tsp of water into a pot and let it boil for a few minutes until the sugar is melted and you have a nice runny syrup. Using a pastry brush the top of the cake.
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