Food blogger and author of The Vegan Cookbook, Adele McConnell, creates her stylish, mouth-watering dishes with a wide variety of fresh ingredients. Here she shares her incredible vegan Teacake recipe – that tastes as good as it looks!

SERVES: 8–10
PREPARATION: 15 minutes, plus 10 minutes soaking and making milk
COOKING: 1¼ hours, plus cooling

Spiced Apple Teacake vegan dessert recipe

Ingredients:

2 tbsp chia seeds

150ml/ scant ⅔ cup safflower oil, sunflower oil or melted coconut oil, plus extra for greasing

185g/ 1½ cups plain/ all-purpose flour

2 tsp baking powder

1½ tbsp ground ginger

1 tsp ground cinnamon

185g/ 1 cup coconut sugar or brown sugar

60ml/ ¼ cup Almond Milk

APPLE TOPPING

185g/6½oz/1 cup coconut sugar or brown sugar

grated zest and juice of 1 lemon

1 tsp ground cinnamon

2 eating apples, peeled, cored and thinly sliced

Method

Put the chia seeds in a small bowl and add 4 tablespoons water. Leave to soak for 10 minutes to form a gel.

Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 23cm/9in cake pan.

To make the apple topping, pour 750ml/26fl oz/ 3 cups water into a small saucepan over a medium heat and add the sugar, lemon zest and juice, and the cinnamon. Stir gently, then bring to a gentle boil, and add the apple slices.

Cook for 10 minutes, or until the apples are tender but still holding their shape, then remove from the liquid using a slotted spoon. Leave the apples to one side to cool, discarding the cooking liquid.

Meanwhile, sift the flour, baking powder, ginger and cinnamon into a large mixing bowl and stir in the sugar. Pour the oil into the bowl with the chia-seed gel and add 4 tablespoons water and the milk.

Mix together well, then pour this mixture into the dry ingredients in the mixing bowl. Stir until just incorporated, but do not over-mix.

Tip the batter into the prepared pan and level the top.

Lay the apple slices on the top, starting at the outside edge and working into the centre. Bake for 55 minutes, or until the cake springs back when pressed. Leave to cool in the pan on a wire rack, then remove from the pan and serve.

Adele McConnell is the founder of the vegan food blog, vegiehead.com, and her book, The Vegan Cookbook, will publish in paperback in September on Watkins Publishing. 

Also Read: 

Adele’s Vegan Brownies Recipe 

Vegan Risotto Recipe: Spicy Lentil and Quinoa Risotto