Vegan Spiced Apple Cake

A perfect Autumnal cake.

Ingredients 

• 4 Cups Self Raising Flour
• 1 Cup Muscovado Sugar
• 1 Cup Unrefined Cane Sugar
• 1 Tsps  Bicarbonate Soda
• 3 Big Juicy Apples, peeled, cored & grated
• 1 and a 1/2 Cups Soy Milk
• 1 Cup Olive or Sunflower Oil
• 2 Inches Root Ginger, peeled and grated
• 2 Tsps Cinnamon Powder
• 1 tsp Apple Cider Vinegar

Optional Icing:

• 2/3 Cup Icing Sugar although we just used Unrefined Cane Sugar that we ground to a fine powder in a spice grinder!
• 5 Tbsps (roughly) Soy Milk

Method

1. Pre-heat the oven to 180C and grease a 2x9x13 inch baking tin with olive oil (as in the photos here) or a large cake tin.
2. Sift the flour into a large bowl. Add the sugar and mix well.
3. Add the grated apple into the flour mixture.
4. Stir in the oil.
5. In a separate bowl, mix the soy milk, bicarbonate soda and apple cider vinegar.
6. Add the wet mixture to the flour mixture and stir until it's smooth.
7. Put the mixture into the baking tray and bake for 30-35 minutes or until a knife inserted into the middle comes out clean. (Note: the cooking time will be slightly longer in a cake tin.)
8. Allow to cool for 30 minutes.
9. To make the icing, mix the powdered brown sugar with a few tablespoons of soy milk and whisk well. Keep adding soy milk until you have a thick icing. Spread evenly over the cake.
10. Slice and serve with a nice cup of cinnamon tea!