Dairy free (vegan) apple cake

This year our lovely old apple tree gave a lot of apples. We 'inherited' the tree when we moved in 10 years ago. I have no idea what kind of apples they are and they are not that easy to eat (according to my discerning kids) but I do know that they make the most beautiful cakes, pies, apple juice and chutneys. The trees are in the way, really, and my husband has been threatening to cut them down for years now however they produce the most beautiful blossoms in spring and I just can't do it - they are part of the house that makes it a home! (Plus they do give a lot of apples)

These are the blossoms. If anyone reading recognises the 'brand' of apple with this blossom, drop me a line. We always have a lot of windfall apples and this year my daughter and I experimented with making pectin trying to reduce the amount of sugar that goes into making jam! We think it worked, we have not tried to taste it yet but it seems to have set!

Of course the other thing to do with apples is making apple pie and apple cake. My husband is the apple pie baker in our family. He always follows an old Dutch recipe for

Dutch apple pie, which is absolutely delicious and he does a better job than I, so quite happy to leave that to him (I will have to put that recipe on as well, I think). So I gratefully accepted when he offered to bake the above mentioned cake for the yoga retreat. It is our 'go to' apple cake to bake at the moment and you can add a lot of 'optionals' in for variety.

You will need:

- 175 dairy free spread (olive, sunflower, or soy spread)

- 100-150 grams of light muscovado sugar (amount of sugar to add depends on individual tastes)

- 3 eggs beaten (for the vegan version use 2-3 tbsp ground chia seeds soaked in 6-8 tbsp of dairy free milk for a few seconds)

- 250 grams of self raising flour (add 1 tsp of baking powder if you use chia seeds)

- 1 tsp of cinnamon

- 2 apples peeled or unpeeled, cored, quartered and sliced

Optional to stir in: 100 grams raisins (or other dried fruit) or nuts (pecan or walnut) or dairy-free chocolate chips 0r chopped up apple

(this recipe is adapted from 'Children's book of baking' by Sara Lewis)

Preheat the oven on 160 degrees Celsius, Grease and line a square tin (approx. 20 x 20 cm). Beat the spread and the sugar in a bowl until light and fluffy. Use a wooden spoon or electric beaters. Add a little of the egg (or chia seed mix) into the bowl and stir until combined. Then add a bit of flour and stir until combined. Continue until all the egg (or chia mix) and flour have been added. If the batter seems too stiff add a bit of dairy free milk.

Add in the cinnamon and stir in chopped apple or any of the other optional additions. Scoop into prepared tin and push in the sliced apple. Dust with cinnamon sugar, chopped pieces of toffee or dark muscovado sugar.

Bake for 35-45 minutes until golden brown and delicious looking. Check by sticking a wooden skewer in the cake and if it comes out clean it is ready (keep in mind that if you stick it in melted chocolate or toffee it comes out sticky but the cake might still be done)

Leave to cool in the tin for 10-15 minutes, take it out and leave to cool completely (or have a warm piece of apple cake covered in soy custard or vegan (ice)cream!)