Apple and Almond Tea Cake

Preparation: 20-30 minutes

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Apple and Almond Tea Cake

This recipe is a vegan version of an apple and almond tea cake recipe found on Made with in-season apples, this subtly flavoured, moist cake is sure to be an afternoon tea favourite.


  • Melted margarine, to grease
  • 180g dairy free margarine, at room temperature, chopped
  • 140g (2/3 cup) caster sugar
  • 1 tsp vanilla essence
  • 2/3 cup of apple sauce
  • 100g (1 cup) almond meal
  • 150g (1 cup) self-raising flour
  • 80ml (1/3 cup) soy milk
  • 2 small red apples (such as Royal Gala), quartered, cored, thinly sliced
Dairy free custard to serve
  • 1 cup of soy milk
  • 1 tsp Foster Clarke's custard powder
  • 1 tsp sugar


  1. Preheat oven to 170 celcius. Brush a round 22cm (base measurement) cake pan with melted margarine to grease. Line the base and side with non-stick baking paper.
  2. Use an electric beater to beat the margarine, sugar and vanilla in a bowl, scraping down the side occasionally, for 8 minutes or until pale and creamy. Add the applesauce, 50 ml at a time, beating after each addition.
  3. Stir in the almond meal. Add half the flour and half the soy milk. Use a wooden spoon to stir until well combined. Repeat with remaining flour and soy milk.
  4. Arrange the apple, slightly overlapping, over the base of the prepared pan. Spoon the mixture into the pan and smooth the surface. Bake in oven for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly before turning onto a serving plate. Serve warm with dairy free custard.
  5. Hint: You can make delicious dairy free custard with Foster Clark's or Orgran's Custard Powder and soy, rice or almond milk.
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