You Will Need:

• 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

Apple and Almond Tea Cake

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

Directions:

• 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.
• 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.
• 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.
• 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.
• Hint: You can make delicious dairy free custard with Foster Clark's or Orgran's Custard Powder and soy, rice or almond milk.

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org