Vegan Apple Olive Oil Loaf Cake

Simplicity at its finest. This Apple Olive Oil cake is light, moist and oh so moorish. We use Arbequina extra virgin olive oil, widely considered the best olive oil variety for baking, which a great depth of flavour to the loaf. Most of the cake's sweetness comes naturally from Pink Lady apples, meaning this cake is not as sinful as you may think! 

Did we forget to mention? It's vegan too. 

This BakesterBox makes one 2lb cake loaf, enough to serve 8 portions. (The mixture also makes 10 muffins, if muffins are more your thing)

Difficulty Level: *Super* Easy

W H A T ' S   I N   T H E   B O X ?

Perfectly Weighed Ingredients (allergens in bold, full information here)

• Pink Lady Apples 
• T55 French Patisserie Wheat Flour
• Arbequina Extra Virgin Olive Oil
• Golden Caster Sugar
• Almonds (nuts) 
• Icing Sugar
• Apple Cider Vinegar
• Vanilla Extract
• Cinnamon
• Bicarbonate of Soda
• Baking Powder
• Salt
• Vegetable Oil (for greasing)

Handy Baking Equipment

• 2lb Loaf Tin (optional)
• Baking Parchment 
• Bamboo Skewer
• Muslin Cloth

D O   I   N E E D   A N Y T H I N G   E L S E ?

You will also need three mixing bowls, wooden spoon or spatula, a peeler, grater, and your oven.

H O W   L O N G   W I L L   I T   T A K E ?

Preparation 15 mins + Baking 40 mins = Total: 55 mins

T U T O R I A L

Bake-a-long at home with our Vegan Apple Olive Oil Loaf Cake tutorial. 

S T O R A G E

THE BAKESTERBOX - Store apples in the fridge. Store other ingredients in a cool, dry place. Use within two weeks.

THE LOAF CAKE - Store in a sealed container in a cool, dry place. Eat within four days.