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
Perfectly Weighed Ingredients (allergens in bold, full information here)
Handy Baking Equipment
You will also need mixing bowls, wooden spoon or spatula, a peeler, grater, and your oven.
If not provided, you will need a 2lb loaf tin or a muffin tin and cases if you prefer mini cakes.
Preparation 15 mins + Baking 40 mins = Total: 55 mins
Bake-a-long at home with our Vegan Apple Olive Oil Loaf Cake tutorial.
THE BAKESTERBOX - Store apples in the fridge. Store other ingredients in a cool, dry place. Use within three weeks.
THE LOAF CAKE - Store in a sealed container in a cool, dry place. Eat within four days.
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