1 box NOMU MiniMakes Vanilla Cake Batter Mix
Apple filling:
2 apples, peeled, cored and finely diced
1 tbsp vegan butter
1/2 tsp NOMU ground cinnamon
Juice and zest of 1/2 lemon
1-2 tsp brown sugar, depending on the sweetness of your apples
Crumble:
80g MiniMakes cake mix
30g cold vegan butter, cubed
Cake:
220g MiniMakes cake mix
1/3 cup vegan coconut yoghurt
3 tbsp dairy-free milk (we used soy)
2 tbsp vegetable oil
Preheat the oven to 180°C, and grease and line an 18cm or 20cm round cake tin with baking paper.
Start by preparing the apple filling. Place all the ingredients into a small saucepan and cook over medium-low heat until the apples are softened and their juices have evaporated, about 5-10 minutes. Place in a bowl and set aside to cool.
To make the crumble topping, place 80g of the cake mix into a small bowl with the butter. Rub together using your fingers until combined in chunky crumble. Place in the fridge until ready to use.
For the cake batter, whisk the vegan yoghurt, soy milk and oil together until combined. Add the remaining 220g of cake mix and gently fold in to form a thick, smooth batter.
Spread the batter evenly into the prepared cake tin, then top with an even layer of the cinnamon stewed apples followed by the crumble.
Bake the cake for 35-40 minutes or until it is baked through and the topping is golden and crunchy. Set aside to cool for at least 10 minutes before removing from the tin. Dust with icing sugar and enjoy warm or at room temperature.
Tip: Pink Lady or Grany Smith apples work beautifully in this cake. We used Flora PLANT butter for the crumble topping.
Have a look at our Instagram recipe reel on @nomu.minimakes here.
1 box NOMU MiniMakes Vanilla Cake Batter Mix
Apple filling:
2 apples, peeled, cored and finely diced
1 tbsp vegan butter
1/2 tsp NOMU ground cinnamon
Juice and zest of 1/2 lemon
1-2 tsp brown sugar, depending on the sweetness of your apples
Crumble:
80g MiniMakes cake mix
30g cold vegan butter, cubed
Cake:
220g MiniMakes cake mix
1/3 cup vegan coconut yoghurt
3 tbsp dairy-free milk (we used soy)
2 tbsp vegetable oil
Preheat the oven to 180°C, and grease and line an 18cm or 20cm round cake tin with baking paper.
Start by preparing the apple filling. Place all the ingredients into a small saucepan and cook over medium-low heat until the apples are softened and their juices have evaporated, about 5-10 minutes. Place in a bowl and set aside to cool.
To make the crumble topping, place 80g of the cake mix into a small bowl with the butter. Rub together using your fingers until combined in chunky crumble. Place in the fridge until ready to use.
For the cake batter, whisk the vegan yoghurt, soy milk and oil together until combined. Add the remaining 220g of cake mix and gently fold in to form a thick, smooth batter.
Spread the batter evenly into the prepared cake tin, then top with an even layer of the cinnamon stewed apples followed by the crumble.
Bake the cake for 35-40 minutes or until it is baked through and the topping is golden and crunchy. Set aside to cool for at least 10 minutes before removing from the tin. Dust with icing sugar and enjoy warm or at room temperature.
Tip: Pink Lady or Grany Smith apples work beautifully in this cake. We used Flora PLANT butter for the crumble topping.
Have a look at our Instagram recipe reel on @nomu.minimakes here.
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