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Vegan Celeriac, Apple & Sultana Cake
Join us this month with our wonderful vegan cake recipe created especially for you.
We are always being asked for more and more vegan cakes and this one wont disappoint you, packed full of plant base goodness…… enjoy.
Celeriac apple and sultana cake
4 tbsp Apple Juice
200g Self-Raising Flour
1/2 tsp Baking Powder
1 tsp Nutmeg
140g Light Brown Sugar
150ml Sunflower Oil
Preheat the oven to 180°C/350°F/Gas Mark 4.
Line a 20cm round cake tin with baking parchment.
Pour the apple juice over the sultanas and leave to steep while you make the rest of the cake.
Peel and finely grate the celeriac, then coarsely grate the apple and add to the celeriac. In a separate large mixing bowl, sift the flour, baking powder and nutmeg.
In another bowl, mix the sugar and sunflower oil together until nicely combined.
Add the apple juice and apple-plumped raisins to the grated celeriac and apple, and mix well before adding the sugar and oil mixture, stirring continuously until all the ingredients are thoroughly combined. Next add the sifted flour mix, stirring well to ensure a nice even cake mix.
Pour the mixture evenly into the prepared tin, sprinkle with a a few sultanas, and pop into the middle of the preheated oven to bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. When it’s ready, place on a cooling rack and leave for 10 minutes before removing the tin, then leave to cool completely.
This is a wonderful vegan cake – a real tea time treat packed with fruit and vegetables.