Panda’s Kitchen
Whole grain, plant based, made for the kitchen bench
Round tea cake topped with fanned apple slices and walnuts, one slice cut

Vegan Apple, Cinnamon & Walnut Tea Cake

No butter, no eggs — one 20–22 cm round tin, makes 10–12 slices, about 1 hour plus cooling

Ingredients

Method

  1. Heat the ovenOven
    • 180 °C conventional / 160 °C fan.
    • Line a 20–22 cm round cake tin.
  2. Prep the apple and walnutsBoard
    • Peel and thinly slice large apple.
    • Roughly chop walnuts.
  3. Mix the dryLarge bowl
    • plain flour, baking powder, cinnamon, a pinch of salt and brown sugar.
  4. Mix the wetSecond bowl
    • oil, soy milk, vanilla and lemon juice (or apple cider vinegar).
  5. CombineLarge bowl
    • Stir the wet into the dry just until combined — don’t overmix.
    • Fold through about half the apple and half the walnuts.
  6. Fill the tin and topCake tin
    • Spoon the batter into the tin.
    • Arrange the remaining apple over the top and scatter over the remaining walnuts.
    • Mix brown sugar with cinnamon and sprinkle over.
  7. BakeOven
    • 40–45 minutes, until a skewer comes out clean.
  8. CoolRack
    • Let it cool completely before slicing for cricket.
    • It tastes even better after sitting for a few hours — the apple keeps it moist.

Nutrition per slice (1/12 of the cake)