My daughter shares her house with a couple of friends who have steadily wiggled their way into my heart over the last couple of years. Charlie is a gingery, kind, chutney making gentle soul. Eleanor is a funny, feisty, funky-glasses wearing gal. Together with Zoe – cat loving, vegetable gardening, ever loving, vegan feminista – it makes for the basis of a great sitcom. Some of the tales from their home make for laugh out loud stories and I am so glad that Zoe has these friends to share her days with. They are incredibly supportive of each other and I am loving having a little place in their lives.
We spent some of the end of year break helping this trio move into a new house and what do mothers always bring to moving day ? Drinks, sandwiches and cake ! Yummy, sticky, spicy, gingery, vegan cake.
This cake was a particular hit with Eleanor so, in her honour, I am dedicating this one to her !
Eleanor’s Gingerbread Apple Cake
2 teaspoon flax seeds soaked in 1/4 cup water ( or 2 eggs if you’re not vegan )
1/4 cup each of brown sugar and caster sugar
1 teaspoon vanilla
4 tablespoons of molasses
1/2 cup vegetable oil
2 large apples grated
1 cup milk – I used almond
1/2 cup water
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp bicarb soda
1 tsp ground ginger
1 tsp ground cinnamon
1 1/2 cups wholemeal flour
1/2 cup rolled oats
Preheat oven to 180 degrees. Grease or line a round pan or loaf tin.
Mix together flax seeds or eggs, sugars, oil, milk, vanilla, water, molasses and apples.
In a large bowl place flour, baking powder, bicarb soda, cinnamon, ginger, salt and whisk to combine.
Stir through wet ingredients until combined. Gently stir through oats. Don’t over mix !
Pour into pan and bake for about 40 minutes.
We had this with some vegan cream cheese icing but it was still good even without it. I’ll leave the toppings up to you !