Egg-free, dairy-free and totally vegan!
Ingredients
- ⅓ cup B-Well Canola Oil
- 3 tbsp B-Well Tangy Mayonnaise
- ¾ cup almond milk/plant milk
- 1 ½ cups brown sugar
- 2 ½ cup flour/gluten-free fFlour
- 1 tsp baking soda
- 1 tsp vanilla essence
- 1 ½ cup apples, chopped into small pieces
- 2 tsp cinnamon powder
- 1 tbsp coconut butter
- 4 tbsp coconut nectar
- Coconut flakes (optional)
Instructions
Preheat the oven to 190˚C.
In a large bowl, mix the brown sugar, oil, B-Well Tangy Mayonnaise, vanilla essence and milk until blended and smooth.
In another bowl, mix flour, 1 tsp of cinnamon and the baking soda.
Stir together the wet and dry mixture and then fold in the chopped apples.
Pour batter into a large, greased cake pan or into a separate cupcake tray.
Combine the rest of the cinnamon with the coconut butter, coconut nectar and coconut flakes.Sprinkle it evenly over the batter; this will create a crunchy crumble.
Bake for 45 minutes and serve warm with cream or ice-cream, Enjoy!
Notes
Nutrition information reflects 1 of 4 servings with kale-sesame topping.
