Autumn & Vegan Sponge Cake Recipe

Photo credit Alisa Anton

Autumn has arrived. The leaves are starting to fall from the trees and I await wondrously to see the beauty of the earth with its change of colours. Autumn colours are like a hug from nature, warm and cosy. The falling leaves are a great time to reflect and make change. This season I hope to find some peaceful creativity alongside a crackling fire and mug of hot chocolate. The season provides a great array of berries and fruit from the trees which smell wonderful stewing away in the kitchen and of course are just as glorious to eat. I had a few cooking apples gifted to me, and so I went blackberry picking for nice tub of fresh blackberries as I had a cake in mind that I wanted to bake. This was a recipe I developed last autumn when I realised I had no eggs in the cupboard but was in baking mode. The sponge has a slightly gooey texture which works so well with the fruit which soaks into the sponge during baking. It is just so delicious and the colour is joyful to. I hope you enjoy!

Vegan Apple and Blackberry Sponge Cake

Serves 12


  • 6 small cooking apples
  • 8 tbsp Sugar
  • 100ml water
  • 1 tsp mixed spice
  • 2 Handfuls of Blackberries
  • 1tbsp Cider Vinegar
  • 300ml Almond milk (or semi-skimmed milk if non vegan)
  • 150g Stork margarine
  • 300g Self Raising Flour
  • 200g Sugar
  • 1tsp Bicrbonate of Soda
  • 1tsp Vanilla extract


Preheat your oven to Gas 4/ 180C/ 160C Fan Oven

Butter the sides only of a 9 inch spring bottom baking tin

Wash and roughly Chop the apples into rough 1 inch pieces

Place half the apples into a saucepan with 8 tbsp sugar, water and mixed spice and stew them down until the apples are just soft and starting to break down. Then add the other half of the apples and continue to stew the mix down until all the apples have become soft. If the mix looks too dry add a splash more water

You will then have a mixture with a combination of apple puree and chunks, which will create different textures to your finished cake

Pour the apple mix into your baking tin. You will have a lovely thick layer around 1/2 inch thick

Wash the blackberry’s and sprinkle them on top of the apples

Place the milk and vinegar into a jug and leave for 5 minutes

Add all the other cake ingredients (Margarine, Flour, Sugar, Bicarbonate of Soda and Vanilla) into a mixing bowl and then pour the milk and vinegar mixture on top and whisk to form your cake batter

Pour the batter on top of your fruit and place into the oven for 40 minutes or until a skewer inserted into the cooked cake comes out clean

Once baked remove from the oven and allow to cool in the tin

Turn out onto a serving plate so that the fruit is on top and


Zoe Lou


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