Strawberry and apple cake (v)

Perfect for summer or when you need a dose of summer, this simple cake is naturally sweetened and is delicious plain or with custard or ice cream.
Makes 1 square cake to serve 12.

Author: Adapted from the simple summer strawberry cake on Once Upon A Chef

Original post (with pictures) here.

6 tablespoons non-dairy spread
3/4 metric cup coconut sugar
Egg replacer to the equivalent of 1 egg OR 1 tbsp chia seeds soaked in 1/4 cup water
1 teaspoon vanilla
1/2 metric cup almond milk (or other milk; mine was unsweetened)
1-1/2 metric cups plain flour
1-1/2 teaspoons baking powder
Pinch salt
1 medium apple, peeled and chopped
1 metric cup de-hulled strawberries, chopped in half


1. Preheat your oven to 175'C (350'F) and line a square cake pan with baking paper.
2. In a medium bowl, beat the non-dairy spread and coconut sugar on medium power until fluffy. Add the egg substitute and vanilla and beat to incorporate.
3. In a separate bowl, whisk together the flour, baking powder and salt. Add approximately one-third of the flour to the creamed sugar and beat to incorporate; subsequently, add approximately one-third of the milk to the creamed sugar and beat to incorporate. Continue gradually adding the flour and milk in turn until incorporated. The batter will be quite thick.
4. Stir through the apple and half of the strawberries.
5. Transfer the batter to your prepared dish and top with the remaining strawberries.
6. Bake for 40 minutes, monitoring carefully from about 35 minutes, until golden and a skewer inserted in the centre comes out clean.

Serve plain or with (non-dairy) custard or ice cream.