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By Nourishing Amy

Chocolate Toffee Apple Cake

timerPrep Time: 30 minutes prep

groupsServes: 8 People

Fluffy, chocolatey and cinnamon-y Chocolate Toffee Apple Cake made with real apple pieces, applesauce and a gooey homemade toffee sauce. Top this chocolate and vanilla swirl layer cake with Dark Orange and Ginger Chocolate for a perfect Fireworks Night cake to celebrate. This showstopper cake is also vegan, egg-free and dairy-free and easily gluten-free.


For the Cake Sponges

240ml + 2 tbsp plant-based milk

1 tbsp apple cider vinegar

120g unsweetened applesauce

100g thick coconut yogurt

100g olive oil

150g coconut or light brown sugar

1 tsp vanilla essence

360g self-raising flour

1 tsp baking powder

½ tsp bicarbonate of soda

1 tbsp cinnamon

2 tbsp cocoa powder

For the Apples

1 large apple, cored and chopped small

1 tbsp olive oil

1 tbsp maple syrup

1/2 tsp cinnamon

For the Toffee Sauce:

90g smooth runny almond butter

2 tbsp maple syrup

1 ½ tbsp melted coconut oil

A pinch of salt

For the Cinnamon Buttercream

160g vegan butter, softened

360g icing sugar

2 tbsp plant-based milk

1 tsp vanilla essence

½ tsp cinnamon

To Decorate

45g Dark Orange and Ginger Chocolate, chopped small


Step 1

Preheat the oven to 160Fan/180ºC and line and grease three 6-inch cake tins with parchment paper.

Step 2

For the cake sponges: stir together 240ml of milk and vinegar and allow to sit for 5 minutes to curdle. Pour into a large mixing bowl and whisk in the applesauce, yoghurt, olive oil, sugar and vanilla until smooth. Sift in the flour, baking powder, bicarbonate of soda and cinnamon and add a pinch of salt. Whisk until smooth and thick. Divide the mix into two and to one half, sift in the cocoa powder and whisk again with 2 tbsp of milk until combined.

Step 3

To bake: use an ice cream scoop to space out scoops of vanilla and scoops of chocolate batter between the cake tins. Use the end of a spoon to lightly swirl the batters together. Transfer to the oven to bake for 24 minutes, or until spongey, risen and an inserted skewer comes out clean.

Step 4

To cool: leave in the tins for 10 minutes then carefully lift out to cool fully on a wire rack.

Step 5

For the apples: add the olive oil and syrup to a non-stick pan and once hot, add the apples and cinnamon. Cook for 10 minutes, or until softening and sticky. Remove from the pan and allow to cool fully.

Step 6

For the toffee sauce: whisk together all of the ingredients until smooth. Any leftovers can be stored in a sealed container in the fridge for 1 week.

Step 7

Make the buttercream: beat the room temperature butter in a freestanding mixer (or hand held electric mixer) until soft. Gradually beat in the icing sugar, plant-based milk, vanilla and cinnamon until fluffy and smooth. Beat for 1-2 minutes more to make it really light.

Step 8

To assemble the cake: slice the tops off the cakes so they are flat and discard the parchment paper. Place one cake on a serving board and spread over 1/3 of the buttercream. Make a small indent in the middle and fill with the toffee sauce and some apples. Repeat with the second cake, more buttercream, toffee and apples and add on the third cake layer. Press down lightly and spread over the remaining buttercream. Pour the caramel over the top and decorate with the remaining apples. Add on the chopped dark chocolate.

Step 9

To serve: slice and enjoy straight away, or allow the cake to chill for 20 minutes to firm up. Keep any leftovers of cake in the fridge for 2-3 days, covered well. You can freeze the unfrosted sponges for 1 month, wrapped well, and allow to defrost before decorating and filling.

Made using Divine 70% Dark Chocolate with Ginger & Orange

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