Course: Desserts/Sweet Treats

Servings: 16 squares

Prep time: 30 min Cook time: 35 mins

Difficulty level: Easy

VEGAN

*** FEATURING OUR LOVE VEGAN CARAMEL AND PEANUT BARS ***

Author: Jennifer Sargison

This apple bake is a big favourite in our household, especially for pudding after a Sunday Lunch, topped with vegan ice-cream. I can tell you now that this is not part of my healthy eating recipes as it is loaded with sugar! It does contain fruit, nuts and our healthy Love Vegan bars but unfortunately it’s still very naughty! We all need a treat every now and then so save this for that special occasion and indulge in pure and utter deliciousness.

We enjoy our with vegan ice-cream but also it’s also lovey to be eaten on it’s own, making it the perfect cake to include in packed lunches, for picnics, or as a snack whenever you want a tasty treat.

I think you’re going to love this x

Ingredients

For the caramel sauce

150g caster sugar

50g brown sugar

3 tbsp golden syrup

30g coconut oil

1/4 cup coconut cream (the top part of a tin of coconut)

2 tbsp self-raising flour

For the base (once combined you’ll/be reserving 200g for the topping)

270g self-raising flour

100g caster sugar

100g brown sugar

180g rolled oats

1 tsp bicarbonate of soda

Pinch of salt

240g vegan spread

Topping

5 regular eating apples, peeled, cored and cubed

80g pecans, chopped

2 x caramel and peanut love vegan bars

Method

Preheat the oven to 180C and line a large baking tray (13x9inch) This is bigger than a regular brownie tin, you will need the extra space, or the fillings will fall over the top whist cooking. (it’s quite a big traybake)

Part one - prepare the caramel

Add the sugar, golden syrup and coconut oil to a bowl over a pan of simmering water and stir continuously until dissolved
Once dissolved stir in the coconut cream and leave to one side

You will add the 2 tbsp flour just before topping the tray bake to thicken the sauce

Part two - make the base

Pop the flour, sugars, oats, bicarb and salt into a large mixing bowl and stir together
Add the vegan spread and smooth it into the flour until you have a batter
Place 200g of this batter in a separate bowl to use later for the crumble top
Press the remaining batter into your lined tin and bake for 10 minutes

Whilst the base is cooking peel and chop the apples, chop the pecans and chop the love vegan bars into small cubes. Place into a bowl and gently mix together

Remove the base from from the oven when the 10 minutes is up and prepare the sauce

Part three - the sauce and toppings

Add the flour to the caramel sauce and mix until combined and thickened
Pour the caramel layer onto the cooked batter, reserving a spoonful to drizzle at the end
Add the apple, pecan and vegan bar mix to the caramel
Crumble the reserved 200g of batter over the apple mix
Drizzle with the remaining spoonful of caramel sauce
Bake for another 20 minutes or until the crumble chunks are golden
Leave to cool completely on a wire rack before slicing (it will be too sticky and crumbly whist hot)
Serve with ice-cream for a tasty pudding or cold as you would a regular cake.

Get your Love Vegan by Jennifer fix

BUY ME!

You need me to make this delicious caramel & peanut cake…trust me, I taste great in the crumble topping! You’ll also have a steady supply of treats left for you snack box

If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x

*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)

Nutty Caramel & Apple Cake