Ginger and Apple Cake

175g gluten-free plain flour
175g gluten-free oat flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
pinch salt
2 teaspoons ground ginger
2 teaspoons mixed spice
225g dark brown sugar
100g dairy-free margarine, melted
1 tablespoon white wine vinegar
250 – 300ml plant-based milk
2 eating apples, peeled, cored and chopped into small chunks
golden syrup

Line an 8 inch cake tins with baking parchment. Preheat oven to 180°c / 160°c fan oven / gas mark 4.

Weigh the gluten-free plain flour, gluten-free oat flour, baking powder, bicarbonate of soda, ground ginger and mixed spice into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

Add the soft dark brown sugar and salt and stir together.

Melt the dairy-free margarine then add the plant-based milk and vinegar. Stir into the dry ingredients. It should be the consistency of a smooth thick batter.

Stir in the chopped apples.

Pour into the prepared cake tin and bake for about 30 minutes until a knife inserted into the centre comes out clean. Leave to cool for 15 minutes in the tins before turning out onto a plate then onto a cooling wire so it cools the right way up (The sponge could break in half if you leave it to cool upside down).
Warm a little golden syrup and pour over the cake.