I thought with the weekend approaching, I’d bake an apple cake last night; it’s crumb is moist because I used olive oil and aquafaba with the GF cake flour, spices and thin apple slices. Reduce the time a little if you use a 23cm tin instead of a bundt pan. It’s decorated with a few edible sugar violas. Apple bundt cake 150ml light olive oil 175ml aquafaba 1 cup/ 225g sugar 3 small apples, peeled, quartered and finely sliced 13/4 cups/ 300g plain GF cake flour, sifted 2 tsp baking powder 1 tsp cinnamon Preheat the oven to 160’C fan/ 180’C. Grease and flour the bundt tin. Add the oil, aquafaba and sugar to a bowl and whip until it thickens a little. Fold in the apple slices and flour, baking powder and spices without over stirring. Pour into the bundt tin and bake for 1 hour until the skewer comes out clean. Cool on the bench for 10 minutes, turn out onto a wire rack to completely cool. Serve with a dusting of icing sugar and if you wish, decorate with edible flowers. Enjoy! #atastyvegantable #vegancake #applecake #plantbasedrecipes #cakedecorating #veganbaking #sugarflowers #whitekitchen