🍎 Serves: 8–10
⏱️ Time: 15 min prep, 40–45 min bake
🌱 Vegan | Egg-Free | Dairy-Free
🛒 Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour (or spelt flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon (optional)
- ¼ tsp nutmeg (optional)
Wet Ingredients:
- 1 cup fresh custard apple pulp (from about 2–3 medium fruits, deseeded)
- ½ cup plant-based milk (almond, soy, or oat)
- ½ cup organic cane sugar or coconut sugar
- 1/3 cup neutral oil (like sunflower or light olive oil)
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract
Optional Add-ins:
- ¼ cup chopped nuts (walnuts, cashews, or almonds)
- ¼ cup shredded coconut or raisins
👩🍳 Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Lightly grease and line a 9-inch round cake pan or loaf tin with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Blend Wet Ingredients
- In a blender or mixing bowl, combine custard apple pulp, plant milk, sugar, oil, vinegar/lemon juice, and vanilla. Blend until smooth and creamy.
4. Combine
- Pour wet mixture into the dry ingredients.
- Stir gently until just combined — don’t overmix.
- Fold in any optional add-ins like nuts or coconut.
5. Bake
- Pour batter into the prepared pan.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Serve
- Serve as-is, dusted with powdered sugar, or with a dollop of vegan whipped cream or coconut yogurt.
