Apple and brandy cake

Autumn’s the season for apples – both dessert and cookers. If you have a glut from your garden (or a kindly neighbour) here’s the perfect way to make use of them.

Based on a traditional German apple cake this recipe is adapted from Rick Stein to be completely dairy-free.

Apple and brandy cakeWe used Alpro’s Greek-style yoghurt as it’s entirely plant based but very rich and creamy.

Getting the cake out of the pan can be a struggle as the apple and sugar topping seeps onto the side a little. Using a pushpan makes this job easier.

Apple and brandy cake

Apple and brandy cake

Pork Belly
A delicious taste of autumn, served warm or cold
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Cake
Cuisine English/German
Servings 12


  • 2 apples peeled cored and thinly sliced
  • 1 tablespoon lemon juice
  • 128 g dairy-free margarine
  • 144 g demerara sugar or muscovado
  • 3 large eggs beaten
  • 228 g plain flour
  • 2 level teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons thick dairy-free yoghurt we used Alpro Greek style
  • 2 tablespoons brandy
  • For the topping
  • 1 1/2 tablespoons demerara sugar
  • 1/2 teaspoon ground cinnamon


  • Preheat the oven to 170 deg C/gas mark 3
  • Coat the sliced apples in lemon juice to prevent browning and set aside
  • Beat together the margarine and sugar until pale and fluffy. Add the eggs with a little of the flour and beat until smooth.
  • Fold in the rest of the dry ingredients with a spatula
  • Stir in the yoghurt followed by the brandy.
  • Transfer the batter to a well greased 23cm cake tin.
  • Arrange the apple slices on the batter in a spiral pattern
  • Mix the demerara sugar and cinnamon together and sprinkle liberally over the top
  • Bake for around 40 minutes until a skewer comes out clean.
  • Leave to cool in the tin for 15 minutes before turning out onto a wire rack
  • Serve warm with non-dairy yoghurt as a dessert or cold as a cake.
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