* 115g (4oz) dairy-free margarine
* 115g (4oz) brown sugar
* 30ml (1fl oz) sunflower oil
* 60ml (2fl oz) soya or almond milk
* 200g (7oz) self-raising flour
* 1 tsp baking powder
* 1 heaped dsp ground cinnamon
* 1/2 tsp salt
* 3 red apples, grated
* handful of dates, finely chopped
* handful of mixed nuts, chopped
* brown sugar
* fresh fig slices and soya or whipped double cream, to serve
1. Preheat the oven to 350°F/180°C. Blend the margarine and brown sugar in a mixer (or with a hand whisk) until creamy.
2. While still mixing, add the oil, followed by the soya milk, and mix until well incorporated. Reduce the speed of the mixer and gradually add the selfraising flour, baking powder, cinnamon and salt.
3. Add the grated apple and chopped dates, and pour into a greased 9in/23cm loose-bottomed cake tin.
4. Sprinkle the chopped nuts and a little brown sugar over the top of the cake, and gently press into the mixture.
5. Place in the oven and bake for 1 hour 15 minutes or until a knife comes out clean.
6. Allow to cool and serve with fresh fig slices and soya or whipped cream.
More recipes from World Food Café:
Crunchy sweet and sour salad
Chickpea, date and pine nut pilau
Extracted from World Food Café: Vegetarian Bible by Chris and Carolyn Caldicott, £20 Frances Lincoln