This is a delicious sweet treat in the form of a tray bake made with wonderful flavours and textures. Great for that special occasion or afternoon treat!
Makes 12 pieces
175g vegan butter (I use unsalted Flora in the UK): you will need 125g softened, 50g cubed and chilled
200g light brown sugar or coconut sugar
8 cardamom pods, seeds removed and crushed or 2 tsp ground cardamom
1 tsp ground cinnamon
200g self-raising flour
75g ground almonds
1 tsp baking powder
1 tsp baking soda
8 tbsp plant-based milk mixed with 1 tsp vinegar (I used apple cider vinegar)
60g flaked almonds, toasted
400g dried apricots, halved
- Preheat oven to 180C.
- Grease a baking tray (approx. 12 inches in length and 8 inches width) and line the bottom with baking paper.
- Beat 125g softened butter with 125g sugar until it comes together.
- Add the cardamom seeds/powder and 1/2 tsp cinnamon.
- Mix in the milk and vinegar mixture along with 125g of flour, ground almonds, baking powder and baking soda until combined (you may need a little milk) and spread out evenly in the baking tin.
- In a bowl rub together the chilled butter, remaining sugar (75g), remaining flour (75g) and 1/2 tsp cinnamon, plus a pinch of salt to form clumpy crumbs.
- Stir in the flaked almonds and then sprinkle 2/3 of the crumble over the cake.
- Lay the cut apricots on the topper and scatter remaining crumble around them.
- Bake in the oven for 1 hour until risen and golden.
- Allow to cool for 20 minutes before removed them and cutting them.
- Serve cake at room temperature with a drizzle of vegan cream of your choice or ice-cream.
This tray bake works well using gluten free flour (I use Doves Farm Self-raising). Follow the same quantities as above with the addition of 1 tsp of xanthum powder.