I’ve made this cake in a bundt tin as it needs so little decoration because it tastes so good that I felt a bundt would help it to look wonderful.
I love bundt tins (you might have guessed from some of my other recipes) as they take any cake and simply raise it up to another level of fancy and showstopping. What’s wonderful about bundts?? They do all the work and you take all the credit!
You can make this cake as a regular vegan one if you want to and I’ll list the Gluten Free changes needed below in the ingredients. Obviously there’s no butter or dairy products in the cake so it’s also a great healthy option. I used coconut oil to grease the tin rather than butter and floured it as normal (using GF flour).
Sometimes it’s wonderful to be able to use ready made products to make a totally delicious bake and having some ready made Puff Pastry in the fridge or freezer and some lovely apples are basically all you need to create this very sophisticated looking dessert that will definitely take centre stage.
I’m a huge fan of a fruit cake, of any variety at all. I absolutely love fruit cake but there is the awful dread that you’ll bite into a slice and it will be dry…disaster! No fear with this recipe at all. It’s so delicious and moist and you can add your favourite dried fruit when making it.
No mixer needed to get this into the oven and it takes about 15 minutes , an hour to bake and the smell, it’s just so good!
I would feel you’re better making this cake the day before you need it as it cuts better after resting for about 24 hours.
I used a 6″ / 16cm square tin but it will also work in a 2lb loaf tin. I would recommend you have some parchment up above the side of your loaf tin while prepping it.