A vegan recipe.

Ingredients:

1 cup vegan butter, softened
1 cup brown sugar
1 cup soya milk
1 tablespoon cider vinegar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon cream of tartar 
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup peeled, cored, and chopped apples

Instructions:

Preheat oven to 350 degrees F (180 degrees C). Grease and line with baking paper a 9x13 inch baking pan.  

Pour soya milk into a vessel, add cider vinegar, stir and leave to stand at room temperature for 5 minutes.

In a large bowl, mix together the brown suga, flour and baking powders. Beat in the soya milk, then stir in the almond essemce.

In a separate bowl mix a couple of spoons of flour with a teaspoon of cinnamon and half a teaspoon of salt.  Peel, core and dice the apple and toss in the flour/cinnamon mix till fully coated, then fold into the cake batter.

Pour the batter into the prepared pan and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool on a wire rack before frosting.

Frost the cooled cake and enjoy!


Tips:
You can also add other spices to the cake, such as nutmeg or cloves.

If you want a streusel topping, combine 1/2 cup brown sugar, 1/4 cup all-purpose flour, and 1/4 cup chopped nuts. Sprinkle this over the batter before baking.
Enjoy!

A recipe for hummus cake frosting:

Ingredients:

1 cup cooked chickpeas, rinsed and drained
1 tablespoon tahini
2 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup sugar, or more to taste

Instructions:

In a food processor, combine the chickpeas, tahini, lemon juice, honey, cinnamon, and salt. Process until smooth.
Add the sugar and process until combined. Taste and add more sugar if desired.
Frost the cake and enjoy!

Tips:

For a richer flavor, use roasted chickpeas.
You can also add other flavors to the frosting, such as cocoa powder, vanilla extract, or cardamom.
If you want a thinner frosting, add more milk or water.
Enjoy!

Here are some additional notes about making hummus cake frosting:

It is important to use cooked chickpeas for this recipe. Canned chickpeas will work, but you will need to drain and rinse them well before using them.

If you don't have tahini, you can substitute peanut butter or almond butter.

You can adjust the amount of sugar to taste. If you want a thicker frosting, add less sugar. If you want a thinner frosting, add more sugar or milk.
This frosting can be stored in the refrigerator for up to 3 days. Let it come to room temperature before frosting the cake.

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