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Search results for 350 g of light soft brown sugar
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Search results for 1.5 tsp of finely ground black pepper
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Search results for 2 tbsp of ground cinnamon, plus 1tsp for the syrup
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Search results for 450 ml of soya milk
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Search results for 1 tbsp of apple cider vinegar
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Search results for 305 g of dairy-free spread, softened, plus extra for the tins
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Search results for 180 ml of cold-pressed rapeseed oil
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Search results for 9 tbsp of oggs aquafaba, or 9tbsp of liquid from a 400g tin of unsalted chickpeas
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Search results for 1.5 tsp of vanilla extract
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Search results for 3 pink lady apples, quartered, core removed, and thinly sliced vertically
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Search results for 250 g of icing sugar
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Ingredients
- 350 g of light soft brown sugar
- 1.5 tsp of finely ground black pepper
- 2 tbsp of ground cinnamon, plus 1tsp for the syrup
- 450 ml of soya milk
- 1 tbsp of apple cider vinegar
- 305 g of dairy-free spread, softened, plus extra for the tins
- 180 ml of cold-pressed rapeseed oil
- 9 tbsp of oggs aquafaba, or 9tbsp of liquid from a 400g tin of unsalted chickpeas
- 540 g of self-raising flour
- 2 tsp of baking powder
- 1 tsp of bicarbonate of soda
- 0.25 tsp of sea salt
- 1.5 tsp of vanilla extract
- 3 pink lady apples, quartered, core removed, and thinly sliced vertically
- 250 g of icing sugar