September 2025. This year there has been an exceptional amount of cooking apples on the tree which are quite sweet. The freezer is full and I’ve given away many to friends and neighbours and have been working on sugar free/ low fat recipes. Apple cake is a favourite and so is apple and apple & mango chutney which is now in the pantry to last over the winter. I use plant based ingredients as am vegetarian, I use erythritol plant based sweetener when needed and soya milk but any substitutes can be used.

No added sugar Apple cake Oil and line an 8”/20cm cake tin with baking paper. Preheat oven to 180f/fan 160/gas 4

200g apples, peeled and sliced. Add 50g sultanas and 25ml cold water, bring to boil, them simmer until soft.Stir occasionally to make sure it does not burn. Drain then allow to cool before using.

100g plant butter softened, 200g self raising flour, 1 egg, 2 teaspoons ground cinnamon, 6-8 tablespoons soya milk. Optional add 25g chopped walnuts and a few pieces to decorate top.

In a large bowl combine all ingredients, mix together until soft and creamy. Transfer to tin, if using walnuts decorate top, cook in centre of oven 30-40 minutes, remove from oven, leave in tin to cool. Slice and serve on its own or with soya dream or custard.

Store in cake tin, will freeze for 3 months.