Honestly this is the best! Moist and soft, keeps well and is a large mix enough to do a four layer cake, 8×12 rectangular tray or 15 very large muffins.
You will need to make some apple sauce first the night before and allow to cool, I tend to make lots when we have cooking apples and then take it out the freezer to use as needed, but you can just use eating apples when they start to look a little tired in the fruit bowl too!
Put the dry ingredients in a mixing bowl:
500g Plain flour
400g (2 cups) Light brown sugar
1/2 Cup of cocoa powder
2tsp bicarb & 2tsp baking powder
1tsp salt
1tsp cinnamon
4tsp vanilla essence
Add the wet ingredients:
2 Cups of oat milk (or your choice)
2/3 Cup sunflower oil
2tbsp Apple cider vinegar
2 Cups of apple sauce
Whisk well and pout into lined/greased baking tins or muffin cases as you prefer
Bake for 40 minutes at 180 degrees Celsius for a large rectangular tin, or shorten this to 25 minutes or so for muffins (test its cooked through by checking a skewer comes out cleanly)
For the optional (but highly recommended) frosting:
Mix 1/2 cup of cocoa powder with 1/4 cup of boiling water, leave to cool and then whisk together with 50g of dairy free Marg and 250g of icing sugar.
This amount of frosting will cover the tops thinly and also sandwich the cakes, it goes a long way.
Enjoy!