Cream together:
115g Dairy Free Spread
115g Raw Cane Sugar

Add:
450g Chopped Apples (cookers are best)
170g Sultanas

First mix & then add:
2tsps Bicarb with 1tsp boiling water

Finally add and mix well:
225g White spelt flour or wholemeal flour
1tsp Ground cinnamon
1/2tsp Salt

Pour into a lined tin and cook for 45mins-1hr at 175c (or less if you put into muffin cases)

Try substituting chopped apricots for the sultanas, swapping almond essence for the cinnamon and sprinking flaked almonds on top before cooking – makes a stunning apricot and almond cake!