This moist and fluffy healthy breakfast loaf is filled with Autumnal spices and warmth. Start your mornings with a hearty slice, or enjoy in the evenings as a sweet treat.
Preheat your oven to 180c and line a regular loaf pan with baking paper
Mix together the apple cider vinegar and soy milk to combine. Set aside for 5 minutes to allow this to thicken and create your vegan buttermilk
In a large mixing bowl, combine the olive oil, sugar, and cream these together using a wooden spoon
Whisk in the vegan buttermilk, The Turmeric Co. shot and honey (you can switch this for maple syrup or agave to keep the recipe vegan)
Sift your dry ingredients and add these into the mixture, along with the oats and grated apple. Fold everything together to fully combine. Stir in the walnuts or any other nuts and seeds of choice
Transfer your cake mixture into the lined loaf pan and bake for 50-55 minutes, until cooked through. Test if your cake is ready by piercing with a toothpick and if this comes out clean, you’re ready!
Allow the loaf to cool completely on a wire wrack before tucking in
This loaf is delicious served with almond butter and fresh apple slices