Spiced Apple Cake (DF, V)

Ingredients:

100 gm melted dairy-free spread
2 cups white sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
4 apples (peeled, cored, sliced very thinly)
4 cups white flour
4 tsp baking soda
2 tsp nutmeg
4 tsp cinnamon

Topping:
2 tbsp caster sugar 
2 tbsp water
1 tsp cinnamon

Method:

1. Mix melted butter, sugar and egg-replacer in mixing bowl.
2. Fold through sliced apples.
3. Add flour, baking soda, nutmeg and cinnamon to mixture. Stir until mixed.  
4. Tip: If mixture seems too thick, add a little water to allow easy mixing (without over mixing).
5. Spread mixture into a greased and lined 20 cm baking tin.  If you want two smaller cakes or tea loaves, split into two pans.  Would also make nice mini-cakes using muffin tins.
6. Bake at 180 degrees for approximately 50 mins until cake shrinks away from the tin edge.
7. Add topping.

Topping:

1. When cake is cooked, mix sugar and water together to form a syrup.
2. Pour over hot cake and sprinkle with cinnamon.  
3. Leave in oven for a few minutes to form a crusty topping.

Serve warm or cold.   Store in an airtight container when properly cold.

Recipe by Alina @ LittleByLittle