Fill your cake tin with this apple and almond cake. It’s a great treat for anyone on a dairy-free or vegan diet, and it’s great with a cup of tea in the afternoon.
Butter and line a 20cm deep cake pan with baking paper using the spread. Preheat the oven to 180°C/160°C fan/gas 4 (180°C/160°C fan/gas 4). Pour the oat milk into a jug, add the lemon juice, and let aside at room temperature for 5 minutes.
In a large mixing bowl, combine the flour, both sugars, and baking powder. Pour in the thickened oat milk mixture and almond extract, then stir in the butter and 12 teaspoon salt. Using an electric whisk, combine all of the ingredients. Toss the apples in a second large mixing dish with the remaining 1 tablespoon flour and toss to coat. Using a spatula, fold the apples into the cake batter, then scoop the mixture into the prepared pan and top with the almonds.
Bake for 1 hour and 20 minutes in the center of the oven, or until brown and firm to the touch. Allow it cool in the tin for a few minutes. Serve immediately, or transfer to a wire rack to cool entirely. Allow to cool completely before storing in an airtight jar for up to three days.