Method

Preheat the oven to 170°C.

Line a square or circular baking tin with parchment, then peel and core all your apples, slicing them in half, and then into slices.

Line the apple slices evenly across the base of the tin, then set aside whilst you make your toffee sauce.

To a microwave safe bowl, add your sugar and vegan butter – microwave in minute intervals on 1000W, until the butter has melted

Once the butter has melted, mix the butter and sugar together well, then microwave again, keeping a close eye on the mixture – you want it to start bubbling, then remove from the microwave, stir, and add your Nush yog, stirring through until you have a smooth caramel sauce

Pour this mixture evenly over the apples, then set aside whilst you make your cake

For the cake, cream your peanut butter and sugar together in a large mixing bowl, then once it looks fluffy, add your Nush yog mixing well until smooth. Add a healthy splash of soy drink to thin this out, then add the self-raising and plain flour, baking powder and salt.

Mix, leaving some chunks of flour, then melt your vegan butter and pour in with the vanilla extract. Mix into the cake batter, then pour your cake batter carefully over the apples.