150g (3/4 cup) vegan spread extra to grease
100g (scant 1/2 cup) black treacle
100g (scant 1/2 cup golden syrup)
100 ml (scant 1/2 cup oat milk
100g (1/2 cup) dark muscovado sugar
225g (1 2/3 cups) self-raising flour
125g (1 1/4 cups) rolled oats
1/2 tsp bicarbonate baking soda
1 tbsp ground ginger
2 small apples, cored, sliced into 6 rings
FOR THE GLAZE
1 tbsp vegan spread
1 tbsp brown sugar
1.Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20 x25 cm (8 x 10in) baking tin.
2.Measure the treacle,syrup and spread into a medium pan, put on a low heat and allow to melt completely. Don’t let it boil.
3.Remove from the heat, stir in the milk, then set aside to cool slightly.combine the sugar, flour, oats, bicarbonate of soda and ginger in a large mixing bowl.
4.In a large super-clean and grease-free bowl, whisk the Aquafaba for a couple minutes using a electric handheld mixer until it’s light, pale and frothy.
5.Stir the contents of the saucepan into the dry ingredients to give a thick batter, then gently fold in the foamy Aquafaba until throughly blended.
6.Pour into the prepared tin and level the top. Arrange the apple rings on top of the batter to give three rows of four slices.
7.In a small bowl, mix the glaze ingredients and dot each apple ring with the glaze.
8.Bake in the middle of the oven for 40-45 minutes until risen or until a skewer inserted into the middle comes out clean.
9.Cool in the tin for 10 minutes before removing and cooling on a wire rack. Cut into 12 pieces to serve.