Preheat the oven to 355F / 180C

Start by greasing the ramekins with a little vegan butter and dust with flour. Place the ramekins on a baking sheet lined with baking paper.

Peel the apple and slice into thinly pieces, dust with a little bit of cinnamon and sugar. Set aside

Pour the sunflower oil into a large bowl. Add the sugar, coconut yoghurt and almond extract and mix together until combined.

In a different bowl, combine the flour with the baking powder and salt before mixing together with the wet ingredients.

Spoon a little of the mixture into the base of each ramekins, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top - levelling with the back of a teaspoon or your wet finger

Bake for 25–30 minutes, or until well risen and golden-brown.

Set aside to cool for about 10 minutes before removing the ramekins. Serve warm or cold with a dollop of coconut yoghurt.