1.Preheat oven to 220°C (200°C fan-forced). Grease a 24-hole (1 1/2 tablespoons) mini muffin tray with some of the melted spread.
2.Sift icing sugar and flour into a bowl. Stir in almond meal, cinnamon and zest. Using a large metal spoon, fold in remaining melted spread and the apple puree until just combined.
3.Spoon mixture equally into prepared holes. Bake for 10 minutes or until golden and cooked. Cool in tray for 5 minutes. Transfer to a wire rack to cool completely. Dust with extra icing sugar. Serve.
Make ahead – Cakes will keep in an airtight container at room temperature for up to 3 days. Greasing a muffin tray with melted dairy-free spread gives cakes a crisp golden crust You’ll need 2 lemons for zest.Note