Preheat the oven to 170°C. Grease and line a 7 inch springform circular cake tin with nonstick baking paper.
In a large mixing bowl, cream together the margarine sugar and vanilla extract until light and fluffy. Beat in the eggs, one at a time, mixing well between additions.
Fold in the flour, baking powder, cinnamon and non-dairy yogurt until incorporated.
Spoon a third of the batter into the prepared cake tin and arrange half of the apple slices in the batter. Spoon another third of the batter on top and arrange the remaining apple slices on top. Spoon the remaining batter on top and smooth with a palette knife.
Tap the tin a few times to help release any air bubbles.
Bake for 45-55 minutes until a cake tester comes out clean when inserted into the centre.
Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.
Cut into portions and serve on plates when cool.
See more Kosher recipes