Spiced Apple, Ginger Cake with a Pecan crumb topping

It’s apple season! And I’m feeling super inspired by all the beautiful autumnal apple recipes appearing so I was really happy when Abel & Cole asked me to create an apple cake with their fantastic organic apples! 
I decided to make a spiced apple & ginger cake with an amazing crumbly nutty pecan topping – oh my goodness it’s so so good! 


I tested it on my retreat day guests and they LOVED it. The combination of apples, sweet spices and that crumble topping is incredibly good.


I hope you love my cake but in the mean time here’s a little bit more about why Abel & Cole is so awesome; 

Their entire business is geared around reducing food waste; 

  • Ethical buying practices, market seasonally, using up surplus etc 

They trade ethically;

  • Asking when making a transaction ‘does this work for both parties?’, lasting relationships with suppliers, helping suppliers go organic, providing technical and financial assistance

Working with suppliers with social impact


They have long term relationships with environmental NGOs – e.g. Friends of the Earth, Marine Conservation Society


Always minimising packaging throughout supply chain; 

  • What can be sent loose, will be, no extra packaging used behind the scenes, all packaging can be returned, no polystyrene

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  Aprox 12 servings
  20 minutes preparation time
  40 minutes cook time

Ingredients

To make the cake:
  • 200g self raising flour 
  • 125g  ground almonds
  • 2 tbsp ground flaxseeds
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tbsp apple cider vinegar 
  • 250ml plantbased milk 
  • 1 tbsp coconut oil 
  • 150g medjool dates pitted
  • 3 tbsp maple syrup
  • 1 tbsp vanilla essence
  • 2 tbsp ginger powder
  • 1 tsp cinnamon
  • 2 tsp mixed spice 
  • 2 organic apples grated 
 
For the topping; 
  • 100g brown sugar
  • 100g pecans toasted and crushed a little 
  • 2 tsp cinnamon
  • 1 tsp mixed spice 
  • 1/2 tsp sea salt
  • 3 tbsp vegan butter, melted
  • 5 tbsp plain flour

Directions

  1. Pre heat your oven to 180c
  2. Grease a medium loose bottom pan with coconut oil. 
  3. To make the crumb topping, combine the sugar, cinnamon, mixed spice and salt in a medium bowl. Stir in the melted butter.
  4. Add the flour and stir in. Spread out mixture on baking paper to dry until ready to use.
To make the cake; 
  1. Add all the ingredients to a food processor or high speed blender apart from the apples and blitz until you get a smooth batter and there are no lumps.
  2.  Now add the grated apples and blitz again – briefly just to combine.
  3. Spoon the batter into the cake tin then top with the crumb topping. 
  4. Now bake for aprox 40 minutes or until a skewer comes out clean. 
  5. Allow the cake cool for 10-15 minutes until turning out. 

4 Comments

  1. Rachel on October 30, 2019 at 1:39 pm

    Hi, I just wanted to say thank you so much for the recipe. I made it at the weekend and it was delicious. I will definitely make it again. (very soon!!)

    • Niki on November 2, 2019 at 11:43 am

      so so happy you enjoyed Rachel!
      love
      niki xxx

  2. Laura on November 5, 2019 at 3:26 pm

    Do you think I could make this with parsnips instead of apples? Maybe adding a little extra moisture somewhere? This looks delicious, I just can’t eat apples, much to my dismay!

    • Niki on November 7, 2019 at 4:42 pm

      Hi Laura
      I think parsnips or carrots actually.
      Good luck
      Love
      Nikixxxx

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