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



  Aprox 12 servings
  20 minutes preparation time
  40 minutes cook time


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


  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. 

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  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!
      niki xxx

    • CS on October 18, 2020 at 10:49 am

      Hi there :),

      If I was to bake this batch in a muffin tray, do you know the difference in baking time please?

      Thank you

      • Niki on November 11, 2020 at 8:10 am

        Hi CS
        I’ve nit tried in a muffin tray. But I would reduce the timings.
        Niki xx

  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

  3. Ginette on October 14, 2020 at 12:25 am

    Looks delish! Have you tried it with gluten free flours?

    • Niki on November 11, 2020 at 8:12 am

      Hi Ginette
      You could use buckwheat or I like Doves Farm gluten free.
      Niki xx

  4. Simone on November 2, 2020 at 11:33 am

    Made this yday, and it went down a treat, I’ll pull back on the ginger a bit next time I make it though. I served with yoghurt to balance out the spices (well, especially the ginger)

    • Niki on November 5, 2020 at 8:21 am

      Hi Simone
      Happy you like it!
      Absolutely, adapt to your taste.
      Niki xx

Leave a Comment


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.