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spiced-apple-ginger-cake-with-a-pecan-crumb-topping 1a

Spiced Apple, Ginger Cake with a Pecan Crumb Topping

A lovely spiced apple & ginger cake with an amazing crumbly nutty pecan topping - the crumble topping elevates the cake to the next level of deliciousness.
Prep time: 20 minutes
Cook time: 40 minutes
Approx 12 servings
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Ingredients

For the cake

  • 200 g self raising flour
  • 125 g ground almonds
  • 2 tbsp ground flaxseeds
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tbsp apple cider vinegar
  • 250 ml plantbased milk
  • 1 tbsp coconut oil
  • 150 g medjool dates pitted
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 2 tbsp ginger powder
  • 1 tsp cinnamon
  • 2 tsp mixed spice
  • 2 organic apples grated

For the topping

  • 100 g brown sugar
  • 100 g 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

Instructions

  • Pre heat your oven to 180c
  • Grease a medium loose bottom pan with coconut oil.

To make the crumb topping

  • Combine the sugar, cinnamon, mixed spice and salt in a medium bowl. Stir in the melted butter.
  • Add the flour and stir in. Spread out mixture on baking paper to dry until ready to use.

To make the cake

  • 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.
  • Now add the grated apples and blitz again–briefly just to combine.
  • Spoon the batter into the cake tin, then top with the crumb topping.
  • Now bake for approx 40 minutes or until a skewer comes out clean.
  • Allow the cake to cool for 10-15 minutes until turning out.