Description
You’ll fall in love with the decadent, rich, and delicious vegan Lumberjack cake that’s gluten, soy, and nut-free. Perfect for special occasions or weekend baking.
Ingredients
Cake:
- 1½ cups (around 2-3) apples, peeled and grated
- 1 cup pitted dates, chopped
- 1 teaspoon bicarb soda
- 3 tablespoons aquafaba* (chickpea water)
- ½ cup neutral cooking oil (sunflower, grapeseed, or rice bran are best)
- 1 teaspoon vanilla extract
- 1 cup coconut sugar
- 2 cups gluten-free all-purpose flour (plus more for the cake tin)
- ½ teaspoon salt
Topping:
- ⅓ cup vegan butter (plus more for the cake tin)
- ⅓ cup plant milk
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1½ cups unsweetened shredded coconut
Instructions
- For the cake: Preheat the oven to 180 degrees Celcius (355 degrees Fahrenheit) and spread some vegan butter on the base and sides of a 21cm / 8.5inch springform cake tin. Add approximately 2 tablespoons of the flour to the pan and tap it around until it sticks to the butter. You’ve just created a non-stick surface. If you have any flour left over, save it for the batter.
- In a bowl, combine the apples, dates, bicarb soda and 1 cup /250ml of boiling water. Put a lid or plate on top and set aside for 10 minutes.
- In the meantime, in a separate bowl, whisk the aquafaba for about 30 seconds to a minute until it goes white and a small peak forms. This is your binder.
- Add in the oil, vanilla, sugar, and whisk until well combined.
- Sift in the flour and salt and fold to combine. If you have any flour left over from doing the pan, add it in now.
- Add in the apple and date mixture to the main bowl and stir. It is going to be quite a wet batter. Don’t worry, it will bake fine.
- Pop in the oven and bake for 45-50 minutes.
- For the topping: While the cake is baking, combine and mix well all the topping ingredients in a bowl and set aside.
- Once the cake is ready, remove it from the oven and spread the coconut mixture on top evenly and return to the oven for a further 25-30 minutes, until the coconut is a light golden brown and a skewer comes out clean when inserted into the middle of the cake.
- Remove cake from oven and let cool completely before removing from cake tin and serving.
- Serve with some whipped coconut cream, plain vanilla ice cream, or on its own.
Notes
Aquafaba: If you haven’t used aquafaba before, this is the chickpea water when you purchase a can of chickpeas. You can read more about it here.
- Diet: Vegan
