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Vegan Lumberjack Cake

Vegan Lumberjack Cake (Gluten-Free)

  • Author: Maša Ofei
  • Prep Time: 30 minutes
  • Bake Time: 1 hour 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10-12 slices


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. 



  • 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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add in the oil, vanilla, sugar, and whisk until well combined.
  5. 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.
  6. 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.
  7. Pop in the oven and bake for 45-50 minutes.
  8. For the topping: While the cake is baking, combine and mix well all the topping ingredients in a bowl and set aside.
  9. 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.
  10. Remove cake from oven and let cool completely before removing from cake tin and serving.
  11. Serve with some whipped coconut cream, plain vanilla ice cream, or on its own.


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

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