Vegan and Gluten Free Apple, Pecan and Sultana Loaf
This delicious Apple, Pecan and Sultana Loaf is the vegan version of the previously posted Gluten and Dairy Free Apple, Pecan and Sultana Loaf. By replacing the eggs with flax eggs, this cake very easily becomes vegan. Just like its sister cake, it is also loaded with fresh, grated apple, juicy sweet sultanas, roast pecan nuts and desiccated coconut. It is moist, healthy, and lightly sweetened with maple syrup, and warming, sweet cinnamon.
Ideal for breakfast, morning coffee, afternoon tea and perfect to include in a lunch box or for a picnic, this cake is wonderful served as is, but also delicious spread with your favourite vegan butter – I love it with nut butters.
How to make Vegan and Gluten Free Apple, Pecan and Sultana Loaf
Collect all your ingredients together:
- pecan nuts or walnuts
- coconut oil
- sweet eating apples, peeled, cored and grated
- dairy free yoghurt – I used coconut
- ground flax seeds and warm water
- maple syrup
- vanilla extract
- gluten free plain/all-purpose flour – I use freee
- cinnamon powder
- cardamom powder
- bicarbonate of/baking soda
- gluten free baking powder
- fine salt
- desiccated coconut
- sultanas or raisins, or mix of the two or dates
How to make this cake:
- Preheat the oven and roast the pecan nuts for 8 minutes.
- Melt the coconut oil, either in the microwave or, melt in a saucepan over a moderate heat on the hob. Set aside to cool whilst you collect and prepare the remaining ingredients.
- Mix the ground flax seeds with the warm water and set aside to thicken.
- Peel core and grate the apples.
- When cooked, roughly chop the pecan nuts.
- Add the flax seed eggs to the yoghurt, maple syrup, vanilla extract and the oil. Mix well with a balloon whisk.
- Now fold the flour, cinnamon, cardamom, bicarbonate of soda, baking powder, salt and desiccated coconut into the wet ingredients, until nearly mixed in.
- Finally add the grated apple, chopped nuts and sultanas and fold in.
- Transfer the mixture to a 450g/1lb loaf tin. I like to decorate mine with some sliced apple and pecan nuts before baking.
- Bake in the centre of a pre-heated oven for around 50 – 60 minutes, or until cooked.
- Leave in the tin for 10 minutes and then transfer to a wire rack to cool.
Ingredients 
1 Roast pecans 
2 Melt coconut oil 
3 Flax eggs 
4 Apples 
5 Chop pecans 
6 Oil, yoghurt, flax eggs, maple, vanilla. Mix 
7 Dry ingredients 
Fold 
8 Apple, pecans, sultanas 
Fold in 
9 Cake tins. 
Decorate 
10, 11 Bake and cool
Made this recipe?
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Vegan and Gluten Free Apple, Pecan and Sultana Loaf
Loaded with fresh, grated apple, juicy sweet sultanas, roast pecan nuts and desiccated coconut, this fabulous, moist, healthy, vegan and gluten free loaf cake is lightly sweetened with maple syrup, and warming, sweet cinnamon.
Makes 1 x 450g/1lb loaf.
Ingredients
- 50g pecan nuts or walnuts
- 70g coconut oil
- 125g apples, peeled, cored and grated
- 40ml coconut yoghurt
- 1 tablespoon ground flax seed plus 3 tablespoons warm water
- 50g maple syrup
- ½ teaspoon vanilla extract
- 75g gluten free plain/all-purpose flour – I use freee
- 1¼ teaspoons cinnamon powder
- ¼ teaspoon cardamom powder
- ½ teaspoon bicarbonate of/baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 20g desiccated coconut
- 50g sultanas or raisins, or mix of the two or dates
To decorate:
- extra slices of apple
- extra chopped pecans
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to fan oven 160°C/180°C/350°F/Gas 4
-
Roast the pecan nuts for 8 minutes. Set aside to cool.
-
Melt the coconut oil, either in the microwave or, melt in a saucepan over a moderate heat on the hob. Set aside to cool whilst you collect and prepare the remaining ingredients.
-
Mix the ground flax seeds with the warm water and set aside to thicken.
-
Peel core and grate the apples.
-
When cooked, roughly chop the pecan nuts.
-
Add the flax seed eggs to the yoghurt, maple syrup, vanilla extract and the oil. Mix well with a balloon whisk.
-
Now fold the flour, cinnamon, cardamom, bicarbonate of soda, baking powder, salt and desiccated coconut into the wet ingredients, until nearly mixed in.
-
Finally, add the grated apple, chopped nuts and sultanas and fold in.
-
Transfer the mixture to a 450g/1lb loaf tin. I like to decorate mine with some sliced apple and pecan nuts before baking.
-
Bake in the centre of a pre-heated oven for around 50 – 60 minutes, or until cooked.
-
Leave in the tin for 10 minutes and then transfer to a wire rack to cool.
-
Serve: delicious served as is, but also delicious spread with your favourite vegan butter – I love it with nut butters.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- baking tray
- small mixing bowl
- chopping board and knife
- box grater
- mixing bowl and balloon whisk
- either 1 x 900g/2lb lined loaf tin or 2 x 450g/1lb loaf tins, lined with baking parchment or parchment liners
