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.
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.
Equipment: