Name: Apple, Pecan and Sultana Loaf - Gluten and Dairy Free
Prep time: 15 min
Cook time: 75 min
Ingredients: 100g pecan nuts or walnuts; 140g coconut oil; 250g sweet eating apples, peeled, cored and grated; 80ml dairy free yoghurt – I used coconut; 2 eggs; 100g maple syrup; 1 teaspoon vanilla extract; 150g gluten free plain/all-purpose flour – I use freee; 2½ teaspoons cinnamon powder; ½ teaspoon cardamom powder; 1 teaspoon bicarbonate of/baking soda; 1 teaspoon gluten free baking powder; ½ teaspoon fine salt; 40g desiccated coconut; 100g sultanas or raisins, or mix of the two or dates; Extra slices of apple; Extra chopped pecans

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Loaded with fresh, grated apple, juicy sweet sultanas, roast pecan nuts and desiccated coconut, this fabulous, moist, healthy, gluten and dairy free loaf cake is 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 butter – be it cow’s butter, goat’s butter or your favourite nut butter.

Can this be a vegan cake?

Yes it can! If you don’t eat eggs, you can easily replace them with flax eggs and you have a wonderful vegan cake, which is also gluten free, with no processed sugar.

**Vegan and Gluten Free Apple, Pecan and Sultana Loaf**

How to make Apple, Pecan and Sultana Loaf – Gluten and Dairy Free

Collect all your ingredients together:

pecan nuts or walnuts
coconut oil
sweet eating apples, peeled, cored and grated
dairy free yoghurt – I used coconut
eggs
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.
Peel core and grate the apples.
When cooked, roughly chop the pecan nuts.
Add the yoghurt, eggs, maple syrup and vanilla extract to the oil and 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 either one 900g/2lb lined loaf tin or two 450g/1lb loaf tins. 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.

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Apple, Pecan and Sultana Loaf – Gluten and Dairy Free

Makes 1 x 900g/2lb lined loaf tin or 2 x 450g/1lb loaf tins.

Course afternoon tea, Morning Coffee, treat

Keyword apple, coconut, dairy free, gluten free, pecans, sultanas

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Author Susan

Ingredients

100g pecan nuts or walnuts
140g coconut oil
250g sweet eating apples, peeled, cored and grated
80ml dairy free yoghurt – I used coconut
2 eggs
100g maple syrup
1 teaspoon vanilla extract
150g gluten free plain/all-purpose flour – I use freee
2½ teaspoons cinnamon powder
½ teaspoon cardamom powder
1 teaspoon bicarbonate of/baking soda
1 teaspoon gluten free baking powder
½ teaspoon fine salt
40g desiccated coconut
100g 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.
Peel core and grate the apples.
When cooked, roughly chop the pecan nuts.
Add the yoghurt, eggs, maple syrup and vanilla extract to the oil and 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 either one 900g/2lb lined loaf tin or two 450g/1lb loaf tins. I like to decorate mine with some sliced apple and pecan nuts before baking.
Bake in the centre of a pre-heated oven until cooked. Around 50 – 60 minutes, for the smaller size and around 1 hour to 1 hour and 15 minutes for the larger size.
Leave in the tin for 10 minutes and then transfer to a wire rack to cool.
Serve: delicious served as is, but also wonderful spread with your favourite butter – be it cow’s butter, goat’s butter or your favourite nut butter.

Recipe Notes

Equipment:

kitchen scales and measuring spoons
baking tray
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

Can this be a vegan cake?

If you don’t eat eggs, you can easily replace them with flax eggs and you have a wonderful vegan cake, which is also gluten free, with no processed sugar.