Name: Vegan and Gluten Free Apple, Pecan and Sultana Loaf
Prep time: 15 min
Cook time: 55 min
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; extra slices of apple; extra chopped pecans

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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.

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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.

Course afternoon tea, Morning Coffee, treat

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

Prep Time 15 minutes

Cook Time 55 minutes

Author Susan

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