Tuesday, 3 December 2013

If you don't make this cake, you are stupid!

My mum used to make this cake all the time when I was a kid. I remember loving it  but remember it being the kind of homely cake that your friends wouldn't want to eat when they came over because it was ugly.  This also happened when I asked mum to make bird seed slice for a cake sale at school (because it was my favourite) and no one bought it. Honestly though, bird seed slice does not sound that appealing.

Anyway,besides this cake not looking that great it is the yummiest, most moist, rich and delicious cake I have ever eaten, even veganised!


The coating on top is like a coconut caramel and the actual cake is apple and date. Everything about it is perfect!




Lumberjack Cake

Ingredients:

2 Large apples (peeled, cored and chopped)
1 cup of dates (don't use majool, you can just use the cheap dried ones)
1 teaspoon bi-carb
1 cup boiling water
1 teaspoon vanilla
3/4 cup nuttelex (or any vegan butter substitute)
1 egg of egg replacer
1 cup of caster sugar
2 cups of self-raising flour

Topping:
1/2 cup nuttelex
1/2 cup non dairy milk
1/2 cup brown sugar
3/4 cup shredded coconut


Method:

Place chopped dates and apples into a bowl and add bi-carb. Cover with boiling water and set aside for 10 mins.
Line a deep cake tin (traditionally square 23cm) and pre heat oven to 180 degrees.
In a separate bowl cream nuttelex, egg replacer, vanilla and sugar.
Once apples have soaked for 10 mins add to nuttelex mixture, add flour and combine well.
The mixture is quite wet at this point.
Pour into tin and bake for 50 mins.

Topping:

Cook all topping ingredients in a pan until nuttelex is melted. Once cake is done, pour topping over and bake for 20 more minutes.







You really really need to make this cake. You will not regret it!
xx




12 comments:

  1. This cake looks so good! I was wondering if I could make this recipe using gluten free flour with some baking powder or more baking soda to replace the "self-rising flour"? Let me know!

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    1. Thanks so much JoAnna. It tastes even better than it looks!! I honestly have not tried it with GF flour but I think it would work perfectly. The cake is very moist and almost impossible to stuff up so Im sure it would be great .Have a go! Please let me know how it goes. I would love a piccy if you take any too. x

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  2. This looks beautiful! I'd like to make this for Christmas, my vegan brother is there and he's going traveling for a year so I'd really like to bake something special that he could enjoy. Do you reckon if I made a caramel sauce to drizzle over the top, that would work with the consistency?

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    Replies
    1. The cake is very rich already with the dates and caramel on top but it's Xmas so the more decadent the better I think!

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    2. The cake is very rich already with the dates and caramel on top but it's Xmas so the more decadent the better I think!

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    3. Hehe yep, if you can't be decadent at Christmas what's the point of it?? :P

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    4. Oh and just one more question, how many days does this cake last? Ideally I'd make it on the monday to eat on wednesday. 2 days in an airtight container should be okay for a fruity cake, surely?
      -shadoes

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    5. :) The cake last well for about 5 days. As it is so moist it won't dry out! Good luck and let me know how you go!! x

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  3. Thanks, I used to make this before the millennium, lost the recipe around Y2K era.
    Good cake presentation, too!

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  4. I find the cake is even better if you soak the apple and dates for 24 hours

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