Phil's Vegan Apple Olive Oil & Pinenut Cake

Serves: 1 Loaf Cooking time: 40 MINUTES
Vegan Pine Nut Xylitol Cake Recipe


  • 2 medium Bramley apples (450g) peeled and cored (250g prepared)
  • 50mls cold water, roughly
  • 3 tsp (12g) egg replacer (I used Orgrans)
  • 90mls cold water
  • 75g date puree – or whizzed up pitted dates
  • 80g Total Sweet Xylitol
  • 50mls extra virgin olive oil
  • 220g wholemeal flour
  • 4 ½ (14g) level tsp baking powder
  • 50g pinenuts

A reduced sugar, dairy free cake wouldn’t have been possible a few years ago, but through this Mediterranean inspired recipe Phil Vickery shows it’s not only possible, but very tasty too…


Pre heat the oven to 160oC, gas mark 3

Line a 2lb loaf tin with a parchment loaf liner or equivalent

Place the apples into a small saucepan and add 50mls cold water

Place over a low heat and cook until pulpy, but not fully cooked, then cool slightly

Mix the egg replacer and 90mls cold water together well

Put the date puree, xylitol and oil into a mixing bowl on a machine and beat until smooth

Add the egg replacer and water and just mix in

Mix the flour and baking powder together really well

Place the apple pulp into the date, oil, xylitol and egg replacer and mix well

Add the flour and baking powder mix and beat together very quickly

Mix well, but don’t over mix or the end sponge will be tough and chewy

Spoon into a prepared loaf tin and spread out evenly then sprinkle over the pine nuts

Place in the preheated oven and cook for 45-50 minutes or until well risen and cooked through

Remove and cool on a wire rack for at least 20 minutes then lift out and cool completely before cutting (with no egg you have a more fragile sponge)