Christmas Spice Cake (Vegan)

December 14, 2022

Think dates, apple, ginger, mixed spice, vanilla and cinnamon. With a crunchy crumble topping. Divine. And smells just like Christmas.


The Cake Ingredients

1 tbsp melted plant based Nuttelex + extra for greasing cake pan

2 medium apples, grated

250ml almond milk

200g self raising flour

125g almond meal

2 tbsp ground flaxseed

1 1/2 tsp baking powder

1/2 tsp bicarb soda

1 pinch sea salt flakes

1 tbsp apple cider vinegar

150g pitted medjool dates sliced

3 tbsp maple syrup

1 tbsp vanilla extract

2 tbsp ginger powder

1 tsp cinnamon

2 tsp mixed spice

Crumble Topping

3 tbsp plant based Nuttelex

100g brown sugar

5 tbsp plain flour

100g roughly chopped pecans

1 tsp mixed spice

2 tsp cinnamon

1 pinch sea salt flakes


high speed blender/ mixer/ food processor


20 cm cake tin or round with a hole

baking paper (to dry the crumble)


sift icing sugar on top before serving


1Preheat oven to 160C fan 180C regular. Grease baking tin with Nuttelex then sprinkle with flour -remove excess.

2Mix all the crumble ingredients in a bowl then place this mixture onto a piece of baking paper and set aside to dry

3Place all the cake ingredients in a food processor or high speed blender & mix into a smooth batter Stop the processor, take lid off scrapping down the sides once & then pop lid on and blitz once more to make sure batter is smooth with no lumps.

4Pour batter into greased & floured cake pan. then top with the crumble mix. Bake for 40 minutes or until a skewer comes out clean. Once cake is cooled, turn out on rack. Optional, dust with icing sugar. Serve with your fave custard or ice-cream. See a great vegan vanilla bean custard recipe here: