Phil's Vegan Apple Olive Oil & Pinenut Cake

Serves: 1 loaf Cooking time: 40 minutes

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…


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


  1. Preheat the oven to 160oC, gas mark 3
  2. Line a 2lb loaf tin with a parchment loaf liner or equivalent
  3. Place the apples into a small saucepan and add 50ml cold water
  4. Place over low heat and cook until pulpy, but not fully cooked, then cool slightly
  5. Mix the egg replacer and 90ml cold water together well
  6. Put the date puree, xylitol and oil into a mixing bowl on a machine and beat until smooth
  7. Add the egg replacer and water and just mix in
  8. Mix the flour and baking powder together really well
  9. Place the apple pulp into the date, oil, xylitol and egg replacer and mix well
  10. Add the flour and baking powder mix and beat together very quickly
  11. Mix well, but don’t over mix or the end sponge will be tough and chewy
  12. Spoon into a prepared loaf tin and spread out evenly then sprinkle over the pine nuts
  13. Place in the preheated oven and cook for 45-50 minutes or until well risen and cooked through
  14. 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)