Petite Kitchen's Vegan Apple Cake Recipe

Try this rustic cake drizzled with caramel

Apple and fig cake with caramel drizzle. Picture / Eleanor Ozich.

Today, I share with you a recipe for vegan apple and fig cake that is so simple to throw together. It's very light to eat, it can even be enjoyed for breakfast served with tangy coconut yoghurt.


• 1 cup spelt or buckwheat flour
• 2 apples, cored & diced into 1cm thick pieces
• 8 dried figs, tough stalks removed & finely sliced
• 1/3 cup rice malt syrup or maple syrup
• 1 cup ground almonds
•  ¾ cup coconut cream
• 1 tsp ground cinnamon
• 1 tsp pure vanilla
• Pinch of sea salt

Caramel drizzle
• ¼ cup almonds, cashews or Macadamia nuts
• ¼ cup rice malt syrup, or pure maple syrup
• 2 Tbsp coconut cream
• Pinch of sea salt

1. Preheat oven to 170C, and grease or line a cake tin with baking paper.

2. Combine all cake ingredients in a bowl, and mix until well incorporated. Spoon batter into prepared cake tin, and smooth out evenly.

3. Bake for 30 minutes, or until a skewer comes out clean when inserted in middle. Leave to cool completely.

4. To make drizzle, add all ingredients in to a high powered blender, and blend until smooth. You may need to add a little more coconut cream to get a thick luscious consistency, start with 1 tablespoon at a time.

5. To serve, drizzle cake with caramel sauce — and enjoy! Keeps for 2-3 days in an airtight container.

• For more from Eleanor Ozich see 

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