Apple, Date & Caramelised Coconut Lumberjack Cake

July 14 2021

This week's new recipe is a 'Lumberjack Cake,' essentially a combination of apples, dates, and caramelised coconut in a delicious loaf form.

During my childhood, my mum used to bake a variation of this cake. While the traditional recipe calls for generous amounts of butter and sugar, after numerous experiments, I discovered that I preferred the version with maple syrup and olive oil. This choice not only lightens the cake but also allows the distinct flavours of apples, dates, and coconut to shine. Additionally, it transforms the recipe into a somewhat 'healthier' alternative - a bit of a bonus!

This loaf is both dairy and refined sugar-free. For those with gluten sensitivities, it can easily be adapted to a gluten-free version by using a gluten-free baking blend flour.

Enjoy the recipe and please let me know if you make it @gatherandfeast. I guarantee you'll find yourself coming back to make it again and again.




Apple, Date & Caramelised Coconut Lumberjack Cake | Gather & Feast


Apple, Date & Caramelised Coconut Lumberjack Cake  |  Gather & Feast

Apple, Date & Caramelised Coconut Lumberjack Cake  |  Gather & Feast


G&F is a reader-supported publication, free from paywalls and embedded ads.
Your support is SO greatly appreciated and helps fund the development of new recipes that I hope will make their way onto your kitchen table. x


Dairy-Free, Refined Sugar-Free, Gluten-Free option, Nut-Free
20 minutes preparation time + 60 minutes cooking time (+ cooling)


  • 2 large apples (roughly 350g), coarsely grated
  • 1 1/4 cups (220g) pitted dates, finely chopped (approximately 10 large Medjool dates if using fresh Medjool)
  • 1 teaspoon (6g) bi-carb soda
  • 1/2 cup (120ml) boiling water
  • 3/4 cup (150g) extra virgin olive oil
  • 1/2 cup (150g) pure maple syrup
  • 1 tablespoon (10g) vanilla bean paste or extract
  • 1 egg
  • 1 3/4 cups (235g) spelt flour or plain all-purpose flour (gluten-free baking blend for a gluten-free option)
  • Small pinch salt


  • 2 tablespoon (20g) extra virgin olive oil
  • 1/3 cup (95g) pure maple syrup
  • 1/2 cup (120g/125ml) milk of your choice (I've used oat)
  • 1 cup (80g) shredded coconut
  • 1 tablespoon (10g) vanilla bean paste or extract
  • Small pinch of salt


  1. Preheat your oven to 180°C/350°F. Line a 31cm long loaf tin with greaseproof paper.
  2. In a bowl, combine the grated apples, chopped dates, bi-carb soda, and boiling water. Allow the mixture to sit for 10 minutes.
  3. In a separate bowl, whisk together the olive oil, maple syrup, egg, and vanilla.
  4. Fold in the apple and date mixture into the wet ingredients.
  5. Now, fold in the flour and add a small pinch of salt. Mix until just combined.
  6. Pour the batter into the prepared loaf tin and bake for 40 minutes at 180°C/350°F.
  7. While the cake is baking, let's prepare the topping. In a small saucepan, combine the topping ingredients and simmer for 2-3 minutes.
  8. After the initial 40 minutes of baking, remove the cake from the oven. Add the warm topping to the top of the cake, spreading it evenly.
  9. Bake the cake with the topping for an additional 20 minutes.
  10. After 20 minutes, remove the cake from the oven and allow it to rest in the tin for 10 minutes before turning out and serving. Enjoy!


  • Dates: If using Medjool dates, ensure they are pitted and finely chopped. If your dates are on the drier side, you can soak them in hot water for a few minutes before chopping.
  • Flour Options: You can use spelt flour if you prefer or a gluten-free baking blend for a gluten-free version.
  • Storage: Store the cake in an airtight container in the fridge for up to 5 days. The cake also freezes well.

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Roasted Tomato, Basil & Feta Spaghetti

September 15 2014
Light, fresh, and flavour-packed, this spaghetti is a family fav.
Read more

Teriyaki Salmon Bowls with Ginger Sesame Greens & Coconut Rice

February 19 2020
These flavour-packed bowls make the perfect quick and easy dinner.
Read more

Roasted Beetroot & Quinoa Salad

August 11 2016
I love a good simple salad, especially one that can stand as a meal on its own.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!



Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more