Ingredients
Dairy-Free, Refined Sugar-Free, Gluten-Free option, Nut-Free 
20 minutes preparation time + 60 minutes cooking time (+ cooling) 
8-12 Cake
- 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
Topping
- 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
Method
- Preheat your oven to 180°C/350°F. Line a 31cm long loaf tin with greaseproof paper.
- In a bowl, combine the grated apples, chopped dates, bi-carb soda, and boiling water. Allow the mixture to sit for 10 minutes.
- In a separate bowl, whisk together the olive oil, maple syrup, egg, and vanilla.
- Fold in the apple and date mixture into the wet ingredients.
- Now, fold in the flour and add a small pinch of salt. Mix until just combined.
- Pour the batter into the prepared loaf tin and bake for 40 minutes at 180°C/350°F.
- While the cake is baking, let's prepare the topping. In a small saucepan, combine the topping ingredients and simmer for 2-3 minutes.
- 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.
- Bake the cake with the topping for an additional 20 minutes.
- 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!
NOTES
- 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.
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