Apple Pecan Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces

Dusted with icing sugar and on the plate

The cake is totally delicious with pecans, but due to nut allergy in our household I had to think of something else for some “crunch”. Normally I opt for sunflower seeds or pepitas, but I wanted something more similar to pecans. So I was lucky enough to find some Loving Earth Chocolate Buckinis (these consisted of whole buckwheat toasted with cacao, cacao butter, Goji berries, Inca berries, coconut, and coconut sugar). Normally Buckinis have nuts, but this version didn’t, and they had just the right amount of crunch. Perfect!

This dough is quite stiff when finally folded together with the wet ingredients, but don’t let that put you off … with the amount of apple in it, the cake will bake up beautifully.

It can be simply served dusted with icing sugar, but for a special treat include thick yoghurt or cream.
Dry Ingredients
  • 4 green apples, peeled, cored and cut into small chunks
  • 420g golden caster sugar, or plain caster sugar
  • 420g white spelt flour, or plain flour
  • 2 tsp bi carb soda
  • 2 tsp ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
  • 250g pecans, roughly chopped (I used 250g Chocolate Buckinis as nut free option)
Wet Ingredients
  • 2 x 59g eggs
  • 250g melted butter, cooled
  • 2 tsp vanilla extract
  1. Grease sides well and line base of a 24cm (base measurement) round cake tin
  2. Preheat oven to 180 degrees fan forced
  3. Mix apples and sugar together
  4. In a large bowl sift together flour, bi carb soda, cinnamon, allspice and sea salt flakes
  5. Add the pecans (or Buckinis) to the flour mix and stir through
  6. Add eggs and vanilla to the cooled melted butter and stir in well with a fork or whisk
  7. Stir wet mix through the apple and sugar mix first, then add this to the dry mix in the large bowl and combine well together
  8. Place batter into cake tin, and as it is quite dense use the back of a spoon to lightly push the mixture into the base ensuring you get mixture into the corners and then lightly level the top
  9. Bake for 1 hour, turn cake around and bake a further 20 minutes, test, then add another 5 to 10 minutes if necessary (it takes exactly 1 hour and 30 minutes in my oven)
  10. Cool cake in tin for 30 minutes before removing to cake rack to cool
  11. Dust with icing sugar and preferably serve warm with thick yoghurt or cream
Recipe by The Passionate Pantry at