We LOVE this recipe here at VeggieVisionTV, and are so excited to be sharing it with you! It’s so delicious, healthy, and perfect for any occasion. 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…

Preparation time: 20 minutes Cooking time: 35-40 minutes

  • 2 medium Bramley apples (450g) peeled and cored (250g prepared)
  • 50mls cold water, roughly
  • 3 tsp (12g) egg replacer (I used Orgran’s 
gluten free replacer)
  • 90mls cold water
  • 75g date puree – or whizzed up pitted dates
  • 80g xylitol sugar alternative (available in stores as Total Sweet)
  • 50mls extra virgin olive oil
  • 220g wholemeal flour
  • 41⁄2 (14g) level tsp baking powder
  • 50g pine nuts


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

Thank you TV chef Phil Vickery and Total Sweet for this delicious recipe!