Cinnamon Apple Tahini Cake and Cider Toffee Sauce
Preparation time
Cooking time
Total time
This Cinnamon Apple Tahini Cake and Cider Toffee Sauce really celebrates the best of the season, while still being vegan, whole-food wonderful and simple to make.
Recipe type: Sweet
Cuisine: 60 minutes or less, Vegan
  • Apples
  • 5 eating apples (I used Braeburn), about 550g in total
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • Dry Ingredients
  • 170g wholemeal flour
  • 55g ground almonds
  • 50g chopped walnuts
  • 4 medjool dates, pitted and chopped
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • Pinch of good salt
  • Wet Ingredients
  • 4 tbsp tahini
  • 1 tbsp coconut oil
  • 90ml unsweetened soy milk
  • Cider Toffee Sauce
  • 150 ml dry cider
  • 5 medjool dates, pitted
  • 20g ground almonds
  • 2 tsp coconut oil
  • ½ tsp cinnamon
  • ⅛ tsp good salt
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Begin by making the apple puree*. Core and chop three of the apples. In a saucepan, cover with water and boil for 5-10 minutes until soft, then drain. In a food processor, or using a potato masher, puree until soft and set aside.
  3. Core and chop into 1 cm pieces one of the remaining apples; and core and slice the last, coating with the lemon juice and cinnamon in a bowl.
  4. Sift the wholemeal flour into a large mixing bowl and stir in the rest of the dry ingredients.
  5. Now rub in the tahini and coconut oil using your fingers - it should become crumbly. Mix in the apple puree, soy milk and chopped apple.
  6. Line a 7-inch** spring-form cake tin with parchment paper and pour in the cake mixture. Arrange the sliced cinnamon apples on top.
  7. Cook for 50 minutes, or until a skewer comes out clean. If the top is browning too much, cover with parchment.
  8. While the cake is cooking, make the sauce. Combine all the ingredients in a food processor and blitz until smooth. If not using all at once, store in a sterilised jar in the fridge. Serve as is, or gently warmed on the hob.
*If using ready-made apple puree, this equates to around 320g.
**An 8-inch square tin also works well, but the cake will have less of a rise.
Recipe by The Whole Ingredient at