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By Nourishing Amy

Chocolate Toffee Apple Cake

timerPrep Time: 60 minutes plus cooling

groupsServes: 10-12 People

This cake is perfect for celebrating bonfire night or cozy winter evenings. A lightly spiced and warming apple loaf cake studded with Pink Himalayan Salt Chocolate and laced with a homemade toffee sauce. Spread this cake with lots of homemade salted chocolate ganache and top with sticky cinnamon apples for a deliciously vegan, gluten-free cake for all the family.


For the loaf

1 tbsp ground chia or flaxseed with 3 tbsp water

½ cup of applesauce

¼ cup of coconut or caster sugar

3 tbsp sunflower oil

2 tbsp plant-based milk

1 tbsp vanilla essence

1⅖ cup of plain flour or GF plain flour

1 tsp cinnamon

½ tsp baking powder

½ tsp bicarbonate of soda

A pinch of salt

85g Pink Himalayan Salt Chocolate, chopped (1 bar)

For the toffee sauce

¼ cup of cashew or almond butter

1 tbsp coconut oil, melted

1 tbsp maple syrup

A pinch of salt

For the ganache

2 tbsp vegan butter

75g Pink Himalayan Salt Chocolate, chopped small

For the apples

2 apples, cored and chopped small

2 tbsp light brown or coconut sugar

2 tbsp maple syrup

1 tsp cinnamon


Step 1

Preheat the oven to 350°F and line a loaf tin with parchment paper. Make the caramel by stirring together all the ingredients.

Step 2

Sift in the flour, cinnamon, baking powder and bicarbonate of soda and add the salt. Whisk to thick batter with no lumps.

Step 3

In a large mixing bowl, stir together the chia seeds and water and leave for 5 minutes. Add in the applesauce, sugar, oil, milk and vanilla and whisk to a smooth mix. 3. Sif in the flour, cinnamon, baking powder and bicarbonate of soda and add the salt. Whisk to thick batter with no lumps.

Step 4

Fold in the chocolate. Pour half of the mix into the tin and drop spoonfuls of half of the toffee over. Now top with the rest of the batter and the remaining toffee and drag a knife through the toffee to make swirls.

Step 5

Bake for 45-50 minutes until an inserted skewer comes out clean. If it is turning too crisp and dark, cover with foil for the last 10 minutes.

Step 6

Chill for 10 minutes and then lift out the tin and cool fully on a wire rack.

Step 7

Meanwhile, prepare the sticky cinnamon apples. Add all the ingredients to a saucepan, bring to a quick boil and stir well and turn down the heat to a medium heat and cook for 10 minutes. Stir often to prevent sticking and allow the apples to cool.

Step 8

Now make the chocolate ganache by melting the vegan butter in a microwaveable bowl. Pour in the chopped chocolate and allow to sit for 5 minutes. Stir the chocolate in and if there are still lumps of un-melted chocolate, microwave in 10 second intervals until melted.

Step 9

Pour the ganache all over the cake and top with the sticky cinnamon apples and extra chopped chocolate. Enjoy the cake straight away of allow the ganache to harden.

Step 10

Once set, store the cake in a sealed container for 3-5 days or without the ganache, in the freezer for up to 1 month

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