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Our kitchen building suffered a devastating fire and sadly, we cannot send any food out at present. It's heartbreaking. We are working hard to try and find a way through, and will keep you updated. If you are not already on our mailing list, please do sign up if you would like updates. Thank you to our wonderful and loyal customers, we appreciate you all so much. With all best wishes and much love, Eleanor and Shamim


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Apple Date Cinnamon Cake Recipe Using Apples From Our Tree!


We felt we just had to do another cake recipe with all of the gorgeous local apples raining down on us. This recipe is simple to make and feels particularly appropriate for Autumn- something about the colours and the wonderful flavours of apple and cinnamon together, some classics just never get old.




We've been thinking about adding an apple dessert to our menu so we hope to update you with more on this soon. In the meantime we'll be experimenting with lots of beautiful autumnal recipes where apples feature as the star of the dish!



This cake would be great with vegan vanilla ice cream, or salted caramel. We used fresh figs as an additional topping but feel free to top with any seasonal fresh fruit that you fancy.


Apple Date Cinnamon Cake



115g brown sugar
115g vegan butter or margarine
3 seasonal apples, cored and then grated
50g pitted Medjool dates, chopped
200g self raising flour
1 tsp fine sea salt
1 tsp baking powder
30ml plant milk- we used @califiafarmsuk oat milk
30ml sunflower oil
1/2 tbsp cinnamon
pinch of allspice
A large handful of mixed nuts, chopped- we used pistachio, hazelnut, walnut and almonds
Grease and line a 9 inch loose bottomed cake tin.
Whisk together the butter and sugar until light and fluffy. Then gradually add the oil and the milk, followed by the flour, baking powder, salt, cinnamon and allspice.
Then mix in the grated apple and chopped dates until well combined.
Pour the mix into a 9 inch loose bottomed cake tin, then add the nuts and gently press them into the cake batter. Then sprinkle the cake with a little bit more sugar- we used dark Muscovado sugar for this. 
To serve: we topped it with fresh figs and then ate it with some coconut yoghurt. Ice cream or custard would both be amazing here too.
This is the most perfect cake to enjoy with a cup of tea snuggled up on the sofa on a lazy Sunday afternoon.