Vegan Lumberjack Cake (Gluten-Free)

Vegan Lumberjack Cake

I remember when I first had this cake. It was near a nursery in a cafe that is surrounded by a beautiful park. This was before I became vegan. I recall noting down the name of the cake mentally as I fell in love with it.

I wanted to have it again if I came across it next time I was out in a cafe. That day never came. It’s been over a decade since that day, and I am yet to see anyone make this cake, vegan or not.

So as I was going through my Pinterest binge to get some inspiration for recipes, I came across a Lumberjack cake that wasn’t vegan, and it brought back those memories. I was on a mission to recreate it and do the flavours and texture proud, but make it vegan and gluten-free.

Recommended flour for this vegan lumberjack cake

I tested it with a couple of different gluten-free flours to make sure that pretty much any blend that you use would work. The two that I used that had a great outcome were Bob’s Red Mill All-Purpose Gluten-Free Flour and The Source Organic Wheat-Free Plain Flour Mix. So if you can’t get yourself a hold of either of these, find one that has a similar combination of gluten-free flours. This will give you the best results.

Vegan Gluten-Free Lumberjack Cake

This cake is juicier than it looks…trust me!

This cake is moist, sweet, balanced, and has that bit of crunch from the coconut on the top, making it perfect. I may or may not have eaten about half of each of the test cakes, for quality control, of course 😉

I’m addicted. If you love dates and coconut, you’ll love it (at the same time these ingredients do not dominate the flavour). I think that it’s such an underrated type of cake and am glad that I can share this vegan and gluten-free version with you. It will definitely be added to my list of top ten favourite cakes!

I hope you enjoy it as much as I have. Give a try and let me know what you think.

Vegan Lumberjack Cake (Gluten-Free)
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Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

1 hour, 50 minutes

Vegan Lumberjack Cake (Gluten-Free)

Ingredients

    Cake:
  • 2-3 apples (around 1.5 cups), peeled and grated
  • 1 cup pitted dates, chopped
  • 1 tsp bicarb soda
  • 1 cup (250ml) boiling water
  • 3 tbsp aquafaba (chickpea water)*
  • 1/2 cup neutral cooking oil, I'd recommend sunflower, grapeseed or rice bran
  • 1 tsp vanilla extract
  • 1 cup coconut sugar
  • 2 cups (+ more for the cake tin) gluten-free all-purpose flour
  • 1/2 tsp salt
    Topping:
  • 1/3 cup vegan butter (+ more for the cake tin)
  • 1/3 cup almond or any other non-dairy milk
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1.5 cups shredded coconut

Instructions

  1. Preheat the oven to 180C (356F) and spread some vegan butter on the base and sides of a 21cm (8.5inch) springform cake tin. Add approximately 2 tbsp of the flour to the pan and tap it around until it sticks to the butter. You've just created a non-stick surface. If you have any flour left over, save it for the batter.
  2. In a bowl, combine the apples, dates, bicarb soda and boiling water. Pop a lid or plate on top and set aside for 10 minutes.
  3. In the meantime, in a seperate bowl, whisk the aquafaba for about 30 seconds to a minute until it goes white and a small peak forms. This is your binder.
  4. Add in the oil, vanilla, sugar and whisk until well combined.
  5. Sift in the flour and salt and fold to combine. If you have any flour left over from doing the pan, add it in now.
  6. Add in the apple and date mixture to the main bowl and stir. It is going to be quite a wet batter. Don't worry, it will bake fine.
  7. Pop in the oven and bake for 45-50 minutes.
  8. While the cake is baking, combine and mix well all the topping ingredients in a bowl and set aside.
  9. Once cake is ready, remove from oven and spread the coconut mixture on evenly and return to the oven for a further 25-30 minutes, until the coconut is a light golden brown.
  10. Remove cake from oven and let cool completely before removing from cake tin and serving.
  11. It's great with some whipped coconut cream or some plain vanilla ice cream. On its own is also divine.

Notes

* If you haven't used aquafaba before, this is the chickpea water when you purchase a can of chickpeas.

https://theminimalistvegan.com/vegan-lumberjack-cake/

Vegan Gluten-Free Lumberjack Cake

Other vegan desserts you’ll love:

  1. Vegan Chocolate Brownies (Candida Diet Friendly)
  2. Naked Sacher Torte (Vegan & GF)
  3. Easy Vegan Tiramisu (Gluten-Free)
  4. Rum Balls
  5. Vegan Baklava That’s Better Than The Real Thing!

Interested in more recipes?

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  • Rianna 05/05/2019 Reply

    Lumberjack cake is made in my town, but always with banana, so I’ve never tried it. Looking forward to making this one; any cake with apple in it is my favourite ?

    • Oh with banana? That’s interesting! Haven’t heard or seen that version before. Hope you enjoy this one 🙂

  • Regan 06/05/2019 Reply

    Would you be able to recommend a binder other than aquafaba that you think would work for this recipe? I’ve had it in a couple of desserts before and I’m not a fan of the flavour. Otherwise, this cake looks delightful! 🙂

    • I can’t taste the aquafaba at all in this recipe as it’s a very small amount. I haven’t tried it with anything else as a binder but the next thing that I would try would be either applesauce or a flax egg. Let me know how it goes!

  • Zlata 12/05/2019 Reply

    Masa YOU HAVE MADE MY DAY?????, in fact I Think you’ve made my year‼️‼️‼️Lumberjack cake= FANTASTIC!
    Love all of your and Michaels posts-I look forward to them every week.

    • Hi Zlata! You’re the sweetest! That just put a massive smile on my face ? I hope you love this recipe as much as I do. Glad to hear you’re enjoying our posts xxx

  • Leonie 29/05/2019 Reply

    Hello! Do you have a preference for apple variety in this cake? Green apples have that tangy sometimes bitter taste, whereas red apples are generally sweeter.
    Discovered your site today – I’m kinda thrilled about that 😉
    Thank you

    • Hi Leonie,

      Good question! I’ve personally used a few different red varieties for this recipe. Welcome 🙂

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