Recipe details

Denise says:

  • This chunky cake which I served as my family Friday night dessert features a delicious mix of spices, seeds and walnuts. Serve with ice cream or custard.
  • Preparation Time:  10 minutes
  • Cooking Time: 1 hour
  • Makes: 1 loaf


  • 300g self-raising flour
  • 175g brown sugar
  • 250g apple puree
  • 125ml milk or non dairy plant based milk –  like almond, coconut, cashew, soya
  • 150g margarine, melted
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 2 eggs ( To make it vegan, use 150g non dairy cream cheese)
  • 100g dark choc chips (dairy free) ~
  • 55g chopped walnuts
  • pumpkin seeds to sprinkle
  • Chopped walnuts, extra, to sprinkle
  • Dark choc chips, extra, to sprinkle


  1. Preheat oven to 170°C. Grease the base and sides of a 1kg loaf tin and line with baking paper, allowing the sides to overhang.
  2. Combine the flour and sugar in a large bowl.
  3. Whisk the apple puree, milk, margarine, mixed spice, cinnamon and eggs in a bowl until well combined.
  4. Add to the flour mixture with the choc chips and walnut. Stir until combined.
  5. Spoon into the prepared pan and smooth the surface.
  6. Sprinkle with the pumpkin seeds, extra walnuts and extra choc chips.
  7. Bake for 1 hour or until a skewer inserted in the centre comes out clean.
  8. Set aside in the tin for 10 mins before transferring to a wire rack to cool. Serve warm or at room temperature.