Breakfast Cake


As much as we love a tasty and healthy bowl of Spoon granola in the morning, there are those occasional days when you wake up thinking only a slice of cake will do. We’re loving this healthier vegan cake recipe made with fresh apples and our Cinnamon and Pecan granola. Perfect for a rainy grey day, hot out the oven with a hot cup of coffee and lashings of nut butter. Who says we don’t spoil you?


  • 4 small apples

  • 120g dates

  • 80g raisins

  • 180ml Almond milk

  • 185g Cinnamon + Pecan granola

  • 3 Tbsp Maple Syrup

  • 1 tsp cinnamon

  • 375g self raising flour

  • 2 tsp Vanilla Extract

  • 1 tsp ACV

  • 125ml olive oil

  • 150ml soy yogurt


Preheat the oven to 180 C (160 C fan). Line up the tin with baking parchment. Place the flour, cinnamon, dates, raisins and 3/4 of the granola in a large bowl and mix to combine.

In a small bowl, mix together yogurt and apple cider vinegar, set aside for a couple of minutes. In a separate bowl, mix together olive oil, maple syrup, milk, vanilla extract and apples. Add yogurt with vinegar and mix some more.

Add all the wet ingredients into dry ones, and stir until just combined. Divide the mixture into prepared muffin tin, then sprinkle on top with the remaining granola. Bake for 25-30 minutes until golden brown, or until inserted in the middle skewer comes out clean. Enjoy!