Apple, Pear and Raisin Cake

Apple, Pear and Raisin Cake

I’m back! Yay! And after five days off real food I was really craving something deliciously sweet and filling so I dreamt up this awesome apple, pear and raisin cake last night and wow did it taste good! Served hot with some one ingredient banana ice cream it is really the perfect winter treat. So lovely and light thanks to all the fruit, yet filling enough to leave you awesomely satisfied. Having so much apple and pear also means that it stays deliciously moist, even after cooking, which is wonderful. The raisins really compliment this sweet, tender texture too as they become so perfectly soft and juicy when cooked, meaning that every little bite just melts-in-your-mouth.

 It was a huge success over the weekend, everyone gobbled it up! Definitely a great option over Christmas when you’re after a health alternative to all the traditional treats, especially as the cinnamon and nutmeg give great festive tastes!

This is such a super healthy cake too – its pretty much just almonds, pecans, apples, pears and oats- so you’ll feel awesome after it. And since half the mixture is made of fruit it’s a pretty light option too, which is great over the holidays. All these ingredients are also awesomely simple and available at any larger supermarket, which means there’s no reason not to bake it! I hope you enjoy it as much as we all did!

Serves 12:

– 3 red apples

– 2 pears

– 1 1/2 cups of raisins

– 2 cups of ground almonds

– 1 cup of pecans

– 1 cup of oats (if you don’t eat oats use brown rice or buckwheat flour)

– 1/2 a cup of almond milk

– 4 tablespoons of pure maple syrup

– 1 tablespoon of cashew butter

– 1 tablespoon of coconut oil

– 4 teaspoons of cinnamon

– 2 teaspoons of nutmeg

– 2 teaspoons of vanilla extract

Start by peeling the apples and pears, then core the apples. Chop the fruit into chunks, placing these in a saucepan with one teaspoon of cinnamon. Allow them to cook for 5-10 minutes, until they become nice and soft.

While these cook place the pecans into a food processor and blend for about 30 seconds, until they become small bite sized chunks. Remove and place to one side.

Then place all of the remaining ingredients, except the pecans and raisins, into a food processor for a few minutes until all nicely blended. Once the fruit is cooked add it and mix again before placing the mixture into a bowl and stirring in the pecans and raisins.

Pour the mixture into a lined baking dish and bake at 180C for about 40 minutes, until the top becomes ever so slightly brown and a knife can be stuck in and removed without any batter sticking to it.

Allow it to cool for about 5 minutes before removing the cake from the pan.

Slice, serve and enjoy!


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  • Sarah Adams

    Dear Ella, So glad you are well again and back on line with all your healthy menus. Love from, Sarah. (Adams)

    Sent from my iPad

    • Ella Woodward

      Thanks so much Sarah! I’m so happy to be back with my healthy menus too, have some great stuff planned for this week! Hope you had a great weekend :)

  • Katy

    Wow. This looks amazing.

    In your ‘about me’ you mentioned you used to love peanut butter, as do I, I bookmarked this recipe as it seemed a little like your raw brownies and may fix the peanut hole in your life:

    I’m sure you’ve already seen this website but I also bookmarked this for any inspiration you may need: It’s definitely one of those websites that even after a huge meal, if you browse you’ll head straight back to the kitchen!

    Is the email you listed in your about me correct? I messaged a thanks for blogging the other day and hope you received it.

    All the best,


  • Karuna

    WOWWW Ella that looks Simply Scrumptious!!!! How do you concoct such amazing things???? You are such a good photographer too.

  • Sarisha Meda

    Wait I have a question – in the section where you say ‘Once the fruit is cooked add it and mix again before placing …’ do you mean put the fruit in the blender and mix? Or just mix(stir) ground ingredients and fruit?


    P.S. – love love love all your recipes

    • Ella Woodward

      Hi Sarisha!

      So happy to hear that you love all the recipes! Sorry that this one isn’t quite clear enough though, but yes you add the fruit to the blender and mix it there. Hope that helps. Enjoy!

  • Jodye @ Chocolate and Chou Fleur

    This sounds like a wonderful cake! My go-to snacks lately have been pears and pecans, so what better way to fuel the cravings than with a beautiful cake. I’ll surely be adding this to my repertoire. Thanks for the great recipe!

    • Ella Woodward

      Thank you! Pears and pecans are such a delicious combo, sounds like you have great go-to snacks! Enjoy!

  • athenahm

    This looks so good, going into my to-do list for the blog!

    • Ella Woodward

      Thank you! Hope you love it when you make it!

  • chemfoodie

    About to start making this cake! So so so excited! :)

    • Ella Woodward

      I hope it turned out well!

  • Ella Woodward
  • Katherine Natalia @ Green Thickies

    Oh wow, not only does this cake look absolutely amazing but I’ve been searching for an oat/ fruit based cake recipe for a very long time now. I had a great spelt recipe but I prefer to use oats and I was wondering whether my recipe would work with oats, and here you are with a tastier looking recipe for me to try. I’m definitely going to try this very soon! Yummy!
    Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:

    • Ella Woodward

      Thanks Katherine, so glad you like the recipe! Looking forward to hearing what you think after you’ve made it!

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    • Ella Woodward

      Thanks for sharing my recipe, love the ides of adding the raspberry layer to the cake – I have to try that soon :)

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  • Lucy

    Hi Ella, I made this cake today… To cheer up my grey rainy Sunday. I used a loaf tin instead… Which appears to have been a big mistake…. The cake has now been in the oven for well over 1 hour 30 mins and still gunky inside. I tasted the end and although the crust was ok it tasted bland. Truly disappointed – will have to go and invest in a new tin and try again. I wonder if my apples and pears were not ripe enough? My husband finds my failings hilarious though!

    • ellawoodward

      Hi. I’m so sorry to hear that, sadly the issue is that baking it as a loaf tin just makes it too thick and the mix was designed to cook as a cake so it just wouldn’t cook if it was that thick! The riper the apples and pears the better the taste you’re so right. Hope it goes better next time!

  • Lucy Penney

    Thanks for your respone Ella. I’m determined to try this again. I have a reputation for being terrible at baking! Think I will have to attend one of your cooking classes for sure!

  • k m hewitt

    Am baking your bread recipe as we speak! What do you think I should substitute for raisins ( as my daughter hates them & sultanas!) Presumably apricots would be ok .. frozen raspberries or others?

    • ellawoodward

      Hi. I’m not sure frozen berries will work as they’ll let out too much water but pieces of dried apricots or dates would be delicious!

    • ellawoodward

      Feel free to substitute the raisins with another type of dried fruit to suit your preferences x

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  • Michaela

    Ella, just made this wonderful cake as a breakfast/dessert for my parents and kid brother. Knew I’d have no trouble winning over Mom, but was delighted to find that Dad & bro were on board, too. Dad likened it to bread pudding and bro called it gourmet — at which point I knew I could safely divulge the ingredient list! I gave up processed sugars a while ago, and with them, most baked goods. So I’m looking forward to making many more of your scrumptious and sustaining treats in 2014 — starting with a second batch of these tomorrow (next time, I’m toasting the pecans!). Thank you thank you — your site is a great source of inspiration!

  • Monica

    Hi Ella,

    Can I use 2 cups of almond flour instead of grinding up actual almonds? Thanks :)

    • ellawoodward

      Yes absolutely :)

  • Madi Riley

    This looks delicious! Headed to the store in a few to grab the last ingredients I need to make this. Absolutely love EVERYTHING on your blog, and I try to follow a very similar diet to yours. Your blog and recipes and photos are such an inspiration, and a perfect reminder that you don’t need to sacrifice DELICIOUS for NUTRITIOUS. Thanks again so so much, can’t wait to hit the kitchen and make some more of these fabulous recipes!

  • Kristin

    Can you use almond butter instead of cashew butter? Very excited to try this, as I have such a sweet tooth and I have been trying to bake/cook healthier things at home

    • ellawoodward

      Yes absolutely, any nut butter is great!

  • Dana Yefet

    Are the nutmeg and cashew butter necessary?

  • Dana Yefet

    is the nut butter necessary?

    • ellawoodward

      You could maybe use tahini in stead

  • Jelena

    Hi Ella,

    I did everything as described and it didn´t tutn out well. It is tasteless.
    PS Love your other recepies!

  • Arielle

    Hi! What size baking dish should be used? I see you used a round cake pan, any reason I couldn’t use a square tin (8×8)? I want to make this for breakfast, and in a square tin I can cut neat little bars :)

  • ellawoodward

    A square tin would work perfectly too!

  • ellawoodward

    Sorry to hear that, I haven’t heard that before!

  • ellawoodward

    You can leave them out but it will change the taste quite a lot!

  • Aga

    I am very impressed with the consistency and yumminess of this cake. I changed few things – added some sunflower seeds and pumpkin seeds instead of the cashews (I didn’t have any), I used almond butter and I added some natural almond extract intead of the vanilla. It was my first attempt on the vegan cake and god, it did deliver! Thanks Ella!

  • Lori

    Hello, I LOVE YOUR BLOG!!! I would love to bake this for my little one, for his 1-year birthday. But he can’t eat nuts yet. If I eliminate the 2 cups of ground nuts, will the consistency suffer? Also I would love any suggestions for a “frosting” that is free of simple sugars. He can’t do dairy or soy yet so sadly cream cheeses are not options… I am struggling to find something fluffy (and white?) to make it festive and help all the in-laws and big brother still view it as celebratory cake. I would love your thoughts!! Thank you!

    • ellawoodward

      Hi Lori, you could try using ground pumpkin or sunflower seeds instead. There are loads cake recipes in my cook with the most delicious icing! The double layered hazel nut cake has a really easy icing recipe you might like. Have a lovely day! X

  • ellawoodward

    Hi Abigail, I’m sorry to hear that it didn’t turn out well. Perhaps try baking it for slightly longer. I’m so sorry but sadly I don’t have the exact measurements of the dish. Leaving it to cool will also help it to set in the middle. X