My mum used to make this cake all the time when I was a kid. I remember loving it but remember it being the kind of homely cake that your friends wouldn't want to eat when they came over because it was ugly. This also happened when I asked mum to make bird seed slice for a cake sale at school (because it was my favourite) and no one bought it. Honestly though, bird seed slice does not sound that appealing. Anyway,besides this cake not looking that great it is the yummiest, most moist, rich and delicious cake I have ever eaten, even veganised! The coating on top is like a coconut caramel and the actual cake is apple and date. Everything about it is perfect! Lumberjack Cake Ingredients: 2 Large apples (peeled, cored and chopped) 1 cup of dates (don't use majool, you can just use the cheap dried ones) 1 teaspoon bi-carb 1 cup boiling water 1 teaspoon vanilla 3/4 cup nuttelex (or any vegan butter substitute) 1 egg of egg replacer 1 cup of caster sugar 2 cups of self-raising flour Topping: 1/2 cup nuttelex 1/2 cup non dairy milk 1/2 cup brown sugar 3/4 cup shredded coconut Method: Place chopped dates and apples into a bowl and add bi-carb. Cover with boiling water and set aside for 10 mins. Line a deep cake tin (traditionally square 23cm) and pre heat oven to 180 degrees. In a separate bowl cream nuttelex, egg replacer, vanilla and sugar. Once apples have soaked for 10 mins add to nuttelex mixture, add flour and combine well. The mixture is quite wet at this point. Pour into tin and bake for 50 mins. Topping: Cook all topping ingredients in a pan until nuttelex is melted. Once cake is done, pour topping over and bake for 20 more minutes. You really really need to make this cake. You will not regret it! xx