Vegetarian Cuisine


This cake is full of the spicy aromas and flavours of cinnamon, nutmeg and cloves, for a teatime cake that is simple to make and does not require hours of baking as traditional fruit cakes do. It can be served plain or covered with butter frosting. Serves 6-10

3 eating apples
½ cup water
5 tablespoons honey or barley malt syrup
4 tablespoons butter melted, or oil
2 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
1 cup chopped nuts (untoasted and unsalted) or raisins


  1. Heat oven to 375 degrees F. Grease and flour a 9 x 5 inch bread pan.
  2. Peel the apples if they are not organic. Quarter them, remove the cores and cut in thin slices. Place in pan with water, cover, and simmer over low heat for about 10 minutes, until apples are soft. Remove from heat and mash to smooth sauce.
  3.  Mix applesauce, honey or barley malt syrup and melted butter or oil in a large mixing bowl until smooth.
  4. In separate bowl, mix the dried ingredients together- flour, baking soda, salt and spices. Sift into the applesauce mixture, stirring in the bran that remains in the sifter. Stir until blended, do not beat. Add nuts or raisins. Pour into bread pan and bake in the oven for 40-50 minutes, or until firm to the touch. Leave to cool in the pan before slicing and serving. Leave plain or ice the cake (see below).

This recipe is an edited contribution for the Sivananda Gurugram, sourced from The Yoga Cookbook: Food for Body and Mind – Recipes from the Sivananda Yoga Vedanta Centres” 1999.

Cultivate mental equipoise by gaining spiritual knowledge. – Sri Swami Sivananda

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