Desserts/ Vegan


hawaij-spiced-apple-streusel-cake_1 Two weeks ago I ventured to Lopez Island to meet up with my old friend Demetria. We first met years ago when I was working at a bakery in Victoria. She was a bread intern from America (very exotic in our parts), new and exciting and surprisingly enough, REALLY into blogging. At that time I had this URL, but I really didn’t know what to do with it, or how to take a photo to save my life (seriously, it’s cringeworthy). She encouraged me to continue working on the site, showing me the ropes and nerding out with me over cold plates of food that we shot at every angle imaginable. The following year she introduced me to her friend VK and the next thing I know, I’m an intern with a Saveur Blog Award wining photographer, shooting Haagan daz campaigns in Manhattan. Can you say crazy dream world?

I met a ton of great interns (old and new), including the lovely Emma who trekked all the way from NYC for our Lopez ladies weekend. It was a dream to be reunited with a group of gals who will hold an apple 12 different ways, or don’t bat an eye at jumping on a table for just the right photo.

Inspired by our apple harvest I made this streusel cake, which is just the thing I crave with a cup of cider after a long day galavanting through the PNW forests. Flavoured with hawaij, it’s got all the spice of an Autumn treat without that pumpkin spice overkill, becuase we all know it’s about the cardamon. Of course the dreary Vancouver weather has been toying with my ability to take photos inside, so I borrowed this idea from the ingenious Marta and took our Ikea patio set, and moved the photo sesh outside. Luckily for me, the rain stopped for a whole 20 minutes, which is a blessing in itself.

hawaij-spiced-apple-streusel-cake_-2 WEEKEND LINKS + LOVES

  • Forrest bathing sounds like it would beat a bubble bath any day. The greatest way to relax perhaps?
  • Tips and tricks for mindful eating (and not just mowing down on your food like I’m guilty of…)
  • A simple breakdown of Chakras and how to make sure you’re kept in balance.
  • This weekend I’m sipping Elenore’s Magical Lattes, Reading this Q + A with the adorable Sherrie and dreaming of this epic Thanksgiving menu from the ever inventive Shelly.
  • My new favourite IG which my sister says “has the cutest Scandi style” as well as my new favourite blog that has the most glorious pictures and drool worthy cakes.
  • So in love of this publishing house where you purchase a book with a donation of your choice (to whoever)! Currently I’m trying to get this Jenny Slate book, because Marcel the Shell guys, c’mon!
  • This scene from last weeks Planet Earth was so intense I had to burry my head in the pillow until it was over. I can’t wait to see this weeks episode.
  • Today I herd Christmas music in the grocery store, which is too soon if you ask me, but it does mean I can make a vegan version of this bread I’ve wanted since June very soon.
  • Get out of the city this weekend and try to catch a glimpse of the Frost Super Moon.
  • And finally, RIP cooking with dog. You’ll be sorely missed. Videos worth watching here, people.
hawaij-spiced-apple-streusel-cake 3 hawaij-spiced-apple-streusel-cake_-4


I stole this recipe for Hawaij from Renee, who in turn got it from Molly On the Range. A weird form of blog tag I know, but you can find the recipe Here. I omitted the cloves, because they are pretty much the only food on the face of the Earth I really dislike.

Makes one 20-22 cm (8-9 Inch) Cake. Print it Here

2 1/2 Cups Spelt Flour (I used 2 Cups Spelt + 1/2 Buckwheat for flavour)
3/4 Cup Coconut Sugar or Sucanat
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Sea Salt
1 tsp. Vanilla
2 1/2 tsp. Hawaij Spice
1 1/2 Cups Unsweetened Apple Juice
6 Tbsp. Olive Oil or Melted Coconut Oil
3 Tbsp. Unsweetened Applesauce


1 Apple, Sliced thinly


4 Tbsp. Flour
1/2 tsp Cinnamon
1/2 tsp Hawaij
1 1/2 tsp Coconut Oil
1 Tbsp Maple Syrup

  1. Preheat the oven to 180 C (350 F) and grease a 20-22 cm (8-9 inch) springform pan with a little coconut oil. In a bowl stir together the flour, baking soda, baking powder, salt, and hawaij.
  2. In another bowl mix the sugar, vanilla, applesauce, oil, and apple juice. Pour the wet mixture into the dry, and stir just until combined.
  3. Pour the mixture into the pan and arrange apple slices on top (you may not need the entire apple)
  4.  In another small bowl combine the crumble topping and sprinkle it over the apples. Bake the cake for 50-60 minutes, or until the edges begins to pull away from the sides of the pan or a knife inserted into it comes out clean. Let cool before serving. Serve with yogurt (and more maple syrup if you prefer a little more sweetness).

***It’s worthwhile making up a big batch of crumble topping (1 cup flour, 2 tsp. Cinnamon + Hawaij, 2 Tbsp Coconut Oil, and 4 Tbsp Maple Syrup) Keep this mix handy in the freezer and use it to top muffins or baked apples.


Served 4. Print it Here 

4 Apples, peeled and cored
4 Pears, peeled and cored
1 lemon, juiced
2-3 cm (1 inch) piece of ginger, peeled
Cinnamon Stick

1. Place apples, pears, lemon juice, and ginger in a high speed blender and puree until smooth. Strain the mixture through a nut milk bag, squeezing it until the pulp is pretty dry. To serve, heat the juice up on the stove with the cinnamon stick until the mixture is warm and steamy. Alternately, use a juicer instead of the VitaMix if you have access to one (no need to peel the fruit that way).

   xox Sophie


  • Reply
    September 26, 2017 at 8:39 pm

    I couldn’t imagine anything nicer than sitting outside wrapped up in a big cosy blanket sopping on hot apple cider with a slice of this cake in front of me. Heaven.

    Do you think it could be made gluten free?

    • Reply
      September 27, 2017 at 1:33 am

      That sounds like a wonder scenario! And yes, I haven’t tried it gluten free, but I feel like it should work well. Maybe even with this flour mix? Happy Autumn, Laura <3

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