This slice is the perfect snack, great for lunchboxes or afternoon tea with friends.

(Diary free)
Serves 6


90ml SHAPE Salted Caramel
¼ cup coconut oil
¼ cup coconut sugar
1 egg
1 tsp vanilla extract
1 cup wholemeal flour
½ tsp bicarb soda
1 tsp mixed spice
Pinch of salt
1 cup finely diced peeled apple.

for Crumble Topping

¼ cup chopped walnuts
¼ cup rolled oats
2 tbsp almond meal
2 tbsp coconut oil
2 tbsp coconut sugar


  • Preheat oven to 180C. 
  • Spray a 1L capacity loaf tin (or 6 mini loaf tins) with coconut oil.
  • Combine all ‘crumble’ ingredients in a small bowl. 
  • Whisk together SHAPE Salted Caramel, coconut oil, sugar, egg and vanilla in a medium bowl.  Step 5. Add flour, bicarb, spice and salt, and mix with a spatula until just combined. 
  • Fold through diced apple and transfer cake batter to prepared tin/s, smooth surface with a spatula and top with the crumble.
  • Bake for 40 minutes (or 20 minutes for mini loaves) then allow to rest for 10 minutes before turning out and placing on a wire rack to cool.
  • Store loaf in a sealed container at room temperature.