Vegan Apple Crumble Cake
Rustic, moist, and packed with tender apples, this Apple Crumble Cake is an irresistible combination of fluffy cake and a crispy crumble topping! Serve it with a drizzle of warm vegan custard for cosy and comforting dessert.
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The apple tree in my garden was very fruitful this year, so I put the apples to good use and made this cake, which just happens to be one of my favourites. If you're a fan of apple crumble, you will love this cake! It's an irresistible combination of a light sponge, soft apples, and a crunchy crumble topping. The vegan cake is the perfect comforting dessert, ideal for enjoying on a cosy evening!
Why Make this Apple Crumble Cake
This cake is quick and easy to make
Perfectly moist texture
It’s packed with fresh apples
It’s completely vegan
You won’t need any fancy baking equipment
What Variety of Apples to Use?
I’ve used Honeycrisp apples for this recipe, but you can use other verities of apples. Honeycrisp apples are one of the sweetest apples and are great all-rounders, so they can be used for anything, including baking. They’re crisp, juicy and irresistibly sweet and they hold their shape when cooked. Other varieties of apples you could use are Granny Smith, Bramley, Golden Delicious and Rome.
Is this Cake Gluten-Free
This cake is not gluten-free; however, it can easily be made gluten-free by switching the all-purpose flour for a gluten free plain flour.
Apple Crumble Cake Ingredients
Here’s everything you’ll need to make this cake:
Flour: you’ll need plain, all-purpose flour.
Sugar: I’ve used granulated sugar for this recipe, but coconut sugar would also work well, coconut sugar and brown sugars will add an extract depth of flavour and a subtle caramel taste.
Baking Powder:The baking powder will help the cake rise as it bakes and it'll give the sponge a light and crumbly texture.
Cinnamon: You’ll need some ground cinnamon to flavour the sponge and crumble. You could use use allspice instead.
Vanilla: You’ll need about 1 tsp of vanilla extract or 1 tbsp vanilla powder
Apples:I’ve used Honeycrisp apples for this recipe, but you can use other verities of apples. Honeycrisp apples are one of the sweetest apples and are great all-rounders, so they can be used for anything, including baking. They’re crisp, juicy and irresistibly sweet and they hold their shape when cooked. Other varieties of apples you could use are Granny Smith, Bramley, Golden Delicious and Rome.
Plant-based milk: I've used unsweetened soya milk for this recipe, but you can use any plant-based milk of your choice.
Lemon juice: you’ll need about 1 tbsp lemon juice, or the juice of half a small lemon.
Vinegar: You can use apple cider vinegar and white wine vinegar. The acid in the vinegar will help to activate the baking soda in the flour and will help to raise the sponge, making the cake a lighter and fluffier texture. If you don’t have any apple cider vinegar at hand you could use the same amount of lemon juice instead.
Vegetable oil: I prefer to use oil rather than butter when baking cakes because the oil contributes to moistness much more reliably, this is because oil remains liquid at room temperate while butter solidifies. I find that cakes made with oil tend to be softer and moister.
Oats: you’ll need rolled oats. The oats help to give the crumble extra crispness.
Vegan butter: I've used the Flora plant-based butter block, but any vegan butter will do.
How to make Apple Crumble Cake
Preheat the oven to 180C / 350F / 160C fan. Grease a 9 x 9-inch baking tray and dust with flour. Sift the flour, sugar, salt, baking powder and cinnamon into a large mixing bowl. Add the soya milk, oil, vanilla extract, lemon juice and vinegar to the bowl and stir until combined.
Peel, core and dice the apples, then add them to the bowl and mix until everything is thoroughly combined.
To make the crumble topping, rub the rolled oats, sugar, cinnamon, and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs.
Tip the cake batter into your prepared tin, sprinkle the crumble evenly on top, and bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean and the crumble top is nice and golden.
Remove the cake from the oven and let it cool down completely before slicing. Serve with a drizzle of warm vegan custard.
Notes and Tips
I’d recommend using the gram measurements, rather than the cup conversions. When it comes to baking, accuracy is key, and cups conversions are never as accurate as grams.
Let the cake cool down completely before slicing.
How to Store this Cake
I would suggest storing this cake at room temperature, in an airtight container and away from direct sunlight. This cake keeps well for 3-4 days, but it is best served fresh.