Apple Crumble Cake

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4.89 from 9 votes

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www.theconsciousplantkitchen.com

This Apple Crumble Cake is a striking and very decadent, simple cake recipe with a soft crumb full of apple pieces and a delicious crumble topping, both made with no refined sugar, no dairy, and no eggs.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/apple-crumble-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time40

Cool Down1

Total Time1 50

Servings: slices

Calories: 233.9kcal

Author: Carine Claudepierre

Ingredients

2 ⅓ cups All-Purpose Flour (note 1)
3 teaspoons Baking Powder
1 cup Unrefined Cane Sugar (note 2)
2 teaspoons Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ginger
¼ teaspoon Allspice
1 cup Coconut Yogurt (note 3)
½ cup Mild-Flavor Olive Oil (note 4)
⅓ cup Almond Milk (note 5)
2 ½ cups Chopped Apples peeled, chopped in 0.5 inch (1cm) cubes equivalent 3 medium apples. Set aside 1 cup for crumb topping (note 6)
2 teaspoons Vanilla Extract

Crumb Toppings

⅓ cup All-Purpose Flour
½ cup Walnuts finely chopped, measured before chopping
⅓ cup Unrefined Cane Sugar
1 teaspoon Cinnamon
4 tablespoons Mild-Flavor Olive Oil (note 4)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper - make sure it hangs on the sides of the pan. This makes it easier to remove the cake from the pan after baking. Oil the sides and bottom of the pan. Set aside.

Apple preparation

Peel the apples, cut into 0.5-inch (1cm) cubes. Set aside 1 cup of cubed apples in a mixing bowl for the crumb topping.

Crumb Topping

In the bowl where you placed 1 cup of chopped apples, add all the remaining crumb topping ingredients. Use your fingertips to toss and coat everything together. It will look like crumbly dough with pieces of apples. Refrigerate while preparing the cake batter.

Apple Cake Batter

In a large mixing bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, and allspice.
Fold in the yogurt, olive oil, almond milk, vanilla extract, and the remaining 1 1/2 cups of chopped apples. Use a rubber spatula to stir everything together and form a smooth cake batter.
Pour the batter into the prepared pan.
Remove the crumb topping from the fridge. Use your fingers to sprinkle the crumbly topping on top of the cake. Press a little to stick the pieces of apples from the crumb onto the batter.
Bake the cake at 350°F (180°C) for 60-65 minutes, foiling the pan after 40 minutes to prevent the cake from browning too fast on top.
Insert a skewer in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven. If not, bake longer, in 5-minute increments, until the cake is set.
Let it cool down for 15 minutes in the pan, then for 1 hour on a cooling rack before slicing into 16 portions.
Serve with peanut butter caramel, or melted Biscoff spread.

Notes

Note 1: You can also swap all-purpose flour for white spelt flour. The recipe doesn't work with oat flour or with almond flour. Use my gluten-free conversion guide to make it gluten-free.

Note 2: You can use any crystal sweetener, like coconut sugar, sugar, brown sugar, or unrefined cane sugar.

Note 3: or any plain yogurt you love, cashew yogurt, soy yogurt, coconut yogurt.

Note 4: Or any light vegetable oil you love, or melted plant-based butter.

Note 5: Or any milk you love, like soy milk or oat milk.

Note 6: Choose apples that hold their shape when baked, like Granny Smith, Fuji, Pink Lady, or Braeburn.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cake in the fridge for up to 4 days in an airtight container.

Nutrition