Vegan Apple Crumble Cake
This delicious Vegan Apple Crumble Cake is perfect for brunch or dessert! It’s made of sweet cinnamon vanilla cake, soft, juicy apples, and a melt-in-your-mouth crumb topping. Yum!
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Bonnie - Serene Trail
Servings: 9
Calories: 388kcal
Ingredients
For The Crumb Topping
- 3/4 cup brown sugar, (150g)
- 1 1/4 cup all-purpose flour, (150g)
- 1 tsp cinnamon
- 1/2 cup vegan butter stick (salted), melted, (115g)
Cake and Apple Layers
- 1/2 cup plant milk, such as soy, (120ml)
- 1/2 tbsp apple cider vinegar
- 1 1/4 cup all purpose flour, (150g)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2/3 cup cane sugar, (130g)
- 1/2 cup vegan butter stick (salted), melted, (115g)
- 1/2 cup vegan yogurt, (125g)
- 1 tsp vanilla
- 2 cups apples (fuji, gala, honey crisp, pink lady, etc.) ~2 apples, (250g)
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8x8-sized dish and line it with parchment paper. Melt the two portions of vegan butter in separate dishes. Let them cool. Take the vegan yogurt and plant milk out of the refrigerator so they can start to come to room temperature.
- Crumb Topping: Mix the brown sugar, flour, and cinnamon in a bowl. Stir in the melted vegan butter until it's crumbly. Don’t over-stir so that some of the crumbs remain larger. Cover the bowl and refrigerate it for now.
- Mix the plant milk and apple cider vinegar to create a vegan buttermilk. Set it aside for a few minutes to allow time for it to curdle.
- Whisk the dry cake ingredients together (flour, baking powder, cane sugar, cinnamon, and nutmeg) in a bowl. In a separate bowl, combine the wet ingredients (melted vegan butter, vegan yogurt, and vanilla). We will wait to fold the wet and dry ingredients together until just before assembling the layers.
- Peel and dice the apples into bite-sized pieces. Fold the wet and dry ingredients together just until they’re combined. Try not to overmix the batter.
- Assemble the layers by spreading the cake batter into the bottom of the baking dish. Place the apple pieces in a single layer above the batter. Sprinkle the crumble topping over the top and press it down a bit.
- Bake it for 55-60 minutes. Test the center with a toothpick that should come out clean. Let it cool for at least 15 minutes. Enjoy!
Video
Notes
Optional Icing: 1/2 cup powdered sugar mixed with 1-2 tbsp plant milk
Helpful Tips:
- Grease the dish and then line it with parchment paper. It’s helpful to do both so that the paper stays in place while you're adding the batter.
- Make sure to let your melted vegan butter, vegan yogurt, and plant milk all come close to room temperature. This helps them mix well with the other ingredients.
- Measure your flour by spooning it into your measuring cup and then leveling it off with a straight edge such as a butter knife.
- Don’t over-stir the crumble topping so that it has small and large layers of texture.
- Try not to overmix the cake batter to keep it tender.
Nutrition
Serving: 1 slice | Calories: 388kcal | Carbohydrates: 48.8g | Protein: 4.2g | Fat: 18.5g | Saturated Fat: 5.4g | Sodium: 421mg | Potassium: 365mg | Fiber: 2.6g | Sugar: 25.7g | Calcium: 69mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.