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Apple Crumble Cake
Chunks of juicy apples, soft cinnamon scented sponge, crunchy streusel topping, yes that's my vegan Apple Crumble Cake. Perfect with a cuppa!
Servings:
7
servings
Calories:
Author:
Natasha Minocha
Ingredients
1
cup
Wholewheat flour
1/2
cup
All purpose flour
1.5
tsp
baking powder
1/2
tsp
baking soda
1/4
tsp
salt
1/2
cup
sugar
1.5
tsp
cinnamon powder
1/2
cup
Extra virgin Olive oil
You can use any neutral oil if you wish
1/3
cup
Apple cider / apple juice
1
cup
Light coconut milk
You can use any milk of your choice
1
large
Apple, peeled and diced into small piecessmall pieces
1/3
cup
Walnuts, coarsely chopped
Crumble
1/2
cup
Wholewheat flour
1/4
cup
sugar
1
tsp
cinnamon powder
2-3
tbsp
Extra virgin Olive oil
1-2
tbsp
Walnuts and Almonds, roughly chopped
Topping
1
small
Apple, cut into thin slices
Instructions
Preheat your oven to 180C. Grease an 8" cake tin.
In a large bowl, combine wholewheat and all purpose flours, baking powder, baking soda, salt, cinnamon and sugar.
In a small bowl, whisk together the olive oil, apple cider ( or juice) and milk.
Pour the wet ingredients into the dry ones. Mix well. It will be a thick batter.
Fold in the diced apples and walnuts. Scrape the batter out onto the prepared cake tin.
Fan out the apple slices on the cake batter. Carefully spoon the crumble mixture around the apples on the cake batter. Cover as much area as you can.
Bake the cake for about 50-55 minutes until the skewer inserted in the center comes out clean with a few moist crumbs attached.
Let the cake cool in the pan for about 10 minutes. Then turn it out on a cooling rack to cool. Serve warm. Enjoy!
Crumble
Combine the wholewheat flour, sugar, cinnamon and nuts in a small bowl. Mix in the olive oil with a fork. You should get a lumpy mixture.