Vegan Apple Crumble Coffee Cake - Easy!

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Enjoy a taste of autumn with the ultimate vegan apple crumble coffee cake! This moist, cinnamon-spiced apple cake is layered with a buttery pecan crumble topping, easy to make, and completely dairy-free and egg-free. This stunning coffee cake brings together everything you love about apple crumble and coffee cake in one irresistible recipe. Perfect for cosy autumn afternoons, weekend brunch, or serving with a hot cuppa.

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When it’s cold outside, I crave cosy treats with tender apples, warm cinnamon, and a buttery, golden crumble. So I made this apple crumble coffee cake! This cake is the perfect marriage of two beloved classics: a tender, spiced apple cake and a generous, crunchy crumble topping. Each slice is packed with juicy apple pieces, warming cinnamon flavour, and a beautiful pecan crumble that brings a wonderful texture contrast.

The cake is super easy to make too, the batter comes together in minutes and all you need is some basic kitchen staples and some fresh sweet apples. Who wouldn’t love a simple dessert that looks fancy? You can bake this cake for a festive gathering or simply just because autumn has arrived and apple recipes are calling your name! This cake is guaranteed to become a seasonal favourite.

Recipe overview – why you’ll love this vegan apple crumble coffee cake recipe

Level: Easy
Taste: Sweet apple
Texture: Soft, moist, and fluffy

Diet: Plant-based, dairy-free, eggless, can be gluten-free and nut-free
Time: 75 mins
Occasion: Breakfast, dessert, picnic, Christmas, Thanksgiving, home parties, and more

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour is the base for both the cake and crumble. For a gluten-free version, use a good-quality 1:1 gluten-free flour blend.

Caster sugar: I love caster sugar in baking! Golden caster sugar works beautifully, or use coconut sugar for a less refined option, though it may make the cake darker.

Soy milk: Soy milk creates a vegan buttermilk when mixed with apple cider vinegar. Almond, oat, or any other unsweetened plant milk also works perfectly.

Vegetable oil: Vegetable oil keeps the crumb moist and soft for days. Use a neutral oil like sunflower, rapeseed, or light olive oil.

Apples: Choose firm, sweet apples for this recipe. I love sweet apples like Fuji, Gala, but tart apples like Bramley, Granny Smith, or Braeburn would work as well!

Vegan Greek yoghurt: I used some vegan Greek yoghurt to add richness, moisture, and a lovely tang that complements the sweet apples. You can substitute with unsweetened coconut yoghurt or extra plant milk if necessary.

For the crumble: Plain flour, caster sugar, melted vegan butter, and pecans.

Other ingredients: Cornflour, apple cider vinegar, cinnamon, baking powder, baking soda, vanilla extract, and a pinch of salt.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

20cm (8-inch) square cake tin: A 20cm (8inch) square cake tin is the perfect size for achieving those beautiful layers and a generous crumble topping.

Mixing bowls: You need two medium mixing bowls – large bowls for the wet and dry ingredients, and you’ll need a small one for the crumble mixture. You can make it in one bowl too but I recommend using 2 bowls.

Whisk and spatula: A whisk for combining dry ingredients evenly and a sturdy silicone spatula for folding the batter and scraping the bowl clean.

Small saucepan or microwave-safe bowl: Handy to melt the vegan butter for the crumble topping.

Cooling rack: A cooling rack allows air to circulate around the cake as it cools, so it prevents a soggy bottom and ensures the crumble stays crisp.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan apple crumble coffee cake

Step 1: Prepare the pecan crumble topping

Let’s get started, shall we? We are going to make the crumble topping first. In a medium bowl, combine the plain flour, caster sugar, and a pinch of salt. Pour in the melted vegan butter, add the vanilla extract, and toss in the roughly chopped pecans.

Mix with a fork or your fingers until the mixture forms clumps of different sizes, from small pebbles to larger pieces. Pop the bowl in the refrigerator to chill while you prepare the cake batter. This chilling step is absolutely crucial for achieving that beautifully crisp, golden topping that doesn’t sink into the cake.

Now let’s make vegan buttermilk! In a jug or bowl, combine the soy milk and apple cider vinegar to create your vegan buttermilk. Let it sit for a minute or two until it looks slightly curdled. Vegan buttermilk gives the cake its tender crumb.

Now preheat your oven to 180°C (350°F).

Step 2: Prep the apples and dry ingredients

Peel, core, and dice your apples into small, even pieces. About 1cm cubes work perfectly. Set them aside. In a large mixing bowl, whisk together the plain flour, caster sugar, cornflour, cinnamon, baking powder, and baking soda. Whisking thoroughly ensures all the leavening ingredients and spices are evenly distributed for consistent rising and flavour throughout the cake. Add the diced apples and stir again.

Dry mixture with apples

Wet mixture

Step 3: Make the batter

In a separate jug or bowl, mix the vegan buttermilk, the vegetable oil, vegan Greek yoghurt, and vanilla extract until the mixture is completely smooth.

Pour the wet mixture into the bowl of dry ingredients. Using your silicone spatula, gently fold everything together until you have a thick, smooth batter. Be careful not to overmix! Mix until the ingredients are just combined for the best texture. A few small lumps are absolutely fine, and they will incorporate well in the oven.

Mix to make the batter

First layer of batter and crumbles

Step 4: Layer and assemble the cake

Pour half of the batter into your lined square tin and spread it evenly to the edges. Sprinkle half of the chilled crumble mixture over the batter. Carefully spoon the remaining batter over the crumble layer and spread it as gently as you can. Don’t worry if it mixes slightly with the crumble underneath. Finally, scatter the remaining crumble generously over the top and scatter some diced apple.

Step 5: Bake and cool

Bake in the centre of your preheated oven for 50 to 60 mins until the cake is golden brown, the crumble is crisp and fragrant, and a skewer inserted into the centre comes out clean. Once baked, allow the cake to cool completely in the tin before carefully lifting it out using the parchment paper. This resting time is essential for neat slicing and allows the flavours to settle.

Second batter layer

Top with more crumble and diced apples

Serving tips and ideas

Serve slightly warm with a generous drizzle of warm vegan custard for a comfort dessert!
A simple dollop of plant whipped cream and an extra sprinkle of cinnamon would make a lovely after-meal dessert.
Dust with some icing sugar just before serving for an elegant finish, perfect for home parties!

Expert tips and tricks

Choosing the right apples

The best apples for this apple crumble coffee cake are those that hold their shape during the long bake. I love using sweet apples like Gala, Fuji, etc., but Bramley apples are wonderful for their sharp flavour that balances the sweetness. Granny Smith, Braeburn, or Pink Lady are also excellent choices.

Keeping the crumble on top

The secret to a crumble topping that stays beautifully crisp and doesn’t sink into the cake is twofold: first, chill the crumble thoroughly before using it, at least 20-30 minutes in the fridge. Second, scatter it generously over the batter without pressing it down. Cold crumble on top of cool batter creates the perfect conditions for those glorious buttery chunks.

Achieving even layers

When adding the second layer of batter over the crumble, drop dollops evenly over the surface with a spoon instead of pouring it all in one spot. This gentle approach prevents the batter from pushing the crumble around and helps maintain those distinct layers that make this cake so stunning when sliced.

Testing for doneness

Because this cake is filled with moist apples and has a deep crumb, it can take longer to bake through than you might expect. If the top is browning too quickly but the centre isn’t done, loosely tent the tin with foil for the last 15-20 minutes of baking. This protects the crumble while allowing the centre to finish cooking. A tried and true pro tip!

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

Replace half of the apples with firm, ripe pears and swap pecans for walnuts to make an apple pear coffee cake!
Replace the caster sugar in the crumble with maple sugar to make a maple pecan crumble topping.

How to store

Room temperature: Store the completely cooled apple crumble coffee cake in an airtight container at room temperature for up to 1 day. The crumble will remain crispy during this time, making it perfect for enjoying with your morning coffee. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.

Refrigerator: For longer storage, keep the cake in the fridge for up to 2-3 days in an airtight container. The crumble will soften slightly, but the cake will stay nice and moist. Allow slices to come to room temperature or warm gently in the oven before serving to revive the texture.

Freezer: Freezing is a wonderful make-ahead option! Wrap individual slices or the whole cake (once completely cold) tightly in cling film, then in a layer of foil. Freeze for up to 2-3 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why did my crumble sink into the cake instead of staying on top?

This is a common question! It usually happens if the crumble wasn’t chilled sufficiently before baking or if it was pressed down into the batter. Make sure your crumble has at least a good 20-30 minutes in the fridge and then scatter it gently over the surface without pressing. Also, ensure your oven is fully preheated so the crumble starts setting immediately.

Can I make this nut-free version of this apple crumble coffee cake?

Absolutely! Simply leave the pecans out of the crumble topping. You could replace them with your favourite seed mix or add some rolled oats for a different but equally delicious texture. The cake will still be delicious.

My cake took much longer to bake than the recipe suggests. What went wrong?

Nothing went wrong! Ovens vary significantly, and this is a deep, moist cake packed with juicy apples. The exact baking time can depend on your oven, the size of your apple pieces, etc. Always rely on the skewer test rather than the clock. When the skewer comes out clean with moist crumbs, it’s done.

Can I prepare this cake in advance for a special occasion?

Yes, and I often do! You can bake this apple crumble coffee cake a day ahead and store it at cool room temperature or in the fridge.

Do I need to peel the apples?

Either works! You can leave them on or use peeled apples.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

Want more recipes like this?

Try my other delicious cake and dessert recipes you might enjoy!

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card

Apple Crumble Coffee Cake – Easy!

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Author: Maiko
Total Time: 1 hour 15 minutes
Yield: 1 cake
Diet: Vegan

Print Recipe

Description

Enjoy a taste of autumn with the ultimate vegan apple crumble coffee cake! This moist, cinnamon-spiced apple cake is layered with a buttery pecan crumble topping, easy to make, and completely dairy-free and egg-free. This stunning coffee cake brings together everything you love about apple crumble and coffee cake in one irresistible recipe. Perfect for cosy autumn afternoons, weekend brunch, or serving with a hot cuppa.

Instructions

To make the crumbles, in a medium bowl, combine the plain flour, caster sugar, and a pinch of salt. Pour in the melted vegan butter, add the vanilla extract, and toss in the roughly chopped pecans. Mix with a fork or your fingers until the mixture forms clumps of different sizes, from small pebbles to larger pieces. Pop the bowl in the refrigerator to chill.
In a separate jug or bowl, combine the soy milk and apple cider vinegar to create your vegan buttermilk. Let it sit for a minute or two until it looks slightly curdled.
Dice your apples into small, even pieces. About 1cm cubes work perfectly. Set them aside.
In a large mixing bowl, whisk together the plain flour, caster sugar, cornflour, cinnamon, baking powder, and baking soda. Add the diced apples and stir again.
In a separate jug or bowl, combine the soy milk and apple cider vinegar to create your vegan buttermilk. Let it sit for a minute or two until it looks slightly curdled.
Mix the vegan buttermilk, the vegetable oil, vegan Greek yoghurt, and vanilla extract until the mixture is completely smooth.
Pour the wet mixture into the bowl of dry ingredients. Using your silicone spatula, gently fold everything together until you have a thick, smooth batter.
Pour half of the batter into your lined square tin and spread it evenly to the edges. Sprinkle half of the chilled crumble mixture over the batter.
Carefully spoon the remaining batter over the crumble layer and spread it as gently as you can.
Scatter some diced apples and the remaining crumble generously over the top.
Bake in the centre of your preheated oven for 50 to 60 mins until the cake is golden brown, the crumble is crisp and fragrant, and a skewer inserted into the centre comes out clean.
Once baked, allow the cake to cool completely in the tin before carefully lifting it out using the parchment paper. Transfer to a cooling rack until completely cooled.
Slice and enjoy!