This is the most delicious apple crumble cake ever! It’s simple to make yet super soft, moist, and fluffy with lots of juicy chunks of apples topped with lovely crumbles and more apple chunks. It’s one of the best autumn and winter desserts and perfect for any festive occasions like Thanksgiving and Christmas as well as for enjoying over a weekend tea time.
For the crumble
- 1/2 cup (60g) plain flour
- 1/4 cup (55g) granulated sugar
- 1/4 cup (30g) ground almond
- 2 tbsp melted vegan butter
- 1 tbsp soy milk
For the cake
- 1 medium apple, cut into 1-2cm(about just less than 1inch) cubes (about 150g)
- 2 cups (220g) plain flour
- 1/4 cup (28g) tapioca flour
- 1/3 cup (40g) ground almond
- 1/2 cup (105g) granulated sugar
- 1/2 cup (65g) brown sugar
- 1/2 cup (125ml) melted vegan butter
- 1/2 cup + 2 tbsp (155ml) soy milk
- 1 tsp vanilla
- 1 tsp cinnamon powder
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
- Let’s make the crumble first! In a medium sized bowl, mix all the ingredients together with a spoon or a fork until it forms chunky crumbles. Cover with clean kitchen cloths or reusable cling film and rest in the fridge.
- Preheat the oven for 180°C(350°F).
- Mix the soy milk and apple cider vinegar to make vegan buttermilk. Set aside to curdle.
- In a large bowl, mix the plain flour, tapioca flour, granulated sugar, brown sugar, ground almond, cinnamon, baking powder, and baking soda with a whisk until well combined.
- Add the vegan buttermilk, melted vegan butter, and vanilla to the dry mixture and mix gently with a large wooden spoon or a rubber spatula. Be careful not to overmix the batter! It’s ok to see little lumps of flour in the batter at this point, as we are mixing in the apples now.
- Add 2/3 to 3/4 of the apple cubes to the batter and fold in gently with the same wooden spoon or rubber spatula.
- Pour the batter into a lined 18cm(about 7inch) round cake tin and smooth the top evenly.
- Top with the crumble mixture. You don’t need to smooth it out evenly, just have fun and dollop randomly on top of the cake batter. Add the remaining apple cubes on top of the crumble mixture.
- Bake for 60mins. Check the top of the cake after about 30-40mins of baking. If it starts to look burning, cut a piece of foil the same size as the cake tin and place it on top of the cake to prevent it from burning. To test if it’s baked, insert a toothpick in the middle of the cake. If it comes out clean it’s done! If it has wet batter around it, bake for a further 5-10 mins.
- Take it out of the oven and cool to room temperature. Take the cake out of the tin and transfer it onto a cooling rack to cool completely.
- Slice and serve with whipped cream, icing, or a scoop of vegan ice cream. Enjoy!
Do not overmix the batter. I recommend you use either a large wooden spoon or a rubber spatula to mix the batter gently rather than using a whisk as to not develop gluten in the batter.
If you want to prevent the apples from sinking to the bottom, lightly coat them in flour before mixing them into the batter. This prevents them from sinking.
If your cake starts to burn on top while in the oven, place a sheet of foil on top of the cake after 30-40 mins of baking then continue baking as usual.
- Prep Time: 20mins
- Cook Time: 60mins
- Category: cake
- Method: baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 392
- Sugar: 29g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Thanksgiving, Christmas, festive season, winter, autumn