This apple crumble cake is incredibly moist and tender with a touch of cinnamon. The crumble topping made with fresh apple chunks adds a perfect layer of sweetness. It is super easy to whip up in one bowl, and can be enjoyed warm or cold.
This a perfect fall season cake but I love it that it can be enjoyed all year around made with simple ingredients. Not just as a dessert, it works as a snack or even sweet breakfast.
All it takes is mixing the ingredients in one bowl, topping with the crumble layer, and it goes straight to the oven. With all the cinnamon aroma filling up the kitchen, you won’t be able to wait for a slice!
Just like the rest of my recipes, this cake is gluten-free and dairy-free.
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Which type of apple is the best for this recipe?
Since I like to rely on the natural sweetness of the apples, I like to go with a sweeter kind such as honey crisp, gala or fuji. That said, any apples can be used for this recipe.
How to serve apple crumble cake
While apple crumble cake is scrumptious on its own, you can also…
- Serve with your favorite ice cream - I like to pair it with almond milk ice cream
- Dust with powdered sugar
- Drizzle with glazing
- Serve with fresh berries
- Top with whipped cream - I like to use dairy-free coconut whipped cream
Ingredients for this recipe
For the cake
- Vegan butter
- Raw cane sugar
- Lemon juice - freshly squeezed or bottled
- Oat milk - or any other non-dairy milk. I recommend a thicker type such as soy milk.
- Gluten-free all purpose flour - make sure it contains xanthan gum which gives a binding effect to replace gluten.
- Baking powder
- Fine salt
For the apple crumble topping:
- Gluten-free all purpose flour
- Vegan butter
- Raw cane sugar
- Ground cinnamon
- Large apple - peeled, cored and finely chopped.
How to make apple crumble cake
Preheat the oven to 360°F/ 182°C. Line a 9-inch springform pan.
For the cake
- Cream the butter and sugar in a stand mixer for 3 minutes, or in a bowl.
- Add in the eggs, lemon juice and oat milk. Mix well.
- Stir in the flour, baking powder and salt. Mix until just combined.
- Transfer the batter to the prepared pan and flatten the surface.
For the apple crumble topping
- Combine the flour, butter, and sugar together and mix with hands until crumbs start to form. Mix in the apples. Spread the crumble topping on top of the cake batter.
- Bake for 45-50 minutes or until an inserted toothpick comes out clean.
How long does it keep?
This cake can be covered and kept at room temperature for up to 2 days. Make sure to refrigerate beyond that.
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Recipe
Apple Crumble Cake (GF, DF)
Equipment
- 1 x 9-inch springform pan
Ingredients
For the cake
- 8 ounces vegan butter softened
- ¾ cup raw cane sugar
- 4 large eggs
- 1 tablespoon lemon juice
- ¼ cup oat milk
- 1 ½ cup gluten-free all purpose flour I use Bob's Red Mills 1 to 1
- 2 teaspoons baking powder
- ½ teaspoon fine salt
For apple crumble topping
- ⅓ cup gluten-free all purpose flour
- 3 tablespoon vegan butter
- 3 tablespoons raw cane sugar
- 1 teaspoon ground cinnamon
- 1 large apple peeled, coed and finely chopped - about 2 cups
Instructions
- Preheat the oven to 360°F/ 182°C. Line a 9-inch springform pan.
For the cake
- Cream the butter and sugar in a stand mixer for 3 minutes, or in a bowl.
- Add in the eggs, lemon juice and oat milk. Mix well.
- Stir in the flour, baking powder and salt. Mix until just combined.
- Transfer the batter to the prepared pan and flatten the surface.
For the crumble topping
- Combine the flour, butter, and sugar together and mix with hands until crumbs start to form. Mix in the apples. Spread the crumble topping on top of the cake batter.
Bake
- Bake for 45-50 minutes or until an inserted toothpick comes out clean.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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