Apple Crumble Cake (Vg)
Apple crumble is my all-time favourite pudding. It was the staple post-Sunday dinner autumn dessert when I was growing up and there is something so nostalgic about that soft, sweet apple layer topped with a crunchy oat topping and the smell of cinnamon wafting through the house.
As we reach mid-September, this cake is an ode to autumnal desserts. It’s time for strawberries and cream to move over and make way for layers of malty sponge, caramelising fruit and generous helpings of cinnamon and ginger.
This recipe was originally a Vegan Plum Crumble Cake and adapted from BBC Good Food’s Plum Crumble Cake by @theojobstcooks, but rather than write out a confusing list of substitutions, I thought I’d get the whole recipe down here so that I can keep coming back to it.
The apple layer here could be swapped for any fruit you fancy – tinned or fresh peaches, pears or summer berries would all work a treat!
Best topped with soya yoghurt, cream or ice-cream, this crumble cake can be both a show-stopping addition to your morning coffee or a dessert in its own right. It really has got it all.
Apple Crumble Cake
For the sponge layer:
- 270g self-raising flour
- 1 tsp baking powder
- 170g caster sugar
- 50g ground almonds
- 1 tsp vanilla extract
- 225 ml non-dairy milk (I used soy)
- 100g vegetable oil
For the apple layer:
- 1 large cooking apple
- 1 tsp cinnamon
- 1 tsp ground ginger
For the crumble layer:
- 50g ground almonds
- 50g plain flour
- 50g oats
- 50g caster sugar
- 50g vegan butter
- Preheat the oven to 180C/160C fan/gas 4 and grease a 22cm deep, round cake tin.
- For the sponge layer, add the flour, baking powder, caster sugar and ground almonds to a large bowl and mix well. Add the vanilla extract, non-dairy milk and vegetable oil and mix until smooth.
- Pour into the tin and level the top using the back of a spoon.
- Cut the cooking apple into slices and add to a small bowl with the cinnamon and ginger. Mix well until the apple slices are completely covered and then arrange them in a layer on top of the sponge batter.
- To make the crumble topping, put all the crumble ingredients in a bowl and rub together until crumbly. Sprinkle over the top of the apple layer.
- Bake for 60 – 75 mins until a skewer poked into the cake mixture comes out clean (the apples will remain sticky). Cool in the tin for 20 mins, then finish cooling on a wire rack. Serve plain or with soy yoghurt or ice-cream. Keeps for 3-4 days in an airtight cake tin.
If you recreate this, or any of the other recipes on my website, don’t forget to tag me at @charlotteemmma on Instagram!