Irresistible Vegan Apple Crumb Cake: Your Ultimate Guide to a Moist & Flavorful Autumn Treat
Embrace the season’s bounty with this truly irresistible vegan apple crumb cake! This delightful recipe features a wonderfully moist, cinnamon-vanilla infused cake base generously studded with tender, juicy apple chunks, all crowned with a crisp, buttery streusel topping. Crafted with everyday ingredients, this plant-based marvel is not only simple to prepare but also incredibly moreish – you’ll find it disappearing quickly!
Often referred to as crumble cake, this vegan apple crumb cake draws its inspiration from the classic American-style coffee cake. In fact, it cleverly adapts my popular vegan American coffee cake recipe, replacing the traditional cinnamon sugar swirl with a vibrant layer of tender, cinnamon-spiced apples. This seasonal adjustment transforms a beloved classic into the perfect autumnal indulgence, bursting with the comforting flavors of fall.
Imagine a symphony of textures and tastes: a soft, supremely tender cinnamon and vanilla cake providing the perfect foundation, followed by a tangy, sweet, and juicy cinnamon apple layer that melts in your mouth, all topped with an undeniably buttery and crisp cinnamon streusel. This cake is absolutely ideal for celebrating apple season, whether served for breakfast, brunch, or as a decadent dessert. If you enjoy this, you might also adore my other seasonal crumb cake creations like the vegan pumpkin crumb cake, the summery vegan strawberry crumb cake, and the ever-popular blueberry crumb cake.
Essential Ingredient Details for Your Vegan Apple Crumb Cake
Crafting the perfect vegan apple crumb cake begins with understanding each ingredient’s role. Here’s a deeper look into what makes this cake so special and why specific choices are recommended for the best results:
Apples: For this recipe, I highly recommend using an eating variety of apples, rather than cooking apples, as they tend to hold their shape beautifully during baking, providing delightful pockets of fruit throughout the cake. Opt for tart, crisp varieties, such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Their slight tartness beautifully balances the sweetness of the cake and streusel, preventing the final product from being overly sweet. Using a mix of two different apple varieties can also add a complex layer of flavor and texture.
Cinnamon: Cinnamon is the quintessential spice for apple desserts, and it plays a starring role here, appearing in both the apple filling and the streusel topping. I personally prefer Ceylon cinnamon for its more delicate, nuanced, and slightly sweeter flavor profile compared to the more common Cassia cinnamon. However, either type will deliver fantastic results and fill your kitchen with an intoxicating aroma. Don’t be shy with this warming spice – it’s crucial for that classic apple crumb cake taste!
Olive Oil: A neutral-flavored oil is key for keeping the cake moist without imparting any unwanted tastes. I often reach for olive oil, as a good quality, light olive oil can even add a subtle depth. However, you can confidently swap it for another neutral oil like canola, sunflower, or vegetable oil. It’s crucial to avoid using coconut oil, as its solid state at room temperature can lead to a dense, heavy cake with an undesirable texture. Liquid oils contribute to a more tender and airy crumb.
Sugar: Light brown soft sugar is my go-to for both the cake batter and the crumb topping. Its fine texture, molasses content, and gentle caramel notes contribute significantly to the cake’s moistness and rich flavor. The brown sugar also helps create that signature ‘crumb’ texture in the streusel. It’s important not to substitute with artificial sweeteners or liquid sugars (like maple syrup or agave), as these alternatives have different chemical properties and can drastically alter the cake’s structure, moisture balance, and overall baking performance.
Non-dairy Yogurt: Plant-based yogurt is a true hero in vegan baking! It acts as an excellent egg replacer, providing essential moisture, binding the ingredients, and contributing to the cake’s tender crumb and subtle tang. For the best consistency, opt for a thick, Greek-style non-dairy yogurt, such as soy or coconut-based varieties (Alpro is a fantastic choice). While I haven’t extensively tested substitutes for the yogurt, unsweetened applesauce could potentially work as an alternative, though it might alter the flavor profile and result in a slightly different texture.
Baking Powder and Bicarbonate of Soda (Baking Soda): Both leavening agents are absolutely necessary for this recipe; they are not interchangeable. Baking soda requires an acid (like the vinegar and yogurt in this recipe) to activate and create carbon dioxide bubbles, which contribute to a tender crumb. Baking powder, on the other hand, contains its own acid and provides a sustained lift, ensuring the cake rises beautifully and achieves a light, fluffy texture.
Non-dairy Milk: Any unsweetened non-dairy milk will work well here, but I particularly favor soy milk for baking. Its higher protein content compared to other plant milks can contribute to a slightly more stable and cake-like structure. Just ensure it’s unsweetened to control the overall sweetness of the cake. Avoid using tinned coconut milk, as its high fat content is more suited for rich sauces or curries and would be too heavy for this cake batter.
Vinegar: A small amount of vinegar might seem unusual in a cake recipe, but it plays a vital role. It reacts with the bicarbonate of soda (baking soda) to create the necessary leavening, helping the cake to rise beautifully and achieve that desirable light and fluffy texture. White vinegar or apple cider vinegar are both suitable.
Plain Flour and Cornflour (Cornstarch): The combination of regular plain (all-purpose) flour with a touch of cornflour creates a superior crumb texture for the streusel topping. The cornflour helps to tenderize the topping, making it lighter and more crisp. While you can substitute the cornflour with an equal weight of plain flour if you don’t have any, I strongly recommend using it if possible for that extra special crumble quality.
Vegan Butter: For the streusel topping, you’ll need a good quality vegan butter or spread. Both block vegan butter (which often has a higher fat content and creates a crispier crumble) and spreadable varieties can be used. However, steer clear of “light” or low-fat vegan spreads, as they contain more water and less fat, which can compromise the streusel’s texture and make it less crumbly and flavorful.
How To Make Vegan Apple Crumb Cake: A Step-by-Step Guide
(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the very bottom of this page.)
- Step 1: Begin by preparing your streusel topping. In a medium bowl, combine the flour, sugar, and cinnamon. Add the slightly softened vegan butter and, using your fingertips, rub it into the dry ingredients. Continue until no visible lumps of butter remain and the mixture resembles coarse crumbs that clump together when squeezed. This process creates that perfect, buttery crumbly topping.
- Step 2: Next, prepare your apples. Peel, core, and dice the apples into roughly 2 cm pieces. In a separate bowl, toss the diced apples with cinnamon, sugar, and a tablespoon of flour. The flour helps to absorb excess moisture from the apples during baking, preventing the cake from becoming soggy and ensuring the filling stays perfectly jammy. Set the coated apples aside.
- Step 3: To create the cake batter, combine the wet ingredients in a large mixing bowl. Whisk together the non-dairy yogurt, unsweetened non-dairy milk, neutral oil, vinegar, light brown sugar, and vanilla extract until thoroughly combined and smooth. This ensures an even distribution of flavors and moisture throughout the cake.
- Step 4: Into the wet mixture, gradually whisk in the dry ingredients: cornflour, baking powder, bicarbonate of soda, cinnamon, salt, and finally the plain flour. Mix gently by hand with a balloon whisk until just combined and no dry lumps of flour are visible. Be careful not to overmix, as this can lead to a tough cake.
- Step 5: Pour slightly more than half of the prepared cake batter into your lined 20cm square baking tin, spreading it out evenly to form the bottom layer. Then, scatter the cinnamon-coated apple chunks evenly over this batter layer, ensuring good distribution for fruit in every bite.
- Step 6: Carefully dollop the remaining cake batter over the apple layer. Gently spread it out with a spatula to cover the apples as much as possible. It’s perfectly fine if some apple pieces peek through; this adds to the rustic charm of the crumb cake.
- Step 7: Finally, evenly scatter the prepared streusel topping over the entire surface of the cake batter. Ensure a generous layer of crumble for that satisfying crispy texture.
- Step 8: Bake the cake in your preheated oven for approximately 60 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs, but no wet batter. Allow to cool completely before slicing and serving.
Top Tips for Baking the Perfect Vegan Apple Crumb Cake
Achieving a consistently perfect vegan apple crumb cake is easier than you think with these expert baking tips:
Use a Digital Scale for Accuracy: All my baking recipes, including this one, are meticulously developed using metric measurements (grams). I cannot stress enough the importance of using a digital kitchen scale instead of cup conversions. Cups are notoriously inaccurate due to variations in how ingredients are packed, which can significantly affect the final outcome of your baked goods. Using a scale ensures precise measurements every time, leading to far better, more consistent results, and often a lot less mess!
Invest in Proper Measuring Spoons: When it comes to tablespoon and teaspoon measurements, please use proper measuring spoons, not everyday kitchen spoons. A Tablespoon is precisely 15ml, and a teaspoon is 5ml. Ensure they are level, not heaped, for accurate ingredient ratios.
Avoid Over-mixing the Batter: The key to a tender cake is gentle mixing. Over-beating the batter, especially after adding the flour, can develop the gluten too much, resulting in a tough, chewy cake. Instead, stir the batter by hand with a balloon whisk (not an electric mixer) until just combined and no dry lumps of flour remain. A few small lumps are better than an overmixed batter.
Test for Doneness Properly: Your cake is ready when it feels firm to the touch in the center, and a wooden skewer or toothpick inserted into the thickest part comes out clean or with only a few moist crumbs attached. If it comes out with wet batter, continue baking for a few more minutes and retest. If the top starts to brown too quickly, loosely tent it with foil.
Cool Completely Before Slicing: While tempting to slice warm, allow the cake to cool completely on a wire rack. This allows the structure to set fully and prevents the cake from crumbling or collapsing. For the cleanest cuts, use a sharp serrated knife, sawing gently through the crisp crumb topping to avoid squashing the moist cake layers underneath.
Adjust for a Smaller Batch: If you’re baking for a smaller group or prefer a loaf cake, a half batch of this recipe works wonderfully in a standard 2lb loaf tin. The baking time will likely be shorter, typically around 45 minutes, so keep a close eye on it and test for doneness.
Don’t Forget to Chill the Streusel: After preparing the streusel, placing it in the fridge while you make the cake batter helps to keep the butter firm. This ensures a crispier, more defined crumble topping that holds its shape better during baking.
Room Temperature Ingredients: For most baking, using room temperature wet ingredients (like non-dairy yogurt and milk) helps them emulsify better with the oil and sugar, creating a smoother, more uniform batter and a finer cake crumb.
Frequently Asked Questions (FAQ’s) about Vegan Apple Crumb Cake
To maintain its freshness, store the cake in an airtight container at room temperature. It will remain delicious for approximately 3-4 days. While the cake itself stays moist, please note that the streusel topping will gradually soften over time due to moisture absorption. It’s truly at its best when enjoyed on the day it’s baked, showcasing its crisp topping.
Absolutely! This vegan apple crumb cake freezes exceptionally well. Any leftover cake can be wrapped tightly in plastic wrap and then placed in an airtight container or freezer bag. It will keep beautifully in the freezer for up to three months. To enjoy, simply allow it to defrost at room temperature for a few hours. For a warm treat, you can gently reheat individual slices in the microwave or oven after defrosting.
While this recipe uses traditional plain flour, you can often adapt it to be gluten-free. I recommend using a good quality 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Be aware that the texture might be slightly different, potentially a bit more delicate. Follow the recipe instructions as written, but keep an eye on the baking time as GF flours can sometimes bake faster or slower.
This vegan apple crumb cake is incredibly versatile! It’s perfect on its own for breakfast or a coffee break. For a more decadent dessert, serve it slightly warm with a scoop of vegan vanilla ice cream, a dollop of coconut whipped cream, or a drizzle of vegan caramel sauce. It also pairs wonderfully with a hot cup of coffee or a comforting mug of spiced chai.
While this is an apple crumb cake recipe, you can certainly experiment with other fruits! Pears, peaches (fresh or frozen), or a mix of berries would make delicious alternatives. Just ensure the fruit is diced to a similar size and tossed with a little flour and sugar, just like the apples, to prevent sogginess. Baking times might vary slightly depending on the moisture content of the fruit.
More Delicious Vegan Apple Recipes to Explore:
If you’re an apple enthusiast, there’s a whole world of plant-based delights waiting for you! Beyond this incredible crumb cake, you can continue to celebrate apple season with these other fantastic vegan recipes from my kitchen:
- Apple Cinnamon Pull-Apart Bread (vegan)
- Vegan Apple Cake
- Apple Cinnamon Brioche (vegan)
- Vegan Apple Curd
- Vegan Apple Crumble Bars
Stay in touch with me and discover more delicious plant-based recipes through social media! You can find me @ Instagram, Pinterest and Facebook. Don’t forget to subscribe via email to receive all our latest recipes directly to your inbox!
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Vegan Apple Crumb Cake
Equipment
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20 cm/8 in square cake tin
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Digital kitchen scale
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Balloon whisk
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Measuring spoons
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Mixing bowls
Ingredients
Crumb Topping:
- 100 g (¾ cup + 1 Tablespoon) plain (all-purpose) flour
- 50 g (¼ cup) light brown soft sugar
- ½ teaspoon ground cinnamon
- 70 g (5 Tablespoons) vegan block butter slightly softened and chilled
Apples:
- 3 medium eating apples (about 350g) e.g., Granny Smith, Honeycrisp
- 1 Tablespoon light brown soft sugar
- 1 teaspoon ground cinnamon
- 1 Tablespoon plain (all-purpose) flour
Cake:
- 135 g (½ cup + 1 Tablespoon) vegan Greek style yogurt (I use Alpro) room temperature
- 120 g (½ cup) unsweetened non-dairy milk (I use soy) room temperature
- 82 g (90ml/6 Tablespoons) neutral oil (I use olive or canola)
- 1 teaspoon vinegar white or apple cider vinegar
- 150 g (¾ cup) light brown soft sugar
- 1 Tablespoon vanilla extract
- 20 g (2 packed Tablespoons) cornflour (cornstarch)
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 225 g (1 ¾ cups + 6 teaspoons) plain (all-purpose) flour
Instructions
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Preheat your oven to 180°C/160℃ fan/350°F/gas mark 4. Prepare a deep 20 cm (8 inch) square cake tin by lining it with baking paper. Ensure you leave a generous overhang on two opposite sides of the paper; this will act as convenient handles to easily lift the finished cake out of the tin later.
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To make the delectable streusel topping, combine the flour, light brown soft sugar, and ground cinnamon in a medium bowl. Add the slightly softened vegan block butter. Use your fingertips to rub the butter into the dry ingredients until no large lumps of butter remain and the mixture resembles coarse, clumpy crumbs. Once prepared, place the streusel in the fridge to chill while you prepare the rest of the cake; this helps create a crispier topping.100 g (¾ cup + 1 Tablespoon) plain (all-purpose) flour, 50 g (¼ cup) light brown soft sugar, ½ teaspoon ground cinnamon, 70 g (5 Tablespoons) vegan block butter
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Carefully peel, core, and cut the apples into approximately 2 cm (¾ inch) dice. In a bowl, toss the diced apples with the remaining 1 Tablespoon of light brown soft sugar, 1 teaspoon of ground cinnamon, and 1 Tablespoon of plain (all-purpose) flour until the apples are evenly coated. This flour coating helps prevent the apples from sinking and keeps the cake from getting too wet. Set the seasoned apples aside.3 medium eating apples (about 350g), 1 Tablespoon light brown soft sugar, 1 teaspoon ground cinnamon, 1 Tablespoon plain (all-purpose) flour
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To prepare the cake batter, combine the vegan Greek style yogurt, unsweetened non-dairy milk, neutral oil, vinegar, 150g light brown soft sugar, and vanilla extract in a large mixing bowl. Whisk vigorously until all ingredients are very well combined and the mixture is smooth and homogeneous. This ensures that the wet ingredients are fully emulsified before adding the dry components.135 g (½ cup + 1 Tablespoon) vegan Greek style yogurt (I use Alpro), 120 g (½ cup) unsweetened non-dairy milk (I use soy), 82 g (90ml/6 Tablespoons) neutral oil (I use olive), 1 teaspoon vinegar, 150 g (¾ cup) light brown soft sugar, 1 Tablespoon vanilla extract
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Into the well-mixed wet ingredients, whisk in the cornflour, baking powder, bicarbonate of soda, ground cinnamon, and salt. Once those are mostly incorporated, add the plain (all-purpose) flour. Gently stir with your balloon whisk until just combined and no dry lumps of flour remain. Be very careful not to overmix the batter, as this can lead to a dense or tough cake.20 g (2 packed Tablespoons) cornflour (cornstarch), 1 ½ teaspoons baking powder, ½ teaspoon bicarbonate of soda (baking soda), 1 teaspoon ground cinnamon, ¼ teaspoon salt, 225 g (1 ¾ cups + 6 teaspoons) plain (all-purpose) flour
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Evenly spread slightly more than half of the prepared cake batter into the bottom of your lined 20cm square baking tin. This forms the foundational layer of your crumb cake. Once spread, carefully scatter the coated apples over this batter in an even layer, ensuring a delightful distribution of fruit throughout.
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Gently dollop the remaining cake batter over the apple layer. Carefully spread it out to cover the apples as much as possible, using a spatula or the back of a spoon. It’s completely fine if some apple pieces poke through the batter; this adds to the cake’s rustic and inviting appearance. Finally, evenly scatter the chilled streusel topping generously over the entire surface of the cake.
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Bake the cake in your preheated oven for approximately 60 minutes. The cake is done when a skewer inserted into the center comes out clean or with only a few moist crumbs attached, but no wet batter. If you notice the top browning too much before the cake is fully cooked, loosely cover it with a piece of tin foil after about 45 minutes to prevent over-darkening.
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Once baked, remove the cake from the oven and allow it to cool in the tin for about 20 minutes. This crucial resting period allows the cake to firm up slightly, making it easier to handle. After 20 minutes, use the overhanging baking paper to carefully lift the cake out of the tin and transfer it onto a wire cooling rack. Allow it to cool completely before slicing and serving for the best texture and clean cuts.
Notes
- For additional tips, detailed ingredient insights, storage instructions, and helpful step-by-step photos, please refer to the main article above the recipe card.
- Remember that tablespoon and teaspoon measurements provided here are for proper, level measuring spoons (15ml for Tablespoon, 5ml for teaspoon), not standard kitchen spoons. Accuracy is key for baking success!
- For consistently excellent results, I highly recommend using a digital kitchen scale for all dry ingredients in grams, rather than relying on cup conversions. Metric measurements provide superior precision and are generally easier to use.
If you’ve had the pleasure of trying this wonderful vegan apple crumb cake recipe, I’d love to hear about your experience! Please take a moment to rate it, leave a comment below, or share your creation on Instagram by tagging @domestic_gothess and using the hashtag #domesticgothess. Your feedback and photos truly inspire me!