Vegan Apple Crumble Cake

Sam
Sep 30
2 min read

If you’ve ever wondered what might be tucked away in a hobbit’s pantry, the answer is surely apples, nuts, and plenty of cinnamon. This Vegan Apple Crumble Cake is exactly the sort of homely bake that would be served up for second breakfast in the Shire: simple, hearty, and full of comfort.

Moist apple cake is layered with sweet fruit slices and finished with a nutty, cinnamon-spiced crumble topping. It’s rustic, wholesome, and perfect for sharing with friends over tea.

Ingredients

For the cake (dry)

315g (2 ½ cups) plain flour
190g (1 cup) light brown sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
⅛ teaspoon salt, optional

For the cake (wet)

240g (1 cup) dairy-free milk
180g (1 medium-sized apple), finely chopped
120g (½ cup) vegetable oil
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the crumble topping

35g (⅓ cup) mixed nuts, chopped (hazelnuts, almonds, walnuts, or pecans)
30g (¼ cup) plain flour
30g (2 tablespoons) vegan butter, softened
25g (2 tablespoons) light brown sugar
½ teaspoon ground cinnamon

For decoration

180g (1 medium-sized apple), thinly sliced

Method

Preheat the oven to 180°C fan (350°F). Line and grease a 20cm cake tin.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the milk, finely chopped apple, oil, lemon juice, and vanilla.
Pour the wet ingredients into the dry and gently fold until just combined. The batter should be thick with visible apple pieces.
Spread the batter evenly in the tin. Lay the apple slices across the top.
For the crumble, rub the chopped nuts, flour, butter, sugar, and cinnamon together until crumbly. Sprinkle generously over the apple slices.
Bake for 55–60 minutes, until a skewer inserted in the centre comes out clean. If the topping browns too quickly, loosely cover with foil.
Cool in the tin for 15 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Serving Ideas

Serve thick slices of this cake with a hot brew, a dollop of dairy-free cream, or warm custard. It makes a comforting treat for second breakfast, afternoon tea, or a hobbit-style supper.