Description
This Vegan Apple Crumb Cake features a rich, gooey apple butter filling sandwiched between moist layers of cinnamon-spiced cake, topped with fresh cubed apples and a crumbly streusel. Perfect for fall, this dairy-free and egg-free cake combines the warmth of apples and cinnamon with a sweet glaze for a comforting dessert that everyone will love.
Ingredients
Crumb Topping
- 80 g all-purpose flour
- 30 g granulated sugar
- 30 g light brown sugar
- 1 teaspoon ground cinnamon
- 50 g vegan butter
- 120 g cubed apples
Cake Batter
- 300 g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 80 g homemade apple butter (room temperature)
- 120 g vegan butter (room temperature)
- 200 g granulated sugar
- 120 g vegan Greek-style yogurt (room temperature)
- 2 teaspoons vanilla extract
- 240 ml apple cider or apple juice (not apple cider vinegar)
Apple Butter Filling
- 300 g homemade apple butter (room temperature)
Glaze
- 120 g powdered sugar
- 2 tablespoons apple cider
- ½ teaspoon vanilla extract
Instructions
- Prep Ahead of Time: Make the apple butter ahead and divide 80 g (⅓ cup) for the batter and 300 g (1 cup) for the filling.
- Prepare the Pan and Oven: Preheat the oven to 320°F (160°C) fan or 355°F (180°C) conventional. Line a 9- or 10-inch springform pan with parchment paper on the bottom and sides.
- Make the Crumb Topping: In a medium bowl, mix flour, sugars, cinnamon, and butter by rubbing the butter into the dry ingredients until crumbly. Chill in the fridge.
- Mix Dry Ingredients: Sift flour, baking powder, baking soda, and sea salt in a bowl and stir to combine.
- Cream Butter and Sugar: Beat vegan butter and granulated sugar with a mixer for about 3 minutes until creamy.
- Combine Wet Ingredients: Add vegan Greek-style yogurt, 80 g apple butter, and vanilla extract to the creamed mixture; mix until smooth.
- Make the Batter: Alternate adding the dry ingredients and apple cider in three increments to the wet ingredients, folding gently to combine without overmixing.
- Assemble the Cake: Spread half the batter evenly in the pan. Spoon 300 g apple butter over the batter, smoothing carefully without pressing it down. Top with the remaining batter and smooth the surface.
- Add Toppings: Sprinkle the cubed apples evenly over the batter, then cover with the chilled crumb topping.
- Bake: Bake for 60–70 minutes. A toothpick inserted into the cake portion should come out with moist crumbs but not wet batter. Some apple butter on the toothpick is normal. If wet batter remains, bake in 5-minute increments until done.
- Cool: Let the cake cool in the pan for 15 minutes, then remove from pan and transfer to a wire rack to cool completely before glazing.
- Make the Glaze: Whisk powdered sugar, apple cider, and vanilla extract until smooth. Drizzle glaze over the completely cooled cake.
Notes
- Use room temperature ingredients for best mixing results.
- Apple butter can be homemade or store-bought, but homemade adds fresh flavor.
- Do not overmix the batter to keep the crumb light and tender.
- The glaze adds a sweet finish but is optional.
- Store leftovers covered at room temperature for up to 3 days or refrigerate.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
