Ever since I started this blog many years ago I have been insecure over my baking skills. I am much better at raw desserts. And every time I attempt to put up a baking recipe I feel the need to tell everyone that I am not very good at baking. This particular cake, however, made me look like a baking pro. It is the most perfect cake I have ever baked and it could have easily held its own in a bakery somewhere. However, I can’t give myself all the credit because the recipe was adapted from the talented Anthea from https://www.rainbownourishments.com/ Anthea is much more of a baking pro. All I did in this recipe was to add a few of my own little swaps based on what I had on hand and ingredients that are a little lower in GI and higher in fibre. I am going to add the link to the original recipe here: https://www.rainbownourishments.com/apple-crumble-tea-cake-vegan/ so you can get a little more info about the recipe. My only tip is to make sure that the sides of the cake tin are well greased. I used a springform cake tin and part of the crumble topping got stuck to the side of the tin and broke off while I was trying to remove the cake. In the end, I made it settle back down but it was a little scary when I was trying to take the cake out.
The cake had the perfect texture: beautifully moist on the inside and with the perfect crunch on top. It’s a cake I will be making when I want to impress. I was really happy to share this one with some friends because it was too good to keep just for us. The recipe has a beautiful autumn vibe and is really warm and comforting. Its something I would tend towards in my luteal or menstrual phase. Its also a cake I would probably make at Christmas, it looks really festive and has the flavour to match. My recipe is low gluten but if you would like completely gluten-free, please check Anthea’s original recipe in the link above for some gluten-free options.
| Vegan Apple Walnut Crumble Cake | Print |
- 1½ cups almond meal
- 1 cup wholemeal spelt flour
- 1 cup of coconut sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- pinch salt
- 1 apple grated
- 1 cup almond milk
- ½ cup grapeseed oil
- 1 TBSP apple cider vinegar
- TOPPING:
- 1½ cups walnuts
- ⅓ cup wholemeal spelt flour
- 3 TBSP maple syrup
- 1 sliced apple
- in a bowl, combine the almond meal, spelt flour, coconut sugar, cinnamon, salt and baking powder. mix to combine.
- In a separate bowl mix together the grated apple, almond milk, oil, and vinegar,
- Pour the wet mixture over the dry mixture and mix to combine.
- Pour the cake batter into a greased 20 cm cake tin
- For the topping, mix all the ingredients in a small bowl. Slice the apple and arrange on the cake as desired. Place the crumble in clumps in between and around the apple slices.
- Bake in the oven for 50-60 minutes at 180 C or until a toothpick comes out clean
- Allow to cool before slicing.
