Warm cinnamon apples and extra crumb topping are piled high on this ultra-soft apple crumb cake. This morning cake is rich, delightfully spiced, and drizzled with sweet maple icing. It’s a homemade rendition of traditional New York-style crumb cake, except this apple crumble cake is gluten, sugar-free, and vegan.
You’ve come to the correct place if crumb topping is your love language. Today is your lucky day if warm cinnamon apples are your favorite. Finally, if you’re looking for a soft buttery cake for breakfast, then this recipe is the best one.
Because we have apple crumb cake today!! It’s a sensible breakfast option, but it’s also great for lunch, supper, or dessert. You’re probably familiar with a similar recipe – today’s homemade apple crumb cake is essentially a cake version of my apple crumb muffins.
This Apple Crumble Cake is everything I’ve ever wanted in a cake. A crunchy crumbling top with a soft base of luscious apple pieces with a crisp streusel and a vanilla glaze.
Apple Crumble Cake
Featuring an abundance of apples and an irresistibly tasty crumb topping, this apple crumble cake is truly the cake of your dreams.
Ingredients
- 1st layer of apples mixed with buckwheat flour:
- 450g / 1lb green apples, peeled, cored, and cut into thin slices
- 200g / 2oz coconut sugar or other variety you prefer
- 1/2 cup of almond nuts, cut or crushed into pieces
- Juice of 1 lemon, to sprinkle over apples
- 2 cups of buckwheat flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 2nd layer:
- 1/2 teaspoon salt
- Zest of 2 lemons
- 200g coconut flour
- 1 tablespoon bicarbonate soda
- 300g / 10 oz buckwheat flour, sieved
- 1 pod of vanilla or 1 tablespoon vanilla powder or essence
- 200g / 7oz coconut sugar or other variety you prefer
- 200g / 7oz unsalted coconut butter, at room temperature, cubed, plus a little for greasing
- For topping (optional):
- 1 teaspoon lemon juice
- 1/2 cup coconut sugar
- 5 large medjool dates, pitted
- 3 tablespoons coconut butter, cold
- 1/2 cup chocolate nibs soaked in 1/2 cup water
Instructions
Preheat the oven to 180°C/350°F/Gas 4.
Spread a layer of coconut butter in an ovenproof dish.
First layer:
Evenly slice apples and combine with coconut sugar, ground cinnamon, lemon juice, half of the lemon zest, vanilla essence, and buckwheat flour. Lightly mix all ingredients and arrange them in the tray.
2nd layer:
In a large bowl, combine buckwheat flour, salt, and coconut sugar. Add vanilla essence and the remaining lemon zest.
Using a few cubes of coconut butter at a time, rub them into the flour mixture with your fingers until it resembles breadcrumbs. Sprinkle the crumble mixture over the apple layer.
Evenly distribute the crushed or chopped almond nuts over the crumble topping.
Bake in the oven for 40 to 45 minutes until the crumble is browned and the aroma of apples, cinnamon, and vanilla fills your kitchen.
Remove the cake from the oven and allow it to cool. Once sufficiently cool, pour over your preferred cream.
Chocolate nibs cream (optional):
While the cake is baking, prepare the topping by blending the chocolate nibs (soaked in water), dates, coconut sugar, and coconut butter until smooth.
Once the apple crumble cake is cool, spread the topping evenly and chill in the fridge for 1 hour to thicken before serving.
Cut into slices and serve with a thick cream of chocolate, carob, or custard.
Nutrition
-
1010.0 Calories
-
146.7g Carbohydrates
-
0.0mg Cholesterol
-
38.1g Fat
-
6.7g Fiber
-
15.5g Protein
-
160.0mg Sodium
-
0.0g Trans fat
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