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
With loads of apples and the tastiest crumb topping ever, this is the apple crumble 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 sprinkled over apples
- 2 cups of buckwheat flour
- 1/2 tsp ground cinnamon
- 1 tbsp baking powder
- 2nd layer
- 1/2 tsp salt
- Zest of 2 lemon
- 200g coconut flour
- 1 tbsp of bicarbonate soda
- 300g / 10½oz buckwheat flour sieved
- 1 pod of vanilla or 1 tbsp 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 tsp lemon juice
- 1/2 cup coconut sugar
- 5 large medjool dates pitted
- 3 tbsp heap spoon of coconut butter cold
- 1/2 cup of chocolate nibs soaked in 1/2 cup of water
Instructions
Preheat the oven to 180C/350F/Gas 4.
Spread a layer of butter in an ovenproof dish.
First layer
Evenly slice apples and mix with coconut sugar, cinnamon powder, lemon juice, the other half of lemon zest and finally vanilla powder or essence and buckwheat flour. Mix all ingredents lightly and place into the tray.
2nd layer
Place the buckwheat flour, salt, and sugar in a large bowl and mix well. Add vanilla essence and half quantity of lemon zest.
Taking a few cubes of butter at a time rub them into the flour mixture with your fingers. Keep rubbing until the mixture resembles breadcrumbs. Sprinkle the crumble mixture on top of the first apple layer .
Then spread the crushed or cut almond nuts over the crumble dough.
Bake in the oven for 40-45 minutes until the crumble is browned and you will certainly know it's ready when the aroma of apples, cinnamon, vanilla fills your kitchen.
Remove the cake from the oven and allow to cool down. Once sufficiently cool you can pour over the cream.
Chocolate nibs cream (optional)
While the crumble is cooking let's prepare the topping.
Pour entire chocolate nibs soaked in water into blender with dates, coconut sugar, coconut butter to make a smooth paste.
Once the apple crumble is cool spread the topping evenly and chill in the fridge for an hour to thicken the topping before you serve.
Cut into slices and to serve with thick cream of your choice of chocolate, carob, or custard cream.
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