Healthy Baked Goods · Snacks · Sweets · vegan · Vegetarian

Vegan Apple Crumb Cake


It is a rare occasion that I don’t have some kind of baked good in my kitchen.  As soon as we are on the last few pieces of one delicious pie, cake, batch of cookies, etc., the wheels are turning in my head to figure out what I’m going to make next.   Baking has always been therapeutic for me; both the process and the final product give me immense satisfaction.  I love knowing that if a guest unexpectedly stops by, I’ll have something home made and delicious to offer them with a cup of tea or coffee.  Call me old-fashioned, but there is something so special in offering those simple pleasures when welcoming someone into your home. And the rest of the time, it sure is nice to enjoy those little treats yourself!

This apple crumb cake is the quintessential, share-with-your-neighbor treat.  It’s the perfect sweet slice to be enjoyed slowly over a cup of something warm while chatting with a friend or enjoying some down-time after a long day.  The fact that it’s vegan, made with almost no oil to speak of, makes it all the better.  You can actually make this cake completely fat free, by omitting the crumb filling and topping if you like.  However, if you’re willing to enjoy just a little decadence, I think the crumble is totally worth it!  The apples keep this cake moist for days, so when that unexpected house guest comes for a second visit, you’ll have exactly what he or she is looking for – so long as you haven’t already eaten it all yourself! 🙂


  • 2 tbsp ground flax + 5 tbsp water
  • 1 tbsp apple cider vinegar + enough additional almond milk to make  1 cup of liquid
  • 1 tsp baking soda
  • 1/2 cup apple sauce
  • 1/4 cup pure cane sugar
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 apples, peeled and diced finely (I use honey crisps)


  • 1/3 cup margarine (try to find low-salt margarine)
  • 1/2 cup brown sugar
  • 1 cup pecans, chopped
  • 1/2 cup oats
  • 1 tsp cinnamon
  • 1/4 tsp salt


  1. Preheat the oven to 350. Grease and flour a bundt pan.  To do this, I use a paper towel to spread some vegetable oil in the pan, then I sprinkle in some flour.  I bang the sides of the pan while turning it around, until it is evenly coated in flour, then I turn the pan upside down over the sink and shake out any excess flour. Don’t worry too much about perfection here.
  2. Mix the flax and water in a small bowl or cup, set aside.
  3. Mix the apple cider vinegar and almond milk by putting 1 tbsp vinegar in a 1 cup measuring cup, and then adding almond milk until you reach one cup. This makes vegan ‘buttermilk’. Add the baking soda to the almond milk mixture. The acidity in the ‘buttermilk’ reacts with the baking soda and gives you a fluffier cake.
  4. In a large bowl, whisk together the apple sauce, both sugars, and vanilla.  Add the flax mixture and the almond milk mixture, whisk well to combine.
  5. In a separate bowl, whisk together the flour, cinnamon, and salt.  Add the flour mixture to the wet mixture and stir just until combined. Gently fold in the apples.
  6. Prepare the crumble by mixing all the ingredients in a bowl and pinching it between your fingers until it all holds together.
  7. Pour about half the batter into your prepared bundt pan. Use your fingers to sprinkle half of the crumb mixture over the batter in the pan. Pour the rest of the batter into the pan on top of this, and then sprinkle with the rest of the crumble.
  8.  Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan, on a wire cooling rack, for 15 minutes.  Then, invert the pan on a plate and gently tap and shake it to get the cake out.  You may have to run a knife around the edges if it is stuck.  Invert it again onto the cooling rack, so that the crumb topping is facing up.  Continue to cool the cake at least another 15 minutes before cutting into it and devouring your masterpiece!




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