Vegan Apple Crumble Cake


Here is an oldie but goodie. I couldn't sleep the other night so I made this instead! The prep time is really fast and with bake time it's less than an hour! I don't recall the first time I made this but it is a go to recipe of mine for unplanned guests and is always a big hit! I used whole wheat flour instead of white whole wheat flour for the crumble cake in the picture which made the cake part a bit dense but that was all I had in my pantry, it still worked out great and I really wanted something sweet!


2 large organic apples - about 4 cups
1 1/2 cups white whole wheat flour
1/2 cup cane sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup almond milk
1 Egg or egg replacement (I used 1/4 cup hot water with 1 Tbsp of ground flax seed)
1/3 cup melted margarine

For the crumble mixture:

3/4 cup of raw cane sugar or light brown sugar
1/4 cup white whole wheat flour
2 Tbs. margarine
1 tsp. cinnamon (optional)


Preheat the oven to 350° F.

Coat a standard square cake pan (8" x 8" x 2") with margarine.

Mix the flour and baking powder together, and mix in the cane sugar. Add the milk, beaten egg or egg substitute and melted margarine; mix together just until there are no lumps. Pour into the pan.

Make the crumble mixture by melt the margarine in a pan, add the flour, sugar and cinnamon, and mix well until it become crumble.

Cut up the apples leaving the skins on, and put on to of the cake batter. Sprinkle the top with the crumble mixture. Bake for about 40 minutes. Slice and serve warm plain or a topping of your choice.


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