Vegan Apple Cake with Cinnamon Crumble Topping

5 from 5 votes

Vegan Apple Cake with Cinnamon Crumble Topping

This vegan apple cake is moist, delicious, and bursting with juicy apple chunks! It all gets topped off with a sweet cinnamon-spiced crumble topping and vanilla glaze.

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 443kcal

Author: Alissa Saenz

Ingredients

For the Crumble Topping

¾ cup all-purpose flour
½ cup organic brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup vegan butter, chilled

For the Cake

1 cup smooth unsweetened applesauce
⅔ cup vegetable oil
½ cup unflavored and unsweetened non-dairy milk
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup organic granulated sugar
½ cup organic brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon powdered ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
2 ½ cups peeled and diced (½ inch) apples (2 to 3 medium apples)

For the Glaze

1 cup organic powdered sugar
1 tablespoon unflavored non-dairy milk
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 13 inch baking pan.
To make the crumble topping, stir the flour, brown sugar, cinnamon and salt together in a small bowl.
Cut the butter into about 4 pieces, then add then to the bowl. Use a pastry cutter (or alternatively a fork or couple of butter knives) to cut the butter into the flour mixture.
Once the mixture resembles coarse crumbs, place the bowl in the fridge to chill while you make the batter.
Stir the applesauce, oil, milk and vanilla together in a small container such as a liquid measuring cup.
Whisk the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
Pour the applesauce mixture into the mixing bowl with the flour mixture and stir just until combined.
Fold in the apples.
Transfer the batter to the prepared baking pan and smooth it out with a spoon or spatula. Sprinkle the crumble topping evenly over the batter.
Bake the cake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
Transfer the cake to a cooling rack.
Whisk the glaze ingredients together while the cake cools, adding extra powdered sugar if it seems too thin, extra milk if it seems too thick.
Once the cake is cool, drizzle the glaze over it.
Slice the cake and serve.

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