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vegan Apple Crumble Cake with Vanilla Sauce
Snacks & Sweet Things

This vegan & healthy apple crumble cake with vanilla sauce not only tastes delicious but is also easier to prepare than expected. Even a gluten-free version is possible. The vanilla sauce is optional and can also be easily replaced with vanilla ice cream. Just the way you like it. The cake will definitely taste good!

Duration Prepare for 45 minutes + bake for 50-60 minutes + cool for 2 hours
Ingredients for 12 pieces
For the dough:
  • 2 flax seed eggs (20g ground flax seed + 6 tablespoons water)
  • 100g (ground) almonds
  • 100g wholemeal rice flour¹
  • 200g wholemeal wheat flour¹
  • 50g coconut blossom sugar²
  • 1 pinch of salt
  • 130g cold vegetable butter
  • approx. 50ml water
For the apple filling:
  • 1,2kg apples
  • 2 teaspoons cinnamon
  • juice of half a lemon
  • 25g cornstarch
  • 50g coconut blossom sugar
For the crumbles:
  • 100g (gluten-free) oat flakes
  • 50g (ground) almonds
  • 30g coconut blossom sugar
  • 30g cold vegan butter
  • approx. 30ml cold water
For the vanilla sauce (optional):
  • 150g cashews (soaked in water for at least 4 hours or at best overnight)
  • 100g (sugar-free) soy yoghurt
  • 40g maple syrup
  • approx. 70ml water
  • scraped out pulp of a vanilla pod (alternative: 1-2 teaspoons vanilla extract)
  • 1 pinch of salt
Preparation
Prepare the dough:
  1. prepare flax seed eggs, i.e. grind flax seed and mix with water in a cup and set aside for 5 minutes
  2. (optional if you have whole almonds): grind almonds in a food processor
  3. put all the dough ingredients, including linseed eggs, either in a food processor or in a bowl
  4. knead the dough (with your hands or in a food processor) until it is smooth (if the dough does not stick together, add water carefully)
  5. form the dough into a ball, wrap it in cling film and put it in the fridge for 30 minutes
Prepare the apple filling:
  1. wash and peel apples, cut them into 2-3 cm pieces and put them into a bowl
  2. mix with cinnamon, lemon juice, cornstarch and coconut blossom sugar, set aside
Prepare the crumbles:
  1. coarse grind oat flakes and almonds in a food processor
  2. add cold butter, coconut blossom sugar and cold water and knead to a coarse, slightly crumbly mass
Prepare cake & vanilla sauce:
  1. line the bottom of a 26cm springform pan with baking paper and grease the entire pan
  2. preheat oven to 180°C circulating air
  3. Place approx. ⅔ of the dough on the springform pan, press down with fingers and roll evenly with a small glass if necessary
  4. form an approx. 5cm high rim with the remaining third of the dough
  5. add the apple filling to the dough
  6. spread crumbles over the apple filling
  7. bake the cake for approx. 50-60 minutes on the middle shelf³.
  8. while the cakes is baking drain the water of the cashews and mix with the remaining ingredients of the vanilla sauce to a smooth sauce⁴
  9. let the cake cool down, serve with vanilla sauce & enjoy!
Remarks
¹ Alternatively, you can also use other (gluten-free) types of flour. If necessary, adjust the amount of water. However, I prefer to use wholemeal flour to prepare the cake as nutritious as possible.
² You can also use white household sugar or similar. However, coconut blossom sugar is the healthier option.
³ If the sprinkles get too dark, cover the cake tin quickly with aluminum foil and continue baking.
⁴ If the vanilla sauce is not liquid or not sweet enough for you, you can add some more water or maple syrup.
Nutritional values for 1 piece without vanilla sauce
Calories
390 kcal
Fat
19,2g
Carbs
43,8g
Protein
8,8g