Apples are one of my favourite snacking fruits of all time! They are easily accessible, affordable, crunchy and don’t stain my teeth (or breath) like some of the other fruits I love (haha)! I have always found apples to be consistently sweet unlike some other fruits where I occasionally come across sour batches. Talk about trust issues! I also love how apples are so versatile. They are crunchy when fresh and can be super soft when baked or cooked!
Australia is well into Winter and my hot cups of herbal tea are on the rise. I wanted to make a super easy vegan apple cake to my teas. I was inspired by the German Apple Cake Apfelkuchen, such as this one, which often has apple slices baked into the top of a cake. They look amazing AND are easy to make! I added an extra dose of YUM with a pecan crumble, because I just loooove crunchy things!
This is my favourite non-chocolate baked cake in my blog! Biting into a piece is like a warm hug from inside. I made the cake vegan (of course) and also tested and provided easy ways for you to make the cake gluten free, nut free and refined sugar free! This isn’t a recipe which is sub-par quality when it’s gluten-free. I actually tested it with gluten-free flour to start with then substituted it with all-purpose flour to see if it could be done. Basically, you won’t be able to tell the difference if you use gluten-free flour or all-purpose flour!
With a sprinkling of powdered sugar, this cake is beautifully rustic and perfect for sharing with guests or bringing to a potluck!
I mean, just look at that crumb of this vegan apple cake! It will seriously melt in your mouth. The cinnamon paired with apple will just whisk you away!
If you love apples like me, check out my other apple recipes:
- Apple and Blueberry Oat Crumble Muffins
- Apple and Blueberry Overnight Oats
- Raw Apple and Blueberry Tarts (notice a theme here?!)
- Apple Crumble Nicecream Bowl
If you try this recipe, I would love to hear about it! Please leave a comment below and rate it. This will help me, other readers and allow this blog to be seen by more people! If you post it on social media, please tag @rainbownourishments and #rainbownourishments.
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Apple Crumble Tea Cake
- 1 (180g) medium-sized apple, core-removed and grated
- 1 cup (240mL) plant-based milk, such as almond, soy or coconut,
- 1/2 cup (125 mL) light-tasting vegetable oil, such as sunflower or rapeseed
- 1 tbsp apple cider vinegar
- 1/2 cup (50g) pecans
- 1/3 cup (55g) white rice flour, or all-purpose flour
- 3 tbsp (75 mL) any liquid sweetener, such as maple syrup or coconut nectar
- 1 (180g) medium-size apple, core-removed, quartered and thinly sliced
- Organic powdered cane sugar, if desired
- Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) round cake tray with baking paper.
- To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake tin.
- To prepare the topping: In a small-size bowl, combine the pecans, flour and liquid sweetener and mix until well combined.
- Arrange the apple slices on the top of the cake in 'fan' shapes or as desired. Arrange dollops of the crumble in the gaps.
- Bake the cake in the oven for 50-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. The cake is very moist and there might be some crumbs on the skewer which is fine.
- Allow the cake to rest in the cake tin for at least 5 minutes. Remove the cake from the tin and dust with powered sugar if desired. Serve immediately and enjoy!
- The cake can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.