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Apple Cake with Crumble Topping and No Refined Sugar
For me, apple cake with crumble topping is simply a fall staple. Juicy apples,
a subtle hint of cinnamon, and a crispy crumble topping make it a true classic.
This vegan apple cake is made with oat flour, ground almonds, and applesauce. The fruity apple filling and the crunchy crumble topping make it wonderfully flavorful. Instead of refined sugar, I use erythritol, so the cake contains no added table sugar. Oats, almonds, and apples also provide valuable dietary fiber.
The recipe requires just a few ingredients and is very easy to make at home. Whether with afternoon coffee, as a dessert, or on a cozy fall day: this apple cake with crumble topping is perfect for many occasions and creates a wonderful moment of indulgence.
What makes it special: You don’t need butter, eggs, or refined sugar to bake a delicious apple cake. That’s exactly why I love this cake.
What Makes This Vegan Apple Crumble Cake Special
I love recipes that use simple ingredients but still taste really good. That’s exactly what makes this apple cake so special to me.
Oat Flour Instead of White Flour
Oat flour adds fiber and gives the batter a pleasant texture. By the way, you don’t have to buy it pre-made. You can simply grind rolled oats finely in a blender and use them right away.
Apple sauce for a moist texture
Apple sauce binds the ingredients together and makes the batter pleasantly moist. It contains natural sugars, but this recipe doesn’t require any added sugar.
Ground almonds for a delicate flavor
The almonds complement the oat flour with their mild, nutty flavor. They also contain fiber and fat, which contribute to the dough’s tender texture.
Apples and cinnamon for a classic flavor
The fresh apples make the filling fruity and juicy. Cinnamon rounds out the flavor and gives the cake a wonderful autumnal taste. The result is a vegan apple cake that’s fruity, aromatic, and pleasantly moist. The crumble topping provides a crunchy contrast.
Why I Like to Use Oat Flour When Baking
When it comes to healthy eating, the focus is often on how we can cut back on sugar. But it’s also worth paying attention to the ingredients we use and the nutrients they provide.
Dietary fiber is an important part of a balanced diet. It supports normal digestion and serves as food for gut bacteria. Nevertheless, many people consume less fiber than is recommended.
When baking, you can make a difference simply by choosing the right flour. Oats contain fiber, including soluble beta-glucan. Ground almonds and apples also contribute to the fiber content of this recipe.
Of course, a single cake doesn’t make for a high-fiber diet on its own. What matters most is how varied our overall diet is. But I think it’s great when baking recipes can also include ingredients that provide additional nutrients in addition to flavor.
That’s exactly why this apple cake fits so well with my favorite healthy baking recipes: it combines the familiar taste of cake with ingredients I love to use in my kitchen.
Which apple puree works best?
For this recipe, I prefer to use apple puree made from 100 percent apples.
The main difference between apple puree and applesauce is that applesauce is often sweetened. Apple puree usually contains no added sugar. It’s still worth taking a quick look at the ingredient list, though.
The apple puree ensures that the dough stays moist and the ingredients hold together well. Since the consistency can vary slightly depending on the product, you should adjust the amount slightly if necessary. Start with 180 grams and add just enough additional apple puree until the dough is easy to shape.
Which apples are best for apple cake?
For the filling, choose aromatic apples that soften during baking but don’t completely fall apart. Tart varieties like Boskoop provide a nice contrast to the sweetness of the batter. Elstar and Braeburn are also excellent choices. Cut the apples into small cubes so they cook evenly and blend well with the applesauce. If you like it extra cinnamon-y, you can adjust the amount of cinnamon to your taste.
How to Make the Crust and Crumb Topping
To ensure the apple cake has a good texture, I pre-bake the crust briefly first. This allows it to firm up a bit before the moist apple filling goes on top. For the crumble topping, set aside a portion of the dough and knead it with a little extra oat flour. Then rub the mixture between your fingers until coarse crumbs form. If you want an especially crispy crumble topping, you can add a little coconut oil. Since the dough already contains ground almonds, they add a certain tenderness even without additional fat.
Vegan Apple Cake with Crumble Topping
Ingredients
Dough and Crumb Topping
- 200 g oat flour plus 2 to 3 tbsp for the crumb topping
- 150 g finely ground almonds
- 180 g apple puree (100% apple); increase to 200 g if needed
- 60 g erythritol
- ½ tsp cinnamon
- 1 pinch of salt
Filling
- 2 large apples (about 370 g), finely diced
- 100 g apple puree
- 1 tsp cinnamon
Instructions
- Preheat the oven to 180 °C (top and bottom heat); line a springform pan (approx. 20 cm) with parchment paper or grease it well.
- Knead all the dough ingredients together until the dough is easy to shape. Set aside about a quarter of it.
- Press the remaining dough firmly into the bottom and sides of the pan and pre-bake for 8 minutes.
- Meanwhile, mix the diced apples with the applesauce and cinnamon. Grate the reserved dough with 2 to 3 tablespoons of oat flour to make crumble topping. Optionally, add more sweetener. (For extra crunch, you can also add a little fat, such as melted coconut oil.)
- Spread the filling over the pre-baked crust, sprinkle the crumble topping on top, and bake for 25 to 30 minutes, until golden brown.
- Let cool completely, preferably for 1 to 2 hours in the refrigerator.
Notes
Calories: 2,070 kcal
Protein: 64 g, Fat: 95 g, Carbohydrates: 217 g, of which sugars: 74 g, Dietary fiber: 54 g Per slice (based on 8 slices):
Calories: 259 kcal
Protein: 8 g, Fat: 12 g, Carbohydrates: 27 g, of which sugars: 9 g, Dietary fiber: 6.8 g
My Tips for the Perfect Apple Cake
Adjust the batter correctly – apple sauce can vary in consistency depending on the brand. So start by adding 180 grams to the batter and add a little more only if needed. The batter should be easy to shape and press into the springform pan.
Keep the crumble coarse – don’t grate the dough too finely. Larger crumble pieces add more texture and look especially beautiful on the finished cake. Let the cake cool completely – right after baking, the filling is still soft. As it cools, it firms up and the cake is easier to slice.
Add more flavor: A pinch of vanilla or some freshly grated lemon zest pairs wonderfully with apples and cinnamon.
Adjust the sweetness to your taste: Erythritol tastes slightly different from table sugar. If you prefer the cake less sweet, you can reduce the amount. Keep in mind that erythritol can also affect the texture and baking behavior.
Frequently Asked Questions
Is the apple cake vegan? Yes. The recipe doesn’t call for eggs, butter, or any other animal-based ingredients. Apple sauce keeps the cake moist and helps bind the ingredients together.
Is the apple cake sugar-free? The cake contains no refined sugar and no added table sugar. I use erythritol as a sweetener. However, apples and apple sauce naturally contain sugar. That’s why “no refined sugar” is the more accurate description.
Can I make the oat flour myself? Yes, it’s quick and easy. Put rolled oats in a blender and grind them into as fine a flour as possible. You can use the same amount by weight.
Can I bake the apple cake gluten-free? Yes, as long as you use oat flour labeled as gluten-free or gluten-free rolled oats. Oats may come into contact with gluten-containing grains during processing. Therefore, proper labeling is important for people with celiac disease.
How do I store the apple cake? Store the completely cooled cake well-covered in the refrigerator. This will keep it fresh longer. It’s best to enjoy it within about three days.
Can I freeze the apple cake? Yes. Cut the completely cooled cake into pieces and freeze them in individual portions. To thaw, you can place the pieces in the refrigerator or let them thaw at room temperature. The crumble topping may be slightly softer afterward.
Have you tried the apple pie?
If you’ve tried the apple cake, I’d love for you to share your experience in the comments. If you post a picture of your cake on Instagram, feel free to tag me @annelinawaller and use the hashtag #annelinawaller.💛
I believe that good food doesn’t have to be complicated. Especially when it comes to baking, classic recipes can be given a fresh twist with just a few adjustments. Oat flour, nuts, and fresh fruit combine to deliver great flavor and valuable nutrients.
Finally, I hope you have a lot of fun baking and enjoying your creation!
Yours, Annelina
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