Popping in to wish you all a very Happy Thanksgiving and to give you one more option for Thanksgiving breakfast or dessert this holiday. Enter this scrumptious autumn favorite: Apple Cinnamon Crumb Cake. A simple vegan spice cake is layered with sugared apples and an oh so yummy, cinnamon-y crumble topping. Cue the kettle.
This crumb cake is easy to throw together and can be made in advance because it gets even better the next day. Yasss! So think of this as an option for the day-after Thanksgiving breakfast table, along with leftover pie of course.
I’ve sorted all the recipes on the site and have a dedicated Thanksgiving tab if you are looking for more inspiration for plant-based dishes and desserts. Thanksgiving is my favorite holiday and I’m so excited to get baking and cooking our favorite dishes and some new ideas we have brewing. If you make anything from the site please let me know! I love reading your comments, feedback, and seeing your creations on Instagram so please tag me if you make a recipe. I will share them in my Instagram story.
Ok, I’m going to keep this short because you and me and we have lots to do before the big feast I’m sure. Wishing you a lovely holiday with your loved ones! Eat all the fooooooods, walk it off and then eat some more!!!! I’m thankful for YOU; reading and following my kitchen shenanigans. GIVE THANKS!!!
scroll for recipe…
Vegan Apple Cinnamon Crumb Cake
Yield 1 standard loaf
- 1 cup all purpose flour
- 1/2 cup unrefined sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fresh grated nutmeg
- 1/2 cup coconut milk
- 1/3 cup oil, canola or olive
- 1 teaspoon vanilla extract
- 2 cups apples, peeled and chopped into 1/2” pieces
- 2 tablespoons unrefined sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup all purpose flour
- 1/4 cup unrefined sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons virgin coconut oil
- 1 tablespoon water
- Preheat oven to 350˚F. Grease a standard loaf tin and line it with parchment paper so that the paper comes up the sides of pans.
- Whisk together cake batter dry ingredients in a medium mixing bowl: flour, sugar, baking powder, salt and spices.
- Whisk together coconut milk and oil for cake batter in a separate bowl or large liquid measuring cup. Set both mixtures aside while you prep apples and crumb topping.
- Peel, core and chop apples and toss with sugar and spices. Set aside.
- Stir together crumb topping dry ingredients with a fork: flour, sugar and spices. Cut coconut oil into mixture using your fingertips until the mixture resembles coarse breadcrumbs with some pea sized bits. Stir in water using your fingers or a fork to create large crumbles.
- Stir wet cake batter mixture into dry mixture using a rubber spatula until just combined. Pour batter into prepared tin and smooth with spatula. Layer apples on top of batter. Layer crumb topping on top of apples.
- Bake at 350˚F for 55-60 minutes until crumb topping is golden brown. A toothpick inserted into cake may come out wet because of the apple layer. It is better to let the cake bake for an extra 5 minutes if you are unsure if it is done.
- Cool cake in tin for 10 minutes then lift cake out of tin using the parchment paper. Slide cake off parchment paper and onto a cooling rack. Cool to room temperature or overnight before slicing. Enjoy!
Cake will keep covered at room temperature for up to several days.
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