Vegan apple cake with crumbles

Prep 15 min·Cook 60 min·Total 75 min·1 cake·VEGAN·270 kcal

Ingredients

100 gr 1/2 cup vegan butter/margarine
100 gr 1/2 cup sugar (e.g. coconut blossom sugar or raw cane sugar)
200 gr 1 cup vegan curd (yogurt works too)
Juice & zest of ½ lemon
100 ml 1/2 cup sparkling water
1 Tbsp flax seed flour (or any other egg replacement)
1 tsp cinnamon
1 tsp vanilla extract
300 gr 2 1/3 cup flour (I used half rice flour & half spelt flour)
1 tsp baking powder
1 tsp baking soda
1 Tbsp apple cider vinegar
2-3 apples
Cinnamon

Crumbles:

30 gr 1/8 cup vegan butter/margarine
30 gr 1/8 cup sugar
50 gr 1/3 cup flour
30 gr 1 oz. marzipan (optional)
Pinch of lemon zest
Cinnamon

Instructions

1.Put margarine, sugar, curd, lemon juice and lemon zest into a bowl or food processor and mix well
2.Stir in water and flax seed flour
3.Mix all dry ingredients and then stir them in
4.Finally stir in the apple cider vinegar
5.Peel the apples and cut them in pieces, then mix them with some lemon juice and cinnamon
6.Stir them into the dough
7.Grease a loaf pan and fill the dough inside
8.Preheat the oven to 180°C (356°F)
9.Put all ingredients for the crumbles into a bowl and knead it with your hands until it gets crumbly
10.Sprinkle on top of the cake
11.Bake for 50-60 minutes and check with a stick if well done

Notes

Tip from my kitchen: thanks to the apples and vegan curd this cake stays naturally moist – stored airtight it keeps for 3–4 days and often tastes even better on day two. To freeze, cut it into slices (up to 3 months) and thaw them individually. Instead of the rice-and-spelt mix you can use plain spelt or wheat flour, and the marzipan crumbles can be swapped for chopped almonds or oats. If you prefer it less sweet, use coconut blossom sugar for a lovely caramel note.

Nutrition per serving: 270 kcal