Spiced Apple Crumble Cake

Apples Autumn Cake Naked Oats Oat Milk oats Rye Flakes Vegan Vegetarian Wheat Flour Wholemeal flour

by Danka Jandric October 18, 2024

Why choose between crumble and cake when you can have both? This spiced apple crumble cake from Danka Jandric is made with wholemeal flour, oat and rye flakes.

Danka is a neuroscientist by background, now a medical educator, with an interest in gut and brain health and the essential role of food in both. Follow her on Instagram @phoodologist as she explores delicious, plant-based foods, incorporating 30+ plants a week and high fibre into her diet.

Ingredients

120g Plain White Flour
100g Wholemeal Wheat Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
125g Brown Sugar
1 tsp Ground Cinnamon
1 tsp Ground Cardamom
¼ tsp Nutmeg
¼ tsp Cloves
Pinch of Salt
2 tbsp Ground Linseed, mixed with 75ml water (to make flax egg)
100ml Vegetable Oil
100ml Plant-Based Milk (such as almond, soy, or oat)
1 Bramley Apple (or 2 Granny Smith), peeled and cut into 1 cm cubes

For the Crumble:

30g Naked Oat Flakes
20g Rye Flakes
30g Wholemeal Wheat Flour
50g Brown Sugar
½ tsp Cinnamon
60g Butter (Naturli brand is a great plant-based option), cold and cubed

Method

Preheat the oven to 180 C. Grease and line a cake tin.
Prepare the crumble topping by adding all the ingredients to a bowl and rubbing the cold butter into the dry ingredients with your fingers until the texture is crumbly. Set aside.
Prepare the apple: peel and cut into 1 cm cubes.
Mix all the dry ingredients for the cake in another bowl.
Add the wet ingredients to the dry ingredients and mix well.
Add the cubed apple to the batter and mix it in as evenly as possible. The apple to batter ratio will seem too high, but trust the process.
Pour the batter into the cake tin and top with the crumble.
Bake for 35-40 min until the cake looks set and the crumble starts looking crunchy. This cake is better slightly underbaked than overbaked, so don’t worry about getting it perfect.
Allow to cool slightly before removing from the tin.
Serve as is or with custard, ice cream or yoghurt.

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