Apple Crumble Cream Cheese Loaf Cake (Vegan GF)

Moist, tender cinnamon spiced and so delicious, this Apple Crumble Cream Cheese Loaf Cake is naturally vegan, egg-free and easily gluten-free. It has a cheesecake middle and a nutty pecan streusel top, too.

I just love all things apple this time of year, especially with lots of cinnamon spices. To take the classic apple cake to the next level, I’ve added the most delicious cinnamon cream cheese aka cheesecake-style filling as well as a gorgeous nutty pecan streusel crumbly top. This bake has elements of apple cake, apple pie, baked cheesecake AND coffee/streusel cake in every bite and it’s amazing.

A slice of Apple Crumble Cream Cheese Cake leaning against the loaf
Apple Crumble Cream Cheese Loaf Cake

Why will I love this cake?

This cake is delicious:

  • Moist, tender and fluffy
  • Nutty, cinnamon-spiced and naturally sweet
  • Loaded with good-for-you ingredients
  • Filled with a cream cheese cinnamon filling
  • Topped with a nutty crumbly streusel top
  • Naturally vegan, egg-free and dairy-free
  • Easily gluten-free and nut-free
  • Easy to make
  • A perfect autumnal cosy bake
  • Lasts 3-5 days so great to make ahead of time
  • A real cosy showstopper cake
  • Great with tea or as a dessert

If you already love the sound of this loaf cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list is divided into a few parts for the cake and you can see the full list in the recipe card and my favourite products and recommendations in the “shop the recipe” section.

For the cream cheese filling:

  • Vegan cream cheese: the start of the cake! I love the Cocos Organic natural creamy spread as the ingredients are simple, meaning it’s good for you and your gut and is so smooth.
  • Coconut sugar: for sweetening the middle layer. You can also use caster or light brown sugar here.
  • Cornstarch: this absorbs the liquid making sure that the cream cheese filling isn’t too wet. Arrow root powder will also work.
  • Cinnamon: for flavour.

For the streusel top:

  • Plain or GF flour: to make the crumble nice and clumpy.
  • Oats: to make this crumble a little more wholesome and chunkier, I add whole oats.
  • Pecans: this adds the nuttiness to the topping although you can leave them out, if making this nut-free. Or swap for walnuts or flaked almonds, if you prefer.
  • Coconut sugar: or light brown sugar.
  • Coconut oil: this makes the “buttery” crumble mix and if you prefer, you can use vegan butter.

And for the cake:

  • Apples: one apple is for grating and stirring into the batter and the second apple is for adding on top of the cake. Use eating apples as cooking apples will break down too much and be too wet.
  • Plant-based milk: use your preferred dairy-free milk like organic soya, oat or almond.
  • Apple cider vinegar: this mixes with the milk to form a buttermilk mix and helps to bind the egg-free cake.
  • Thick coconut yoghurt: this adds lots of moisture, healthy fats and gut healthy ingredients. I use the Cocos Organic natural or vanilla yoghurt and note that runny yoghurt will make the batter too wet, so make sure it’s thick and creamy.
  • Unsweetened applesauce: this is key to the apple flavour and super soft texture. Make sure it’s 100% applesauce, as linked below.
  • Olive oil: for adding moisture, fat and a spongey texture.
  • Coconut sugar: for the caramel-like sweetness and taste. You can also use golden or regular caster sugar.
  • Plain or GF plain flour: to keep the cake moist, we use plain flour and use your preferred 1:1 baking flour that is gluten-free, where needed.
  • Raising agents and salt: for the rise and flavour.
  • Spices: this cake uses cinnamon and mixed spices for a cosy loaf.
  • Icing sugar: this is for the glaze. Mix some powered icing sugar with water and drizzle over the cooled loaf.

Is this gluten-free and nut-free?

This cake is easily gluten-free as long as you use your preferred 1:1 gluten-free flour that contains xanthan gum and check your oats are gluten-free. To keep this nut-free, skip the pecans and use sunflower seeds or more oats instead, and check all your other ingredients for nuts.

How do I make this?

This is ready in a few steps:

  • Stir together the cream cheese filling: until smooth.
  • Combine the crumble topping: until clumpy.
  • Grate one apple and chop the second one: leaving to the side.
  • Whisk together the wet ingredients for the cake: until smooth.
  • Add in the dry ingredients: with the grated apple and stir.
  • Add half the batter to a lined loaf tin: and spoon on the cream cheese mixture.
  • Top with the remaining batter: and add the chopped apple and the crumble.
  • Bake for 55 minutes or until golden, well risen and smelling amazing: you can cover it with tin foil it the apples are catching.
  • Cool in the tin: and then on a wire rack.
  • Make the glaze and drizzle all over the cake: and enjoy.

How long will lit last?

Once made, keep this cake in a sealed container for 3-5 days, ideally in the fridge overnight and enjoy at room temperature. You can also freeze the loaf, wrapped well, for 1 month and defrost before eating.

A slice of Apple Crumble Cream Cheese Loaf Cake with a fork
Slice of Apple Crumble Cream Cheese Cake

What else can I bake?

If you are looking for more seasonal bakes:

A slice of Apple Crumble Cream Cheese Cake leaning against the loaf

Apple Crumble Cream Cheese Loaf Cake (Vegan GF)

Yield: 10 (makes 1 loaf)
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Moist, tender cinnamon spiced and so delicious, this Apple Crumble Cream Cheese Loaf Cake is naturally vegan, egg-free and easily gluten-free. It has a cheesecake middle and a nutty pecan streusel top, too.


For the Cream Cheese Filling:

  • 110g vegan cream cheese
  • 1 ½ tbsp coconut sugar
  • 1 ½ tbsp cornstarch
  • 1 tbsp cinnamon

For the Crumble Top:

  • 25g plain or GF plain flour
  • 15g oats
  • 20g pecans, chopped
  • 30g coconut sugar
  • 30g coconut oil, softened

For the Apple Loaf Cake:

  • 2 eating apples
  • 120ml plant-based milk
  • 1 tbsp apple cider vinegar
  • 60g thick coconut yoghurt
  • 60g unsweetened applesauce
  • 60ml olive oil
  • 100g coconut sugar
  • 280g + 1 tsp plain or GF plain flour
  • 2 ½ tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp mixed spices
  • A pinch of salt

For the Glaze:

  • 30g icing sugar


  1. Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf tin with parchment paper.
  2. For the cream cheese filling: whisk and stir together the ingredients until really smooth.
  3. For the crumble topping: stir together the flour, oats, pecans and sugar and then rub in the coconut oil to form a clumpy mixture.
  4. For the apples: grate one apple, removing any pips and then gently squeeze out most of the juice (I like to drink this!) and reserve the grated apple to one side. For the second apple, chop and core into small cubes and toss with 1 tsp flour.
  5. To make the cake batter: whisk together milk and vinegar and leave for 5 minutes to curdle. Add to a large bowl and whisk in the yoghurt, applesauce, olive oil and coconut sugar until smooth. Now sift in the flour, baking powder, cinnamon and mixed spice and add the salt. Stir to stir the mixture together before adding in the grated apple and whisk to a smooth batter.
  6. To prepare the loaf: pour half of the batter into the loaf tin and smooth over the top. Spoon over the cream cheese filling into the centre and spread out almost to the edges. Top with the remaining batter, sealing in all the cream cheese. Top with the cubed apple and then sprinkle over all the crumble mix.
  7. To bake: place in the middle of the oven for 55-57 minutes, covering with foil after 45 minutes to stop the apples from catching, until an inserted skewer comes out basically clean from the middle (some small specks are ok).
  8. To cool: leave in the tin for 10 minutes then carefully lift out to cool fully on the wire rack.
  9. For the glaze: stir together the icing sugar with 1-2 tsp water until thick but pourable and drizzle over the loaf.
  10. Slice thickly and enjoy straight away or keep in a sealed container in the fridge for 3-5 days or in the freezer for 1 month and allow to defrost before eating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Apple Crumble Cream Cheese Loaf Cake so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With apple cream cheese love x

p.s. this recipe was first made with Cocos Organic, who I just love, although this blog post is not sponsored and all opinions are my own.

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