Apple Caramel Crumble Cake (Vegan Gluten-Free)
Moist, tender and cinnamon-spiced, this Apple Caramel Crumble Cake is light and moreish with a homemade almond butter caramel filling and nutty pecan crumble top. It’s naturally vegan and easily gluten-free.
It’s the season of cosy apple desserts, especially for crumble and custard. If you love crumbles but also love cake, then this bake is perfect for you. With a moist and tender cinnamon-spiced sponge cake, layers of apple, a gooey almond butter caramel and a nutty pecan and cinnamon streusel top, it has everything you want in every bite. It’s great for autumn and winter and you can enjoy it cold as a slice of cake with a cup of tea or eat it warm with custard (of dairy-free cream, ice cream etc) for dessert.
Why will I love this cake?
This cake is amazing:
- Moist, tender, spongey and light
- Cinnamon-y sweet and spices with ginger and mixed spices
- With a gooey almond butter salted caramel middle
- Filled with chunks of delicious apple
- Topped with a nutty pecan cinnamon streusel top
- Like crumble and cake combined
- Easy to make in a few steps
- Delicious with tea or as dessert with custard
- Naturally dairy-free, egg-free and plant-based
- Easily gluten-free and nut-free
- Ideal for all family and friends
- Great for the season
- Also delicious with pear instead of apple
- Smells amazing as it bakes
- Made with healthier, more wholesome ingredients like oats and almond butter
If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and also see my favourite and recommended products in the “shop the recipe” section.
For the crumble top:
- Plain flour: or use gluten-free flour, as needed.
- Oats: to make it chunky.
- Granulated sugar: to make it sugary and sweet. I use golden granulated sugar, but white sugar, demerara or coconut sugar will work too.
- Pecans: for a nutty crunch. Walnuts and hazelnuts would also work well or use sunflower seeds to keep it nut-free.
- Cinnamon: for the flavour.
- Melted coconut oil: this makes the topping “buttery”. You can also swap it for vegan butter, melted.
As for the caramel and apples:
- Runny smooth almond butter: this is my favourite to use for caramels because of the sweet nutty flavour. You can also use cashew or peanut butter or swap for sunflower seed butter to make it nut-free.
- Maple syrup: to make it sticky sweet.
- Plant-based milk: to thin the caramel to use as a glaze on top.
- Apples: use an eating apple (not cooking apples) for the filling, tossed lightly in flour.
To make the cake:
- Plant-based milk and apple cider vinegar: when combined, this mixture curdles, forming a buttermilk to add moisture and to bind the egg-free batter.
- Golden granulated sugar: or use regular granulated sugar. You can also use coconut sugar, though the cake may be slightly more dense.
- Dairy free yoghurt: I use the NUSH dairy-free almond milk yoghurt or try Cocos Organic coconut yoghurt. Look for one that’s minimal ingredient and thick and creamy.
- Light olive oil: for moisture and a spongey cake. You can also use sunflower oil, too.
- Vanilla extract: for flavour.
- Plain or GF plain flour: to make it light and fluffy. Use GF flour where ended, and make sure it contains xanthan gum or add ½ tsp of your own.
- Baking powder: for the rise.
- Spices: cinnamon, ginger and mixed spice come together to make this so delicious.
- Salt: for flavour.
Is this cake gluten-free and nut-free?
This cake is easily gluten-free as long as you use gluten-free plain flour (add ½ tsp xanthan gum if your blend does not have any in already). To keep it nut-free, swap the pecans in the crumble for sunflower seeds. Swap the almond butter for sunflower seed butter in the caramel and also check that your dairy-free milk does not contain any nuts.
How do I make this?
This cake is ready in a few steps:
- Combine all of the ingredients for the crumble top: in a small bowl.
- Whisk together the caramel ingredients: until smooth.
- Chop the apples and toss with the flour: for the filling.
- Whisk together the wet ingredients for the cake batter: to combine.
- Sift in the dry ingredients: and whisk until smooth.
- Pour the cake batter into the tin: and smooth over the top.
- Spoon on the caramel and swirl through: saving some for the top.
- Add on the apple pieces: to cover the cake.
- Sprinkle over the crumble top: to cover the apples and press down lightly.
- Bake for 1 hour: or until well-risen, golden brown and an inserted skewer comes out clean.
- Allow to cool in the tin for 10 minutes: and then lift out to cool fully.
- Whisk the milk with the remaining caramel: to make it runnier.
- Drizzle the caramel glaze over the cake: and slice into squares.
How long will it last?
Once cool, this cake will keep in the fridge in a sealed container for 3-5 days (best enjoyed at room temperature). You can freeze it, wrapped well, and allow to defrost before eating.
What other recipes can I try?
For more seasonal and cosy recipes:
- Cinnamon Roll Muffins
- Baklava-Style Banana Bread
- Chai Chocolate Chunk Loaf Cake
- Pumpkin Spice Chocolate Chip Layer Cake
- Caramel Pecan Ginger Cookie Dough Skillets
Apple Caramel Crumble Cake (Vegan Gluten-Free)
Moist, tender and cinnamon-spiced, this Apple Caramel Crumble Cake is light and moreish with a homemade almond butter caramel filling and nutty pecan crumble top. It’s naturally vegan and easily gluten-free.
Ingredients
For the Crumble:
- 70g plain or GF plain flour
- 25g rolled oats
- 60g golden granulated sugar
- 25g pecans, chopped small
- ¼ tsp cinnamon
- 30g melted coconut oil
For the Caramel:
- 60g runny smooth almond butter
- 1 tbsp maple syrup
- 2 tsp plant-based milk (save for the glaze)
For the Apples:
- 1-2 apples, cored and chopped small
- 1 tbsp plain or GF plain flour
For the Cake:
- 80ml plant-based milk
- 1 tbsp apple cider vinegar
- 150g golden granulated sugar
- 100g dairy-free yoghurt
- 100ml light olive oil
- 1 tsp vanilla extract
- 210g plain or GF plain flour
- 2 ¼ tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp mixed spice or nutmeg
- A pinch of salt
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm square tin with parchment paper.
- For the crumble top, stir together the flour, oats, sugar pecans and cinnamon in a small bowl. Add the coconut oil and stir to a crumbly mix.
- For the caramel, stir together the almond butter and maple syrup until smooth.
- Prepare the apples by tossing them in a small bowl with the flour.
- For the cake batter, add the milk and vinegar to a large bowl and whisk. Leave for 5 minutes to curdle. Now add in the sugar, yoghurt, olive oil and vanilla and whisk again. Sift in the flour, baking powder, cinnamon, ginger and mixed spice (or nutmeg) and add the salt. Whisk to a smooth batter with no lumps.
- Pour into the lined tin and smooth over the top. Spoon on 2/3 of the caramel mix and swirl through with a spoon. Now add the apples all over the top and sprinkle over the crumble mix. Press down lightly with your hands.
- Bake in the oven for 1 hour, or until golden brown, risen and an inserted skewer comes out clean.
- Allow to cool in the tin for 10 minutes, then lift out to cool fully on a wire rack. Or, you can eat it warm now with dairy-free custard, etc.
- To the remaining caramel, add the milk and whisk until smooth and pourable.
- To decorate the cake (once cool), drizzle over the caramel sauce and slice into 9 squares. Enjoy straight away or keep leftovers in a sealed container for 3-5 days (in the fridge overnight) or freeze the squares for 1 month, wrapped well. Allow the cake to defrost before eating.
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Stay in touch
I look forward to hearing what you think of this Apple Caramel Crumble Cake so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With caramel apple love x
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