Plant-Based Apple Cake with Crusty Topping

Ingredients

  • 2 1/2 c plain flour
  • 1/2 c coconut sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 1/8 tsp salt
  • 1 medium apple, grated roughly
  • 1 c almond milk
  • 1 tsp pure vanilla paste or extract
  • 1 tbs juice of fresh lemon
  • 1/3 c merchant extra virgin olive oil
  • crusty topping :
  • 1/2 c pecan
  • 1/3 c brown rice flour
  • 3 tbs maple syrup
  • 2-3 tbs light flavour olive oil
  • preheat oven to 170°c. line a loaf tin with baking paper.
  • layer crumb topping on top of batter.

Preparation

  1. Preheat oven to 170°C. Line a loaf tin with baking paper

  2. Whisk together dry ingredients in a mixing bowl: flour, sugar, baking powder, salt & cinnamon

  3. In a separate bowl whisk together milk & lemon juice. Let it set for about 10mins, then add the rest of wet ingredients: vanilla, oil, & apple

  4. Now, stir wet cake batter into dry mixtures using a spatula until just combined(don’t over mix)

  5. Pour batter into prepared tin

  6. For crumble: Roughly blitz ingredients to end up with a lumpy mixture

  7. Layer crumb topping on top of batter

  8. Bake first for 20 mins then cover the cake with aluminium foil to protect the crumble not to burn and continue baking for 40 mins (total an hour)

  9. Remove cake from the oven, let it cool in the tin for 10 mins. Then turn it out on a cooling rack

  10. Cool to room temperature before slicing. Enjoy

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