Vegan Apple Crumble Cake with White Chocolate Ice Cream
Ingredients
Crust
- 1 cup (150g) all-purpose flour
- 3 Tbsp (35g) coconut sugar
- Pinch of salt
- 1/3 cup (90g) vegan butter, softened at room temperature
Filling
- 3 medium apples, peeled, cored, and diced
- 300g apple sauce, unsweetened
- 1/2 cup walnuts and almonds, chopped
- 1 tsp cinnamon
Crumble
- 3/4 cup (90g) all-purpose flour
- 1/4 cup (40g) coconut sugar
- 1/2 tsp cinnamon
- 3-4 Tbsp (45g) vegan butter
Ice Cream
- 1 cup (150g) cashews, soaked in water for 6-8 hours
- 15oz (400ml) can coconut milk, full fat
- 1/2 cup (125ml) water
- 1/4 cup (85g) maple syrup
- 1/2 tsp vanilla bean powder
- 5.6oz (160g) iChoc white vanilla, melted
- Pinch of salt
Preparation
For the crust, place the dry ingredients in a bowl and combine. Add the softened vegan butter and use a hand whisk with a dough attachment to mix until crumbly. Line or grease an 8”/20cm round cake tin with parchment paper and press the crust mixture evenly on the bottom and about 5cm on the sides. Place in the fridge.
For the filling, place all the filling ingredients in a bowl and combine. Spread the filling mixture onto the crust in the cake tin and even out the top. Preheat the oven to 400°F/200°C.
For the crumble, add all the dry crumble ingredients in a bowl and combine. Add the vegan butter and use a hand whisk with a dough attachment to mix until crumbly. Spread the crumble mixture on top of the apple filling in the cake tin and bake in the oven for 45 minutes or until golden brown. Set aside to cool down.
For the ice cream, add all the ice cream ingredients into a high-speed blender and blend for 60 seconds until smooth. Pour the mixture into your ice cream machine and use the desired setting to churn the ice cream.
Once done, scoop the ice cream into a box and serve immediately or store in the freezer for 2-3 weeks.