I love making cakes, I love apples and I love sugar free cakes… I have make plenty of raw cakes in my years and plenty of banana breads but I haven’t make a baked cake which didn’t contain eggs ie vegan. Until now…I love a good challenge so I spent some time studying some apple cake recipes and came up with this vegan recipe of my own.
You can make this cake gluten free using gluten free oats or a GF flour mix. Amaranth, buckwheat, tapioca etc all make great flour mixes. But to keep it simple I went for the classic GF oats and almond flour.
VEGAN LAYERED APPLE CRUMBLE CAKE
1 tsp cinnamon
1 cup oat flour (make sure they are gluten free if possible)
1/2 cup rolled oats
1/2 cup almond meal
2 Tbs flax seed meal + 5 Tbs water (this is a vegan egg replacement)
1 tsp baking powder
1 ripe banana or 1/2 cup apple sauce
1/2 cup almond milk
3 Tbs rice malt syrup or maple syrup
1/2 cup olive or coconut oil
2 tsp ginger powder
1 tsp nutmeg
1/2 cup macadamia nuts crushed/pulsed
1/2 cup almond flakes
2 tsp maple syrup
4 tsp coconut oil melted
Cut apples into small cubes. Steam or microwave until soft. I didn’t peel mine but you can if you like. Drain. Sprinkle with cinnamon and set aside.
In a blender add all of the cake mix ingredients and blend until smooth. Let it sit for 10 minutes so the flax seeds can turn into ‘flax eggs’ to bind the mixture.
Get a cake tin or loaf tin and line it. Pour 1/2 the cake mixture in. Add a layer of diced apples. Pour the other half of the cake mix over the apples and then repeat with the final layer of apples.
Bake for 50-60 mins at 160 Celsius in the oven. Meanwhile to make the crumble mix, melt oil and maple together. Add the macadamia crumb and almond flakes. Pour crumb mix on top of the tin and spread nicely. Bake for a further 15-20 mins until the skewer comes out of the cake clean and the crumb is nicely golden. Serve with coconut yoghurt or vegan cashew cream.
Tag me if you make it @katierobynmorgan on instagram !!