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Eggless Vegan Apple Cinnamon Cake with Crunchy Pecan Crumble Recipe

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4.2 from 15 reviews

This Eggless Apple Cinnamon Cake is a moist and flavorful vegan dessert perfect for any occasion. Made with a blend of applesauce, fresh apples, warm cinnamon, and a crunchy pecan crumble topping, this cake delivers a comforting balance of sweetness and spice without any eggs or dairy. Ideal for those seeking a plant-based treat that’s both delicious and easy to prepare.

Ingredients

Crumble Topping

  • 3 tbsp softened vegan butter
  • ¼ cup all-purpose flour
  • ¼ cup light brown sugar
  • 1 tsp ground cinnamon

Apple Cinnamon Cake

  • ½ cup vegetable oil (110g) or melted vegan butter
  • ½ cup white granulated sugar (100g)
  • ½ cup loosely packed light brown sugar (100g)
  • ½ cup unsweetened applesauce (90g)
  • 1 tsp pure vanilla extract
  • 2 tbsp apple cider (or substitute dairy-free milk)
  • 1 ½ cups all-purpose flour (180g, spooned and leveled)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp ground cardamom
  • 2 tsp ground cinnamon
  • ¼ tsp fine salt
  • 1 ½ cups peeled and chopped apples (180g)
  • ½ cup chopped pecans (60g)
  • Thinly sliced apples (for topping, optional)
  • Powdered sugar (for dusting)

Instructions

  1. Prep & Make the Crumble: Grease a 9-inch round cake pan and line the bottom with parchment paper. Preheat the oven to 350°F (175°C). In a small bowl, combine the softened vegan butter, all-purpose flour, light brown sugar, and ground cinnamon. Mix until large crumbs form, creating the crumble topping.
  2. Mix Wet Ingredients: In a medium-sized bowl, beat the vegetable oil and both white and light brown sugars until well combined. Add the unsweetened applesauce, pure vanilla extract, and apple cider (or dairy-free milk substitute) and mix thoroughly.
  3. Sift Dry Ingredients: Through a fine sieve, sift together the all-purpose flour, baking soda, baking powder, ground cardamom, ground cinnamon, and fine salt onto the wet ingredients. Gently mix until the batter is smooth and free of lumps.
  4. Fold in Apples and Pecans: Carefully fold the peeled and chopped apples along with the chopped pecans into the batter, ensuring even distribution.
  5. Assemble Cake: Pour the batter into the prepared cake pan. If desired, arrange thinly sliced apples on top of the batter. Evenly sprinkle the crumble topping over the entire surface.
  6. Bake: Place the cake on the middle rack of the preheated oven and bake at 350°F (175°C) for 55 to 65 minutes. Begin checking for doneness around 45 minutes by inserting a knife into the center; it should come out clean or with a few crumbs attached. Baking time may vary depending on the moisture content of the apples used.
  7. Cool and Serve: Once baked, cool the cake in the pan for 5 minutes before transferring it to a wire rack to cool completely. After cooling, dust with powdered sugar before slicing and serving.

Notes

  • Use tart apple varieties like Granny Smith or Braeburn for a balanced sweetness and texture.
  • If you don’t have apple cider, substitute with almond or oat milk for similar moisture and flavor.
  • The crumble topping adds a delightful crunch but can be omitted if preferred.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a nut-free version, omit pecans or substitute with sunflower seeds.

Find it online: https://bitezly.com/eggless-vegan-apple-cinnamon-cake-with-crunchy-pecan-crumble-recipe/