Warm and sweet, this Apple Cider Crumble Cake is easy to make and a joy to eat. This cake is the epitome of comfort when served fresh out of the oven thanks to apples, cinnamon, and a bit of pumpkin pie spice. Its moist and delicate texture means it’s best served with a spoon, topped with a scoop of vegan ice cream.
2 1/4cupsBisquick Original baking mixcheck ingredients list to make sure its vegan
1/4cupFollow Your Heart Vegan Egg
1cupplain unsweetened almond milk
1tspapple cider vinegar
1/2tsppumpkin pie spice
1appleGranny Smith or any tart apple recommended
a squeeze of lemon or lime juicekeeps apples from browning
Preheat oven to 325 degrees F.
Dice apple, squeeze on the lemon or lime juice, and lightly toss to evenly coat.
Add all dry ingredients to a large mixing bowl and whisk until evenly mixed. Add wet ingredients and whisk until well combined. Add diced apples and fold in with a spatula until evenly distributed throughout batter.
Spray and 8 inch square baking dish with cooking oil spray. Pour batter evenly into dish and use a spatula to spread the top to an even layer.
Bake for 40 minutes until surface of cake is golden brown. Allow to cool for about 5 minutes before serving. Scoop portions into bowls with a spoon and top with vegan ice cream, chopped pecans or vegan caramel sauce.
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.