Apple Cider Crumble Cake

Jessica CarterDesserts, Food, RecipesLeave a Comment

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.

Apple Cider Crumble Cake
Votes: 6
Rating: 5
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Rate this recipe!
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Servings Prep Time
9 people 60 minutes
Servings Prep Time
9 people 60 minutes
Apple Cider Crumble Cake
Votes: 6
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
9 people 60 minutes
Servings Prep Time
9 people 60 minutes
Ingredients
  • 2 1/4 cups Bisquick Original baking mix check ingredients list to make sure its vegan
  • 1/4 cup Follow Your Heart Vegan Egg
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 cup plain unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 apple Granny Smith or any tart apple recommended
  • a squeeze of lemon or lime juice keeps apples from browning
Servings: people
Units:
Instructions
  1. Preheat oven to 325 degrees F.
  2. Dice apple, squeeze on the lemon or lime juice, and lightly toss to evenly coat.
  3. 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.
  4. 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.
  5. 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.
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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 BaltimoreLet’s Talk Live, and Good Morning Washington.

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