Introduction

This vegan apple coffee cake is a delightful treat combining tender cake layers, warm cinnamon-spiced apples, and a crunchy crumb topping. Perfect for breakfast or an afternoon snack, it’s moist, flavorful, and easy to make with simple pantry ingredients.

A close-up image of square apple crumb bars arranged closely together on a white marbled surface. Each bar has three visible layers: a golden brown, soft but firm cake base at the bottom; a middle layer featuring chunks of pale yellow apple mixed with bits of cinnamon creating a slightly darker swirl; and a thick crumbly topping with a crunchy texture, light golden with some darker specks. The top is drizzled with a thin, white icing in diagonal patterns, adding brightness and texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (95g) all-purpose plain flour (spooned and leveled)
3 tablespoons (40g) granulated sugar
3 tablespoons (35g) packed light brown sugar (or more granulated sugar)
4 1/2 tablespoons (65g) melted vegan butter
1/2 teaspoon ground cinnamon
2 x (~275g) peeled and chopped small apples (weighed after peeling)
2 tablespoons (25g) granulated sugar
2 tablespoons (16g) all-purpose plain flour
1 1/2 teaspoons ground cinnamon
1/4 cup (65g) packed brown sugar (light or dark)
1 tablespoon ground cinnamon
1 3/4 cups (220g) all-purpose plain flour (spooned and leveled)
3/4 cup (150g) granulated sugar
2 1/2 teaspoons baking powder
Pinch of salt
1/2 cup (130g) unsweetened applesauce (or unsweetened dairy-free yogurt, room temperature)
1/2 cup (110g) neutral flavored oil
5 tablespoons (70g) dairy-free milk (room temperature)
1 tablespoon apple cider vinegar (or lemon juice, optional)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square tin with parchment paper, allowing some paper to overhang for easy removal.
Step 2: Make the crumb topping by mixing the first 5 ingredients (3/4 cup flour, 3 tablespoons granulated sugar, 3 tablespoons brown sugar, 4 1/2 tablespoons melted vegan butter, 1/2 teaspoon cinnamon) in a small bowl until combined. Set aside in the fridge.
Step 3: Prepare the apple filling by tossing the peeled and chopped apples with 2 tablespoons granulated sugar, 2 tablespoons flour, and 1 1/2 teaspoons cinnamon in a medium bowl. Set aside.
Step 4: (Optional) Mix 1/4 cup packed brown sugar with 1 tablespoon cinnamon in a small bowl to create the cinnamon sugar layer. Set aside.
Step 5: In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, 2 1/2 teaspoons baking powder, and a pinch of salt.
Step 6: Add the wet ingredients—1/2 cup applesauce, 1/2 cup neutral oil, 5 tablespoons dairy-free milk, 1 tablespoon apple cider vinegar, and 1 teaspoon vanilla extract—to the dry ingredients. Mix until just combined; the batter will be thick.
Step 7: Pour half the batter into the prepared pan and smooth the surface. Sprinkle the cinnamon sugar layer evenly on top.
Step 8: Carefully pour the remaining batter over the cinnamon sugar and smooth the surface gently without lifting the spatula much.
Step 9: Scatter the apple filling evenly over the top without pressing down, then sprinkle the chilled crumble topping over everything.
Step 10: Bake for 1 hour 3 minutes to 1 hour 8 minutes. The cake is done when the topping is golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs.
Step 11: Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely before slicing with a serrated knife.
Step 12: Serve as is or with a scoop of your favorite vegan ice cream. This cake tastes best on the day it’s baked.

Tips & Variations

Use a mix of sweet and tart apples like Fuji and Granny Smith for balanced flavor and texture in the filling.
To make a simple glaze, mix powdered sugar with a little dairy-free milk and drizzle over cooled cake.
For a nutty crunch, sprinkle chopped walnuts or pecans over the crumble before baking.
If you don’t have vegan butter, you can substitute with coconut oil or more neutral oil in the crumble.
Make sure all wet ingredients are at room temperature for better batter consistency and rise.

Storage

Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 3 days. To keep it longer, freeze for up to 1 month in a sealed container or wrapped tightly. Note that the crumble topping will soften over time. Reheat slices gently in a low oven or microwave for best results.

How to Serve

The image shows several square pieces of crumb cake with a crumbly, golden-brown top layer sprinkled with bits of cinnamon and apple chunks. Each piece has two main layers: a thick, soft, light yellow cake base that has a few swirls of cinnamon and apple chunks embedded inside, and a crumbly, textured top layer with a drizzle of white icing over it, creating a contrast with the cake. The squares are arranged close together on a dark surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this cake?

Yes, you can substitute the all-purpose flour with a gluten-free blend. Make sure it contains xanthan gum or similar binding agents for best texture.

Is applesauce necessary in this recipe?

Yes, the applesauce helps keep the cake moist and acts as an egg replacer. You can substitute it with unsweetened dairy-free yogurt if preferred.