Lifestyle
Soft, fluffy apple crumble cake
These apple crumble cakes work well as one big cake or as smaller individual cupcakes if you are sharing with friends or family.
These apple crumble cakes are soft, fluffy, packed with cinnamon and apple, and finished off with a golden, crunchy topping. Even better, they’re totally vegan with no eggs, no dairy, and no fuss. The trick is a mix of B-Well Canola Oil and a few tablespoons of B-Well Tangy Mayonnaise. It might sound unexpected, but it works like a charm, giving the cakes loads of moisture and a lovely light texture without needing butter or eggs. Add a splash of plant milk and a handful of chopped apples, and you’re halfway to something seriously delicious. Recipe compliments of B-well.
Ingredients
- ⅓ cup B-Well Canola Oil
- 3 tbsp B-Well Tangy Mayonnaise
- ¾ cup Almond/Plant Milk
- 1 ½ cups Brown sugar
- 2 ½ cup flour/Gluten-free Flour
- 1 tsp baking soda
- 1 tsp vanilla essence
- 1 ½ cup apples, chopped into small pieces
- 2 tsp cinnamon powder
- 1 tbsp coconut butter
- 4 tbsp coconut nectar
- Coconut flakes, optional
Method
- Preheat oven to 190˚C.
- In a large bowl, mix the brown sugar, oil, B-Well Tangy Mayonnaise, Vanilla Essence and Milk until blended and smooth.
- In another bowl, mix flour, 1 tsp of cinnamon and the baking soda together.
- Stir together the wet and dry mixture and then fold in the chopped apples.
- Pour batter into a large greased cake pan or into separate cupcake tray.
- Combine the rest of the cinnamon with the coconut butter, coconut nectar and coconut flakes and sprinkle it evenly over the batter, this will create a crunchy crumble.
- Bake for 45 minutes and serve warm with cream or ice cream.
