Apple Crumble Cake Recipe
Serves: serves 8-10
  • Crumble Topping:
  • ½ cup maple sugar or light brown sugar
  • ¾ cup oat flour, whole wheat pastry, spelt, einkorn, or a combo of GF oat flour and Jovial GF Flour
  • ⅓ cup old-fashioned rolled oats (I use One Degree Organics)
  • 1 ¼ teaspoons aluminum-free baking powder
  • ½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • ¼ teaspoon sea salt
  • 6 Tablespoons cold unsalted butter or vegan butter, cut into pieces
  • Cake:
  • 3 sweet apples, peeled, cored and thinly sliced and tossed with a little orange juice or apple brandy (Calvados) to prevent browning
  • 2 ½ cups whole wheat pastry flour or Einkorn flour (or Jovial GF Pastry Flour + 1 ½ teaspoons of xanthan gum)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground nutmeg
  • ¾ cup maple sugar or unbleached cane sugar
  • ½ cup unrefined cold-pressed extra-virgin olive oil + extra for greasing the pan
  • 2 large eggs, at room temperature
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon fresh lemon juice or apple cider vinegar
  • ¾ cup whole milk or oat milk (I used low-fat Oatly)
  • Powdered sugar for serving, if desired
  1. Preheat oven to 375 degrees. Grease a small amount of oil on the bottom of a 9-inch round springform cake pan and line it with parchment paper.
  2. Make crumble: In a large mixing bowl, with your hands combine all topping ingredients until no longer dry. Set aside in the refrigerator or freezer.
  3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg.
  4. In a large bowl, beat together the sugar, oil, eggs, vanilla, lemon juice, and milk until very well combined. Add the wet mixture to the dry mixture and stir until just combined. Pour into the prepared pan and spread evenly with a spatula.
  5. Arrange the apple slices evenly over the batter. Sprinkle the crumble topping over the apples. Bake in the center of oven, until a cake tester inserted in the center comes out clean, 40-50 minutes*. Let cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake and remove the springform ring. Cool completely before serving. Dust with powdered sugar if desired before serving.
Powdered sugar is not something something I normally use. But a light dusting of it gives the cake a pretty finish and I only used about 1 teaspoon total on the whole cake.
* I had someone tell me her cake was done at the 35 minute mark. Always check baked goods early, especially if your oven runs hot. Do not use convection here unless you drop the temp to 350 degrees.
Recipe by Pamela Salzman at