Pieces of Apple Crumble Cake on a wooden platter
Cakes and Cookies

Apple Crumble Cake

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You guys- this week’s recipe 😍!! It is so delicious, easy, and yummy!! This Apple Crumble Cake is perfect for your Sunday afternoon coffee, enjoyed with friends, and/or quickly put into the oven when you are having visitors over.

Pieces of Apple Crumble Cake on a wooden platter, photographed from above

There are many ways how to create recipes but you usually categorize them into three different ones. (1) You think of a recipe you want to create and research similar recipes. Based on the information given on your research you come up with your own one (note: you use the recipes as inspiration, not as a copy). (2) You look at a recipe and make changes. Usually, a minimum of 4 changes to ingredients warrants to call a recipe your “creation”. (3) Think them up on the spot and hop over into the kitchen and experiment. I am most often category 3. My imagination runs wild at some stage and you usually see the end-results that are edible 🤣.

Pieces of Apple Crumble Cake on a wooden platter

This week though, this recipe is inspired by one of my friends who gave it to me after she brought cake one afternoon. I thought I would take you along on the journey as to how I create recipes, so I did exactly that in this how to adjust recipes – baking edition post. Hop on over to find out more!!

Pieces of Apple Crumble Cake on a wooden platter, photographed up close

Why is this Apple Crumble Cake good for you?

Cassava Flour

Cassava is a tuber native to South America. You can eat the whole root, cassava chips, or the dried tuber ground into flour – cassava flour. Cassava flour can be used pretty much in any recipe, almost in a 1:1 ratio with white flour. So it is an easy flour to swap to if you are deciding to go gluten-free and still want to enjoy some of your favorite glutenous recipes. Cassava is also often called manioc, yuca, or Brazilian arrowroot. It is also used to produce tapioca starch (which we will also be using in this recipe). What is kind of cool is that due to cassava being a root vegetable, it is not only gluten-free, but also nut-, and grain-free making it accessible to all dietary requirements and lifestyles.

Apple crumble cake on a small white plate with ice cream on top

Cassava is pretty high in carbohydrates (which can make you feel full quickly), but also contains fiber, vitamin C, copper, thiamine, folate, potassium, and magnesium. We have discussed this often on here before, but just to mention it again, dietary fiber is so beneficial for your gut health. It feeds the good bacteria in your gut, may help with lowering inflammation, eliminating “bad” cholesterol, and also helps with healthy elimination. Vitamin C, on the other hand, is so important for our immunity. It also acts as an antioxidant in our bodies, is anti-inflammatory, and even aids in the production of collagen – one of our most abundant proteins in our bodies. Antioxidants help to reduce oxidative stress, which can be caused by too many free radicals in our bodies. All in all, cassava has a lot more nutritional value than your average white flour 🙌🏻!!

Apple crumble cake on a small white plate with ice cream on top and a fork being tugged into it

How can I adjust this Apple Crumble Cake to my Dietary Requirements?

This recipe is vegetarian and gluten-free. If you want to make it paleo, simply omit the oats in the crumble topping and use 1 cup of cashews instead. Also, be sure to use a paleo-approved baking powder. If you would like to make this cake nut-free, simply use 1 cup of oats for the crumble instead of the cashews. Due to the eggs used, this recipe is, sadly, not vegan.

Apple crumble cake on a small white plate with ice cream on top

Other Apple Recipes on the Blog

Apples are such a versatile, delicious ingredient! From savory to sweet – but also pretty much year-round (albeit of course best when harvested in the autumn period). There are some awesome apple recipes on the blog for you:

Apple crumble cake on a small white plate with ice cream on top and a fork being tugged into it

And there you have it for this week 🤩!! I hope you enjoy this super delicious and highly nutritious simple apple crumble cake. As always, please let me know how you like the recipe by either commenting below and/or rating the recipe!! I love, love, love hearing from you. Happy baking everyone 🥰.

Apple Crumble Cake

5 from 1 vote
Recipe by Ann Robejsek Course: Dessert, sweet treatsCuisine: Gluten-free bakingDifficulty: Easy
Servings

12

servings
Prep time

25

minutes
Baking time

40

minutes

This gluten-free, delicious, and easy Apple Crumble Cake is so, so delicious! Serve it as a dessert or with coffee and enjoy!

Ingredients

  • Dry ingredients
  • 150 gr. cassava flour

  • 40 gr. tapioca starch

  • 4 tsp baking powder

  • 1/2 tsp real vanilla powder

  • Pinch salt

  • Wet ingredients
  • 80 gr. (1/3 cup + 2tbsp) coconut sugar

  • 4 eggs

  • 1/4 cup (60 ml.) maple syrup

  • 3/4 cup (180 ml.) non-dairy milk

  • 140 gr. (1/2 cup + 2 tbsp) apple sauce

  • For the topping
  • 4 apples

  • A little bit of lemon juice

  • 1/2 cup (45gr.) oats

  • 1/2 cup (70 gr.) cashews

  • 1 tbsp maple syrup

  • 1 tbsp coconut oil

  • 1 tsp cinnamon

  • Other items
  • Baking form

  • Greasing oil for the baking form

  • More cinnamon to sprinkle

How to

  • Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) on top and bottom heat. Grease a baking form with a bit of oil of your choosing (I used coconut oil). Mine was rectangular – ca. 20 x 30 cm or 8 x 11 inches in size
  • Dry ingredients
  • Add the cassava flour, tapioca starch, baking powder, vanilla, and a pinch of salt to a bowl and mix well. Set aside
  • Wet ingredients
  • Add the coconut sugar to a small blender and quickly whisk it into a powder. In a separate bowl, add the coconut sugar, eggs, maple syrup, non-dairy milk, and apple sauce. Whisk until combined. Now, add the dry ingredients to the wet ones and mix well. Your dough will be fairly liquid – not to be concerned. Add to the baking form and set aside
  • For the topping
  • Wash and peel four medium-sized apples (if they are really big, you may only need three). Cut into quarters and take out the core. Gently carve the top of the apples lengthwise numerous times so that they look “pretty”. Drizzle with a tiny bit of lemon juice (in order to not go brown) whilst you cut and carve the remainder of the apples. Gently press into the cake batter until the cake is covered in apples and sprinkle some additional cinnamon on top
  • For the crumble, blend the oats and cashews in a blender until ground into flour. Add to a bowl along with maple syrup, cinnamon, and coconut oil, and use your hands to make a crumble topping. Sprinkle on top of the cake
  • Put the cake into the oven and bake for 25 minutes. Cover the cake with tin foil for the remainder of the baking time (40 minutes for a more soft cake or 45 to let it firm up a bit more) so that it does not burn. Your cake will be ready if a toothpick comes out cleanish (there will always be some crumbles) and the cake is firm to the touch. Take out and let cool completely (or cut into it but then your cake will likely look underdone – which it is not, but gluten-free flour needs to completely cool in order to set). Serve with ice cream and ENJOY!!

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