Vegan Apple Coffee Cake

• doses: 16 servings
• tempo ativo: 30 minutes
• tempo total: 1 hour 40 minutes

Ingredientes

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 (note 2)

1/2 cup (110g) neutral flavored oil (note 3)

5 tablespoons (70g) dairy-free milk (room temperature)

1 tablespoon apple cider vinegar (or lemon juice (optional)

1 teaspoon vanilla extract

Instruções

Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square tin with parchment paper, with some paper overhanging.

Make the crumb topping:

Add all the ingredients to a small bowl and mix until combined. Set aside in the fridge until needed. (note 4)

Prepare the apple filling:

Add all the ingredients to a medium bowl and toss until combined. Set aside.

Prepare the cinnamon sugar layer (optional):

Mix together the brown sugar and cinnamon in a small bowl. Set aside.

Make the cake:

Add all the dry ingredients to a large mixing bowl, and until well combined. Add all the wet ingredients and mix until just combined. The batter should be quite thick.

Assemble and bake the cake:

Pour half of the batter into your prepared pan and smooth the surface. Sprinkle the cinnamon sugar on top. Pour the remaining batter into the cake pan and smooth the surface. When you smooth the second layer of cake batter, it won't stick to the cinnamon sugar. The trick is to avoid lifting your spatula as much possible, but don't worry if it's not perfect.

Scatter the apples on top of the batter (don't press them down). Then, sprinkle the crumble on top of the cake.

Bake the cake for about 1 hour 3 minutes to 1 hour 8 minutes. The cake is ready when the topping is golden brown. If you insert a toothpick in the center of the cake, it should have no wet cake batter on it.

Allow the cake to cool in the pan for 30 minutes then carefully transfer to a wire rack to cool completely.

Use a serrated knife to cut the cake into slices. Serve the cake as is, or with a scoop of ice cream (see note 4 to make a simple icing). This cake is best on the day of baking. You can store leftovers in an airtight container at room temperature for 1-2 days, in the fridge for up to 3 days or in the freezer for up to 1 month. The crumble will soften over time.