3tbsp (75g)any liquid sweetener, such as rice malt syrup or maple syrup
3tbsp (45g)light-tasting vegetable oil, or melted vegan butter
1(180g)medium-size apple, core-removed, quartered and thinly sliced
Icing sugar, if desired
Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) round cake tray with baking paper.
To make the cake:
Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake tin. Flatten the top with a spatula
To prepare the crumble topping:
In a medium bowl, combine all the crumble ingredients and mix until well combined.
To assemble and bake:
Arrange the thinly sliced apple on the top of the cake in 'fan' shapes or as desired. Wet your hands and scatter the crumble in the gaps on top of the cake.
Bake the cake in the oven for 50-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. The cake is very moist and there might be some crumbs on the skewer which is fine. If the cake is browning too quickly at any point, cover it with an oven-safe plate or aluminium foil.
Allow the cake to rest in the cake tin for at least 5 minutes. Remove the cake from the tin and dust with powered sugar if desired. Serve and enjoy!
The cake can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.
*For a gluten free vegan apple cake, substitute the plain flour for 1 ½ cups (150g) almond meal and 1 cup (160g) fine white rice flour.