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Vegan Apple Crumble Tea Cake on plate with slice coming out
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4.78 from 31 votes

Vegan Apple Cake with Pecan Crumble

Moist and melt-in-your-mouth vegan apple cake with a delectable pecan crumble. This is a wonderful morning or afternoon tea cake! It can also be made gluten free, nut free and refined sugar free.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Cuisine: American, Vegan
Servings: 10
Author: Anthea


Dry ingredients for apple cake

Wet ingredients for apple cake

Crumble topping (note 3)

To serve (optional)


  • Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) round cake pan with baking paper.

To make the vegan apple cake:

  • Add all the dry ingredients to a large mixing bowl and mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. The batter should be thick but still spoonable and pourable. Pour the cake batter into the cake tin and smooth the top with a spoon or spatula.

To prepare the crumble topping:

  • In a medium bowl, add all the crumble ingredients. Mix with a spoon or your fingertips until combined and there are no more pockets of butter or flour.

To assemble and bake:

  • Arrange the thinly sliced apple on the top of the cake in 'fan' shapes or as desired. 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.



  1. For a gluten free vegan apple crumb cake, substitute the plain flour for a good quality 1:1 gluten free all-purpose flour OR 1 ½ cups (150g) almond meal and 1 cup (160g) fine white rice flour.
  2. This recipe will not work if you grate the apples too finely! Sometimes hand held graters will grate the apple too finely. I used the largest grater attachment of my mini food processor which created apple pieces that resembled very large and dry match sticks. The grated apple shouldn't leak any juice (refer to the pictures and video above for guidance). If your grated apple does leak juice, use only ¾ cup (190g) dairy free milk in the recipe.
  3. For a healthier crumble, use the same amount of pecans, flour and cinnamon but combine it with 1 tbsp of maple syrup (instead of the sugar and butter). Mix all ingredients until there are no pockets of flour or syrup then crumble the mixture on the cake.


Calories: 327kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Sodium: 168mg | Potassium: 81mg | Fiber: 2g | Sugar: 16g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg
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