Oriana’s Thoughts On The Recipe
I absolutely love making this Eggless Easy Apple Crumb Cake, especially when the weather cools down and we’re craving something warm and spiced. The apples bake up so soft and tender, while the crumb topping adds just the right amount of texture. What’s even better is that it’s completely eggless and dairy-free, so it’s perfect for anyone with food allergies. It’s super simple to make! There’s no need to bring out the mixer; just a couple of bowls and a whisk will do. So, if you’re short on time but want to bake something special, this recipe is definitely a winner.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Simple, Pantry Ingredients: This recipe uses everyday staples you likely already have in your pantry. Easy – No Mixer Required: You’ll love how easy this is to make—no need to bring out the big mixer! Just a whisk and a bowl, and you’re good to go. Eggless and Dairy-Free Friendly: This recipe is naturally eggless, and with a simple swap of dairy-free milk and butter alternatives, it’s easy to make it completely dairy-free too. Perfect for anyone with food allergies or dietary restrictions. Ultra Soft and Loaded with Apples: This cake is packed with juicy, cinnamon-spiced apples that bake into a perfectly tender, ultra-soft crumb. Each bite is filled with that warm apple flavor we all love.
All-purpose flour: Forms the base of both the cake and the crumb topping. Baking powder & baking soda: Help the cake rise, keeping it light and fluffy. Apple pie spice: This blend of ground ginger, cinnamon, nutmeg, and allspice is easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger. Salt: Balances the sweetness. Milk: Adds moisture. Note: You can use any kind of milk, including non-dairy options. Vinegar: This combines with the milk to create a homemade buttermilk, making the cake tender. Applesauce: This ingredient intensifies the apple flavor and keeps the cake moist. Note: Make sure you use unsweetened applesauce. Oil: To add moisture to the cake. Note: Use any neutral-tasting oil you prefer, such as vegetable, canola, girasol, etc. Granulated sugar: Sweetens the cake. Vanilla: Adds a warm, sweet aroma. Apples: Use your favorite variety, like Granny Smith or Honeycrisp. Cinnamon: Adds that classic warm spice to the apples and crumb topping.
For the Crumb Topping:
All-purpose flour: Provides structure for the crumble. Salt: A pinch brings out all the flavors. Brown sugar: Adds sweetness and a touch of molasses flavor to the crumble Butter: You can use any kind of butter, including non-dairy options.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Dairy-Free: To make this recipe dairy-free, just use non-dairy alternatives, such as soy or oat milk, and vegan butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Crumb
Mix all the topping ingredients with a fork until crumbly in a bowl; set aside.
Step 2 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, apple pie spice, and salt together in a large bowl until combined. Add the chopped apples and mix to coat with flour. Set aside.
Step 3 – Combine Wet Ingredients
In a mixing bowl, combine the milk, vinegar, applesauce, oil, sugar, and vanilla.
Step 4 – Mix Dry And Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything by hand. Do not overmix; the batter will be thick and a little lumpy.
Step 5 – Prepare The Apples
Toss the chopped apples and cinnamon together.
Step 6 – Fill The Cake Pan
Spread the batter evenly into the prepared baking pan. Top evenly with cinnamon apples. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
Step 7 – Bake
Bake at 350º F (180º C) for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil. Remove the cake from the oven and set it on a wire rack. Allow it to cool slightly for at least 30-45 minutes before slicing and serving. If desired, top with icing.
Step 8 – Glaze (optional)
Mix 1 1/2 cups (180 g) powdered sugar and 2 – 3 tablespoons (30 – 45 ml) milk until smooth. Drizzle the glaze over the cooled cake. Serve.
Variations & Additions
Add nuts: For a little crunch, sprinkle chopped walnuts or pecans over the crumb topping. Caramel drizzle: For an extra indulgent treat, drizzle some caramel sauce over the cake before serving. Extra spice: If you love a strong spice flavor, add a pinch of cardamom or cloves to the batter.
Serving Suggestions
Serve this apple crumb cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also perfect with a cup of coffee or hot apple cider on a chilly day.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature. Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale. Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly. Be sure to mix the dry and wet ingredients separately before combining them. This helps ensure even distribution of the leavening agents. Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender. Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe. Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Storing and Freezing Instructions
Storing: Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Freezing: This cake freezes beautifully! Just wrap it tightly in plastic wrap and aluminum foil and freeze it for up to 3 months. Thaw at room temperature before serving.
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Recipe Card 📖
