Eggless Apple Cinnamon Crumble Cake

Flavours of apple and cinnamon are synonymous with fall and winter. And very rightly so. Fresh delicious apples cooked with cinnamon is just so aromatic! Just the thought of it fills the air with warmth, doesn’t it?! No wonder the flavour combination of apples and cinnamon is such a classic.

This Eggless Wholewheat Apple Cinnamon Crumble Cake celebrates this flavour combination fully! This cake is soft and moist, has an apple pie like jamy apple layer and a crisp, buttery crumble topping that makes each bite feel like a warm hug. What’s not to love?! Made with wholewheat flour and sweetened with jaggery, this cake has apples and cinnamon singing beautifully in each layer.

Whether you’re a beginner or have a few bakes under your belt, this recipe is super easy to follow with simple ingredients. So, are you ready to fill your kitchen with the irresistible aroma of apples and cinnamon?

Lets have a look at the Ingredients:

Wholewheat Flour forms the base of this cake. It provides structure to the cake. This is our regular ‘Gehu ka aata’ that is a fine milled wholewheat flour and works quite well in baking.

Apples – Any variety of sweet apples will work in this recipe. Tart apples can affect the texture of the cake layer and may make the overall cake quite tart as this recipe isn’t overly sweet.

Cinnamon works really well with apples. If you have Cylon cinnamon, use the same quantity of cinnamon specified in this recipe. If you have cassia, use half the quantity specified in this recipe. Cassia is more intense in flavour compared to Cylon cinnamon.

Jaggery is the only sweetener in this recipe. As it is an unrefined sugar, it has a rich molasses flavour and retains a lot of nutrients from sugar cane. The caramel notes of its flavour work really well in this recipe.

Ghee/Butter can be used interchangeably in this recipe. Fat is needed to bring fluffiness and richness to the cake and make the crumble crisp.

Butter Milk makes the cake fluffy and light as this is an egg free recipe. You can make it by combining milk with vinegar. I have used Apple Cider Vinegar here but you can use regular vinegar here as well.

If you like baking healthier cakes, you may like my other Cake recipes.

Now that we have covered all the main ingredients for this cake, here is the detailed written recipe for you.

Eggless Apple Cinnamon Crumble Cake

Serves: 12 Prep Time: 30 mins Cooking Time: 50 mins 50 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Crumble -

1/2 cup (65 g) - Whole wheat flour

2 tbsp (22 g) - Ghee

1/2 tsp - Cinnamon

2 tbsp - Chopped Almonds

1 tbsp (15 ml) - Milk/Plant based milk

3 tbsp - Jaggery/Raw Sugar

For the Apple layer -

2 medium apples (180 g)

1.5 tbsp - Whole wheat flour

2 tbsp - Jaggery

1 tsp - Cinnamon

For the Cake -

1.5 cup (195 g) - Whole wheat flour

2/3 cup (100 g) - Jaggery

1/2 cup (100 g) - Apple puree

1/3 cup (70 g) - Ghee/Butter

2 tsp - Cinnamon

1 tsp (5 ml) - Vanilla extract

1 cup (250 ml) - Milk/Plant based milk

1.5 tsp (7.5 ml) - Apple cider vinegar

1.5 tsp - Baking powder

3/4 tsp - Baking soda

1/4 tsp - Salt

Instructions

For the Crumble -

1. Take all the ingredients in a bowl, mix it thoroughly until everything is evenly combined. Set it aside.

For the Apple Layer -

1. Peel and remove seeds from the apples. Cut them into small cubes.
2. Take them in a bowl and add all the other ingredients.
3. Mix everything well so the apples are coated evenly and set it aside.

For the Cake -

1. Take ghee/butter in a large mixing bowl and add jaggery. Whisk this until the mixture turns pale and fluffy.
2. Peel and chop the apples. Blend them into a paste. If you are facing difficulty in blending them, add 1-2 tbsp milk while blending. (Total amount of milk in the recipe will remain the same. This 1-2 tbsp milk is from the same total 1 cup milk, not in addition to this.)
3. Add the pureed apples, cinnamon, vanilla and mix them thoroughly.
4. Now add the whole wheat flour in 3 batches, 1/2 cup of flour at a time, alternating with 1 cup of milk, in 2 additions, 1/2 cup of milk at a time.
5. Add 1/2 cup whole wheat flour and mix it in, followed by 1/2 cup of milk and mix it in.
6. Add another 1/2 cup of whole wheat flour, baking soda, baking powder and salt, followed by 1/2 cup of milk and mix everything gently with a spatula.
7. Add the remaining 1/2 cup whole wheat flour, 1/2 cup of milk and the apple cider vinegar.
8. Mix everything gently until an even batter forms.
9. Pour the batter into a greased and parchment lined 9x9 square pan or 9 inch or 10 inch round pan. A spring form pan or loose bottom pan will work best for this cake.
10. Smoothen the top and add the chopped apples all over the top, as evenly as you can.
11. Now add all the crumble, scattering it all over the top in an even layer.
12. Bake this cake in a preheated oven at 180 C for around 45-50 minutes, until the crumble has turned a beautiful golden and a skewer inserted in the middle of the cake comes out clean.
13. Take the cake out and let it cool slightly before taking it out on a wire rack to cool completely.
14. Store any leftover cake in an airtight container in the refrigerator for upto a week.

Notes

1. If you have Cylon cinnamon, use the same quantity of cinnamon specified in this recipe.
2. If you have cassia, use half the quantity specified in this recipe. Cassia is more intense in flavour compared to Cylon cinnamon.
3. If you want a rich cake, you can use upto 1/2 cup of ghee/butter.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.