Apple Crunch Cake

Photo: Apple Crunch Cake
Apples, cinnamon, and brown sugar flavors come together beautifully in this gorgeous autumn-flavored cake.
Yield
10-12 servings
Vegan
Soy-Free
Desserts
Ingredients

Apple Crunch Topping:

  • ½ cup packed dark brown sugar
  • 1 cup finely chopped tart apples
  • 1 cup sliced almonds
  • ¼ cup whole wheat pastry flour
  • 2 teaspoons ground cinnamon
  • 5 Tablespoons liquid coconut oil

Apple Cake:

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup liquid coconut oil
  • ½ cup turbinado sugar
  • 2 Tablespoons egg replacer powder
  • 1 Tablespoon vanilla extract
  • ¾ cup apple juice
  • ⅓ cup coconut milk
Instructions
  1. Preheat oven to 350º. Lightly grease a (9-inch) spring-form pan with coconut oil.
  2. To make the Apple Crunch Topping: In a large bowl mix together brown sugar, apples, almonds, flour, and cinnamon. Toss to combine. Drizzle with coconut oil and toss to coat. Set aside.
  3. To make the Apple Cake: In a large bowl, combine the flours, baking powder, baking soda, and salt. Stir together and set aside.
  4. In another large bowl whisk coconut oil, sugar, egg replacer powder, and vanilla extract. When sugar has dissolved add apple juice and coconut milk.
  5. Add dry ingredients to wet and stir briskly but briefly until batter is smooth.
  6. Pour half the batter into cake pan, and top with half of the Apple Crunch Topping. Spoon the rest of the cake batter on top and smooth gently. Bake for 70-75 minutes, or until a toothpick comes out clean. Let cool in pan for 15 minutes, then remove sides from pan. Let cool completely before cutting.