Apple Crumb Cake – Vegan & Gluten Free

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Fall is officially here and so are desserts!! One of my favorite things to do during the fall is light fall scented candles all around the house. I have a new candle from Avon called Apple Orchard, that inspired this dessert, that and watching the Kitchen this weekend along with a vegan dinner party I had Saturday night. I had planned on making this dessert for the dinner, but simply ran out of time.

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Here is a picture of the candle. It smells so amazing. You can purchase it here if you like.
Just click the link below.
Apple Orchard Candle

Now originally like I said I saw this dessert being made on the Food Network’s show the Kitchen. I just changed it up to make it gluten-free and vegan. It calls for boxed cake mix and I was able to find a gluten free and dairy free yellow cake mix. You can sub a regular cake mix too if you like.

When I prepared the cake mix I subbed 1/4 cup of applesauce for each egg in the recipe. And I supped 1/2 cup of olive oil for the butter in the cake recipe. I also used coconut milk instead of water. If you want to make this recipe without it being vegan, just follow the cake mix directions on the back of the box. Then follow the rest of the recipe.

I hope you enjoy this cake as much as I did!! Happy fall to you all!

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Apple Crumb Cake – Vegan & Gluten Free

Ingredients:

Crumb Topping:

  • 1 stick (8 tablespoons) vegan butter
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 3/4 cup gluten free flour blend

Sautéed Apples:

  • 2 tablespoons vegan butter
  • 3 cups chopped granny smith apples
  • 1 tablespoon light brown sugar
  • 1 teaspoon cinnamon
  • pinch of kosher salt

Cake:

  • nonstick cooking spray
  • one box yellow cake mix
  • unsweetened applesauce to sub for eggs in recipe box
  • olive oil to sub for butter in recipe on box
  • powdered sugar for dusting

For the crumb topping: Whisk together the butter, granulated sugar, brown sugar, cinnamon and salt. Add the cake flour and stir with a wooden spoon until dough-like. Set aside in the fridge to cool for 20 minutes.

When cool, use your fingers to break apart the mixture into large pea-sized crumbs. Mix in pecans. Hold in the refrigerator.

For the sauteed apples: Heat a small saucepot over medium heat. Add the butter and heat until melted. Add the apples, brown sugar, cinnamon and salt and saute until the apples are slightly browned and al dente, about 10 minutes. Set aside to cool.

For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Prepare the cake batter according to the instructions on the box. Subbing 1/4 cup of unsweetened apple sauce for each egg in the recipe. And subbing olive oil for the butter in the recipe.

Add the cake batter to the prepared baking dish, then “stud” in a layer of the cooled apples. Bake for about 20 minutes, then remove the baking dish and carefully spread the crumb topping into an even layer over the cake. Bake until the crumbs are golden and a cake tester comes out clean, another 10 to 20 minutes. Cool on a wire rack for 40 minutes. Once cooled, lift out of the pan using the parchment cradle. Dust with confectioners’ sugar before serving.

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