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Why You’ll Love This Apple Crumble Cake
You’ll fall for this cake the moment you taste its tender crumb and warm spices. It offers all the cozy dessert vibes of a classic apple crisp, but in a soft, sliceable cake form. Each bite feels like a guilt‑free indulgence: juicy apple chunks meet a lightly sweetened oat crumble, all resting atop a moist vanilla cake base.
- Cozy dessert: Perfect for chilly afternoons or a simple family gathering.
- Guilt‑free indulgence: Made with Greek yogurt and oat flour for extra protein and fiber.
- Crowd‑pleaser: Kids and adults alike will dig in again and again.
- Easy fall baking: Minimal hands‑on time, yet full of homemade charm.
Whether you need a weekend bake or a last‑minute party treat, this cake delivers a simple comfort food experience that feels special.
Health Benefits & Nutrition Highlights
This version of apple crumble cake packs a nutrient boost without losing flavor. By swapping refined ingredients for whole‑food alternatives, you get:
- Fiber‑rich snack: Rolled oats and oat flour add soluble fiber, which supports healthy digestion and steady blood sugar.
- Protein boost: Greek yogurt and vegan butter blend give a gentle protein lift to keep you satisfied.
- Low‑sugar option: Coconut sugar or brown sugar in moderation adds sweetness without spiking your insulin too fast.
- Heart‑healthy fats: Vegan butter or coconut oil offers plant‑based fats for inflammation support.
- Vitamin C from apples: Fresh apple chunks bring immune‑supporting vitamin C to every bite.
A single 2‑inch slice clocks in at around 250–300 calories, depending on your sugar choice. You get plenty of taste and texture without an overload of empty carbs.
Ingredients You’ll Need
Gather these simple staples to whip up your own Delicious Healthier Apple Crumble Cake:
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith apples | 2 medium (about 2 cups) | Peeled, cored, and diced into ½‑inch cubes |
| All‑purpose flour | 1 cup | For the cake base |
| Oat flour | ½ cup | Boosts fiber; can substitute with almond flour for gluten‑free |
| Brown sugar | ½ cup | Light or dark, for gentle sweetness |
| Coconut sugar | 2 tbsp | Optional swap for lower glycemic index |
| Baking powder | 1½ tsp | Ensures a tender rise |
| Ground cinnamon | 2 tsp | Warm spice flavor |
| Vegan butter | ½ cup (1 stick) | Softened to room temperature |
| Greek yogurt (plant‑based OK) | ½ cup | Adds moisture and protein |
| Pure vanilla extract | 1 tsp | Enhances flavor |
| Rolled oats | ¾ cup | For the crumb topping |
| Maple syrup | 2 tbsp | Optional sweetener in crumble |
| Pinch of salt | ¼ tsp | Balances sweetness |
Tip: Room temperature ingredients blend more smoothly. Take butter and yogurt out of the fridge about 30 minutes before baking.
How to Make Easy Apple Crumble Cake
Follow these simple steps to bake a moist, flavorful cake with a crisp oat topping:
- Preheat & prep
- Heat oven to 350°F (175°C).
- Line a 9‑inch cake pan with parchment paper or lightly grease it.
- Mix dry dry ingredients
- In a bowl, whisk together 1 cup all‑purpose flour, ½ cup oat flour, 1½ tsp baking powder, and a pinch of salt.
- Stir in 2 tsp ground cinnamon.
- Cream butter & sugar
- In a separate bowl, beat ½ cup softened vegan butter with ½ cup brown sugar until light and fluffy (about 2–3 minutes).
- Add 1 tsp vanilla extract and beat to combine.
- Add yogurt & apples
- Mix in ½ cup Greek yogurt until smooth.
- Gently fold in the diced Granny Smith apples so they’re evenly coated.
- Combine wet and dry
- Add the dry mix in two batches, folding gently after each addition until just combined.
- Avoid overmixing to keep the cake light.
- Assemble crumble topping
- In a small bowl, stir together ¾ cup rolled oats, 2 tbsp maple syrup (or coconut sugar), and 1 tbsp melted vegan butter.
- Sprinkle evenly over the cake batter.
- Bake to golden
- Bake for 35–40 minutes, or until a toothpick in the center comes out clean and the crumble is lightly toasted.
- If the top browns too quickly, tent with foil.
- Cool & serve
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice while slightly warm for easy cutting.
Expert Tips, Substitutions & Variations
Make this cake your own with these ideas:
- Gluten‑free swap: Use 1½ cups almond flour in place of all‑purpose and oat flour. Your cake will be denser but nutty and moist.
- Sugar alternatives: Substitute brown sugar with coconut sugar, or use 3 tbsp maple syrup in the batter and reduce yogurt slightly.
- Dairy‑free options: Swap Greek yogurt for vegan sour cream or silken tofu. Add an extra egg replacer if needed for structure.
- Apple variety tips: Try Honeycrisp for sweetness or Pink Lady for a sharper tang. A mix of apple types adds depth.
- Spice mix ideas: Stir in ½ tsp ground nutmeg or cardamom for extra warmth. Pumpkin pie spice works well, too.
- Fruit add‑ins: Toss in ½ cup dried cranberries or chopped walnuts for texture contrast.
- Crumble variations: Mix in 2 tbsp chopped almonds or pecans to the oat topping. Swap half the oats for flaked coconut for a tropical twist.
Serving, Storage & Make Ahead Tips
Serve It Up
- Cut into slices and top with a scoop of vanilla ice cream or a dollop of whipped coconut cream.
- Drizzle extra maple syrup or warm apple cider reduction for a saucy finish.
Store & Reheat
- Room temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Store covered for up to 5 days; reheat slices in the microwave for 15–20 seconds.
- Freezer‑friendly: Wrap individual slices in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge, then warm in the oven or microwave.
Make Ahead
- Bake the cake a day before your event; cover and store at room temperature. Add the crumble topping right before baking on the day you’ll serve.
- You can prep dry ingredient mix in advance and store in a sealed bag; add wet ingredients when ready to bake.
More Reasons to Try This Recipe
- Brunch crowd‑pleaser: Turn your weekend brunch into a feast with this easy bake.
- Party dessert idea: Dress it up with fresh berries and a dusting of powdered sugar.
- Mood‑boosting treat: Warm spices and tender cake lift spirits on any day.
- Healthy twist on cake: Sneak in fiber, protein, and healthy fats without skimping on taste.
- Perfect fall bake: Embrace apple season and fill your kitchen with autumn aroma.
For a taste of the islands, try our Caribbean Festival Rum Cake recipe for a moist, flavorful dessert that’s perfect any time.
FAQs
Is apple crumble healthy for weight loss?
Answer: When made with whole‑food ingredients, apple crumble cake can fit into a weight‑loss plan. The fiber from oats and apples helps you feel full longer. Choosing Greek yogurt or plant‑based yogurt adds protein to curb cravings. Opting for coconut sugar or reducing sugar by 25% can cut calories without sacrificing flavor.
What can you use instead of sugar in apple crumble?
Answer: You can swap white or brown sugar with coconut sugar, maple syrup, or honey (if you’re not vegan). For even fewer calories, try a natural zero‑calorie sweetener like stevia extract—start with a small amount and adjust to taste.
Is there a difference between apple crisp and apple crumble?
Answer: Yes. Apple crisp features a streusel topping made from oats, flour, butter, and sugar that bakes into a crunchy “crisp.” Apple crumble uses a more flour‑based, sandy topping. Our cake merges both: tender cake layer meets an oat‑rich crumble for a hybrid texture.
How many calories are in an apple crumble cake?
Answer: A typical 2‑inch slice of this healthier apple crumble cake contains about 250–300 calories, depending on ingredient swaps. Using coconut sugar and Greek yogurt can lower the count. For exact numbers, refer to your ingredient package labels and calculate based on portion size.
Delicious Healthier Apple Crumble Cake
Ingredients
Cake Base
- 1 cup all‑purpose flour
- ½ cup oat flour
- 1½ tsp baking powder
- ¼ tsp salt
- 2 tsp ground cinnamon
Wet Mix
- ½ cup 1 stick vegan butter, softened
- ½ cup brown sugar
- 1 tsp pure vanilla extract
- ½ cup Greek yogurt or plant‑based yogurt
Apple Filling
- 2 medium Granny Smith apples about 2 cups, peeled, cored & diced
Crumble Topping
- ¾ cup rolled oats
- 2 tbsp maple syrup or coconut sugar
- 1 tbsp melted vegan butter
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line or grease a 9‑inch cake pan.
Combine Dry Ingredients
- Whisk together flours, baking powder, salt, and cinnamon in a bowl.
Cream Butter & Sugar
- Beat vegan butter with brown sugar until light (2–3 minutes).
- Mix in vanilla extract.
Add Yogurt & Apples
- Stir in yogurt until smooth.
- Fold in diced apples to coat evenly.
Form Batter
- Add dry mix in two batches, gently folding until just blended.
Make Crumble Topping
- In a small bowl, combine oats, maple syrup (or coconut sugar), and melted butter.
- Sprinkle evenly over batter in the pan.
Bake
- Bake 35–40 minutes, until a toothpick comes out clean and topping is golden.
- If browning too fast, tent with foil for the last 10 minutes.
Cool & Serve
- Let cake rest 10 minutes in pan, then transfer to a rack.
- Slice slightly warm. Optionally serve with vegan ice cream or a dusting of powdered sugar.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Total Fat | 12 g |
| – Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| – Fiber | 4 g |
| – Sugar | 20 g |
| Protein | 5 g |
| Sodium | 180 mg |
