This vegan apple crumb cake is made with whole grains, apples, oats, and walnuts for a satisfying and delicious treat. Perfect with a cup of coffee at breakfast or snack time!
Preheat oven to 375°F. Grease or line a 9x9" square baking pan and set aside.
Prepare crumb topping: Add vegan butter, brown sugar, rolled oats, walnuts, and cinnamon (and salt if butter is unsalted) to a bowl. Use your hands to mix all the ingredients together until a thick mixture forms. Place in the fridge while you prepare the rest of the cake.
Prepare apples: Combine chopped apples, cinnamon, and nutmeg in a bowl and set aside.
Make cake: In a large bowl, mix together soy milk, vinegar, applesauce, olive oil, and vanilla extract.
In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add dry ingredients to wet and use a spatula to fold the ingredients together until a uniform batter forms.
Add the batter to the prepared baking dish. Use a spatula to smooth out the top, then add apples. Take the crumb topping out of the fridge and use your hands to sprinkle the crumble over the apples.
Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Place on a wire rack to cool. Let the cake cool completely before serving.
Notes
APPLES: I used fuji apples which are already quite sweet on their own, so I didn't add extra sugar to the apple filling. If you use a more tart apple like Granny Smith, I recommend adding 1-2 tbsp of sugar to the apples.CRUMB TOPPING: Feel free to double the crumb topping if you want a thick layer of streusel on top.VEGANBUTTER: Vegan butter is typically not as solid as normal dairy butter, so it's soft enough to work with cold from the fridge. If your vegan butter is very solid, however, let it soften at room temperature for 5-10 minutes before using. If you don't have vegan butter, softened (not melted) coconut oil will probably work as well. If you're using coconut oil or unsalted vegan butter, add a pinch of salt to the crumb topping.