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Vegan apple cinnamon crunch cake! The perfect refined sugar-free dessert!

Vegan Apple Cinnamon Crunch Cake (Gluten-free)

A sweet and savory apple cake that's gluten, dairy, egg, and refined sugar free!
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 295kcal
Author: Linda & Alex
Cost: $8


  • 1 mixer
  • 1 cake pan
  • 1 Oven


Dry Ingredients

  • 1 ½ cups oat flour
  • ½ cup brown rice flour
  • ¼ cup packed coconut sugar
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon finely ground sea salt
  • 1 tablespoons ground cinnamon
  • ½ teaspoon ground ginger
  • 1 flax egg 1 tablespoon [5 g] ground flax seed plus 3 tablespoon [45 ml] water, whisked until combined

Wet Ingredients

  • ¾ cup almond milk
  • 1 tablespoon pure vanilla extract
  • ¼ cup pure maple syrup
  • 1 tablespoon lemon juice
  • 3 cups diced or sliced apple, approximately 2 large apples

For the Crumble Topping

  • 1 cup oat flour
  • ¼ cup brown rice flour
  • ¾ cup coconut sugar
  • 8 tablespoon vegan butter, melted
  • 1 teaspoon pure vanilla extract
  • teaspoon finely ground sea salt


  • Preheat oven to 350° (177 °c) and grease a 9 x inch (23 x 23 cm) square cake pan
  • Make the flax egg and let it sit while you prepare the dry and wet ingredients.
  • In a large mixing bowl, whisk the dry ingredients until fully combined.
  • Whisk the almond milk, vanilla, maple syrup, and lemon juice together until fully combined.
  • Pour the wet ingredients and the flax egg into the dry and stir until just combined. Add the apple slices and stir until they’re fully coated. Pour into the cake pan and make sure it’s spread out evenly in the pan.
  • In a medium bowl, combine the crumble topping ingredients. It will look more like a paste than crumbly. Evenly drop it by the spoonful over the top. Bake for 55 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.


Store in an airtight container in the refrigerator for up to 5 days. 
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator. 
Nutrition Disclaimer


Serving: 45g | Calories: 295kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 236mg | Potassium: 219mg | Fiber: 3g | Sugar: 17g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg
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