PLANT-POWERED APPLE CRUMBLE CAKE WITH CREAM CHEESE FILLING

Wed, 3 June 2026

A must-try bake for any apple lover! This deliciously moist plant-powered apple crumble cake features a fluffy vanilla sponge, a rich dairy-free cream cheese filling, caramelised cinnamon apples, and a crunchy cinnamon crumble topping. It's the ultimate coffee-time cake and perfect for sharing with family and friends. 

Serves: 10-12 

INGREDIENTS 

Cinnamon Crumble Topping 

125g plain flour 

1 tsp ground cinnamon 

150g caster sugar 

70g plant-based butter, melted and cooled 

1 tsp vanilla extract 

Pinch of sea salt 

Cream Cheese Filling 

200g vegan cream cheese, room temperature 

1 tbsp brown sugar 

1 tbsp cornflour 

Apple Filling 

2 large Pink Lady apples, skin left on, diced 

1 tbsp ground cinnamon 

Vanilla Cake 

375g plain flour 

1 tbsp cornflour 

1½ tsp baking powder 

1 tsp baking soda 

250g caster sugar 

110g plant-based butter, melted and cooled 170g dairy-free Greek-style yoghurt 180ml plant-based buttermilk* 

1 tbsp vanilla extract or vanilla paste 

Pinch of sea salt 

*To make plant-based buttermilk, mix 180ml plant milk with ¾ tbsp apple cider vinegar and leave to stand for 5 minutes. 

METHOD 

Prepare the Tin 

Preheat the oven to 170°C fan. Grease and line a 9- or 10-inch springform cake tin with parchment paper. 

Make the Crumble Topping 

In a medium bowl, whisk together the flour, sugar, cinnamon and sea salt. Add the melted plant-based butter and vanilla extract, then mix with a fork until a crumbly streusel texture forms. Set aside. 

Prepare the Apple Filling 

Place the diced apples into a bowl, add the cinnamon and toss well until evenly coated. Set aside. 

Make the Cream Cheese Filling 

In a separate bowl, beat together the vegan cream cheese, brown sugar and cornflour until smooth, light and fluffy. Set aside. 

Prepare the Cake Batter 

In a large mixing bowl, whisk together the melted plant-based butter, sugar, yoghurt and vanilla. 

Add the salt, baking powder and baking soda and whisk to combine. 

Add the flour and plant-based buttermilk, mixing until just combined. Avoid overmixing. 

Assemble the Cake 

Spread half of the cake batter into the prepared tin, ensuring it reaches the edges. 

Spoon or pipe over the cream cheese filling and carefully spread into an even layer. 

Top with the remaining cake batter and smooth gently to cover the filling. 

Scatter the cinnamon apples evenly across the top. 

Finish by sprinkling the crumble topping generously over the apples. 

Bake 

Bake on the middle shelf for approximately 80 minutes, or until a skewer inserted into the cake comes out clean. 

If the crumble topping begins to brown too quickly, loosely cover the cake with foil during the final part of the bake. 

Allow the cake to cool in the tin for 20–30 minutes before removing. 

Serve 

This cake is at its absolute best served slightly warm. 

For an extra touch, drizzle with a simple icing sugar glaze before serving. 

Store any leftovers in an airtight container for up to 4 days at room temperature, up to 6 days in the fridge, or freeze for up to 1 month.