This dairy free apple crumble cake makes the best of seasonal apples, sweetened with honey and lots of shredded apples. Topped with a little naturally sweetened crumble for a perfect healthier coffee cake.
Begin by making the crumble topping. Add the oats, flour, and coconut sugar to a medium bowl and mix to combine. Add the coconut oil and use your hands to mix until a crumbly blend forms. Set aside.
In a smaller bowl, lightly whisk the eggs. Add the applesauce, milk, honey, and vanilla. Whisk to combine. Add the shredded apple to the egg mixture.
2 large eggs, 60 ml applesauce, 80 ml non-dairy milk, 80 grams honey, 1 teaspoon pure vanilla extract, 300 grams grated apple*
Add the apple mixture to the dry ingredients and stir with a wooden spoon until just combined. Pour into the prepared springform and shake the pan gently to level the batter.
Sprinkle the crumble topping over the cake. Bake on the centre rack for 40-45 minutes, or until golden. The edges of the cake should be pulling away from the sides of the pan when it's finished.
Cool for 10 minutes before removing from the pan and cooling fully on a rack. This cake can be eaten warm, and will keep well for up to three days at room temperature.