Apple Cake with Almond Crumble |

Apple Cake with Almond Crumble

1 medium sized apple, peeled and chopped

2 cups (240g) flour (I used 1 cup of whole wheat flour, and 1 cup of all purpose flour)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon powder

¼ teaspoon ginger powder

½ cup + 2 tbsp (125g) unrefined cane sugar

a pinch of salt

¼ cup (60ml) oil

1 cup non-dairy milk, or water

1 tablespoon vinegar

Preheat oven to 180ºC.

Combine all the dry ingredients first. Add milk, oil, and the chopped apple. Stir well so that there is a uniform mixture. Finally, add vinegar and stir the cake batter, to incorporate the vinegar.

Pour into a greased cake pan, and on top of the cake batter sprinkle your crumble. Bake for about 40-45 minutes, or until the tooth pick inserted in the cake comes out clean. Remove from the oven, unmold and cool.

Almond crumble

¼ cup (30g) oat flour, or all purpose flour

¼ cup (30g) almond meal

3 tablespoons (37g) coconut oil, cut into small pieces

2-3 tablespoons (25 a 37g) brown sugar

To make the crumble topping, place the flour, almond meal and coconut oil in a bowl. Use your fingertips to rub the oil into the flour until the mixture resembles coarse crumbs. Stir in the sugar. Sprinkle the crumble topping over cake.

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