A soft, tender, easy-to-make crumb cake, topped with cinnamon apples and heavy on the crumbs!
4cups all-purpose flour
3teaspoonground cinnamon, divided in half
1 and 1/2cupdairy-free yogurt*
1/2cuplight brown sugar, packed
1 and 1/2cuprefined coconut oil, melted*
2 teaspoonsteaspoonsvanilla extract
3large apples (gala, granny smiith etc.)
1 teaspoonlemon juice
2 and 1/4cupall-purpose flour
1 and 1/4cuppacked light brown sugar
3/4cuprefined coconut oil, melted*
1/4 teaspoon ground cinnmon
1 and 1/2teaspoonsvanilla extract
2-3Tablespoons unsweetened almond milk
Preheat the oven to 350°F. Line a 9x13 baking pan with parchment paper or foil and spray with non-stick baking spray.
Make the cake: Whisk together the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt. Set aside.
In a large mixing bowl, whisk together the sugar, eggs, yogurt, and vanilla until creamy. While whisking, slowly add in the coconut oil until combined. Add the dry ingredients to the wet ingredients and whisk together — the batter will be thick. Do not overmix. Spread batter into the prepared pan. Set aside.
For the apples: In a small bowl, add the chopped apples. Stir in the lemon juice and the remaining 1/2 teaspoon of ground cinnamon until combined.
Make the crumb topping: Using a fork, mix the flour, brown sugar, and cinnamon together in a small bowl. Stir in the coconut oil until crumbs form.
Sprinkle the apples evenly over the top of the batter. Then, sprinkle on the crumb topping. Slightly press the crumb topping into the cake.
Bake for 50-55 minutes. Baking times can vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean, or with a few moist crumbs. Remove the cake from the oven and allow to cool on a wire rack. After the cake cools for a 10 minutes.
Make the icing: While the cake cools, whisk together the powdered sugar, vanilla, and almond milk in a small bowl. If too thick, add Tablespoon more of almond milk. Drizzle as much, or as little, over the cake.
The cake is best served within a few days. However, it can be stored in the refrigerator for up to 5 days when covered tightly.
1When using coconut oil, I preferred refined coconut oil as there is no coconut flavor or smell.