Vegan apple cake with crumble

Ingredients for 1 servings:

• 200 g wheat flour type 550
• 100 g margarine, vegan, organic, cold
• 100 g sugar
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 60 ml water, cold
• 3 large apples, sour, e.g. Braeburn
• 2 tbsp apple puree, no added sugar
• 50 ml water
• 2 tsp cinnamon powder
• 100 g wheat flour type 550
• 80 g margarine, vegan, organic, cold
• 80 g sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Uncomplicated, substitute-free vegan treat

Make a shortcrust pastry from flour, margarine, sugar, one sachet each of vanilla sugar and baking powder, and the cold water. I put all the ingredients in a mixing bowl and let the mixer work with the whisk attachment on medium speed for about 5 minutes. Then knead briefly and vigorously with your hands and form into a ball. Wrap the dough in cling film and chill for about 30 minutes. In the meantime, mix the apple puree with the water and cinnamon powder in a large bowl. Peel and core the apples and cut into thin wedges; I had about 24 wedges from one apple. Briefly marinate the apple wedges in the apple puree mixture. Make the crumble from the remaining flour, margarine, sugar and 1 sachet of vanilla sugar. To do this, put all the ingredients in the food processor and let it work on medium speed for about 5 minutes. Now preheat the oven to 180°C (top/bottom heat) and line a springform pan with baking paper. Remove the shortcrust pastry from the refrigerator and tear off 1/4 of the dough and set it aside. Line the majority of the dough into the springform pan to form a base. It’s best to work from the center outwards. For a 26 cm springform pan, please tear off a little dough, about the size of a small chicken egg. Now, using the remaining quarter of the dough, form a 1 cm thick roll with your hands and place it around the pastry to form the edge, pressing down. Prick the base several times with a fork. Remove the apples from the marinade and arrange them in a spiral on the cake, covering the entire base. Then sprinkle the crumble on top. Bake the cake for approx. 60 minutes at 180°C. This recipe is suitable for a 28 cm springform pan, but will also work for a 26 cm pan; some dough will then remain.