Vegan Apple Crumble Cake

Ingredients for 1 servings:

• 400 g flour
• 1 cube of yeast
• 200 ml plant milk (plant drink)
• 100 g sugar
• 4 cl vegetable oil, e.g. B. Alba oil
• 350 g applesauce
• 8 apples, sour, depending on size
• 200 g margarine, vegan
• 275 g flour
• 125 g sugar
• 1 tsp, leveled cinnamon powder

Instructions

Working time approx. 45 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

moist yeast dough apple cake that is still moist even after a few days

For the yeast dough, crumble the yeast into the slightly warmed plant-based milk and mix with some of the flour and sugar until smooth. Be careful that the milk isn’t too warm; yeast dies above 40°C. Let this pre-dough rise until nice bubbles form. Mix the remaining flour and sugar for the dough and add the pre-dough and oil. Knead everything into a nice, smooth yeast dough and let it rise again until it has almost doubled in size. While the dough is rising, peel the apples, coarsely grate them, and mix them with the applesauce. Roll out the dough to the size of a baking sheet and place them on a baking sheet lined with baking paper. Pour the apple mixture on top and let it rise again while you prepare the crumble. Knead the margarine with the flour, sugar, and cinnamon into a crumbly crumble dough and crumble it onto the apple mixture. Bake the cake at 180°C (top/bottom heat) for 50 minutes. If you like, you can replace some of the flour for the crumble with ground hazelnuts or almonds, or mix a few almond flakes into the crumble dough.