Vegan Apple Crumble Cake

Ingredients for 4 servings:

• 300 g flour
• 100 g sugar
• 200 g margarine
• 1 small banana(s)
• 8 apples, rather floury
• 3 tbsp sugar
• 1 pinch of cinnamon

Instructions

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

Shortcrust pastry without egg

The ingredients are for a 28 cm diameter springform pan. Mash a small banana into a small bowl. It acts as a thickener and shouldn’t be too ripe, otherwise you’ll taste it too much. Knead the flour, sugar, margarine, and banana puree in a bowl until you have a fairly firm dough. Since this is a shortcrust pastry, it will always be a bit crumbly. Pour 3/4 of the dough into a springform pan and line the bottom and sides of the pan with it. Peel and core the apples, cut them into pieces, and then place them in a saucepan. Add a splash of water, about 3 tablespoons of sugar, and a pinch of cinnamon and heat. Stir occasionally, or push the bottom apples to the top, until there is some pulpy apple mixture between the pieces. Therefore, slightly floury apples are better; they turn into a pulpy apple compote more quickly. Then pour the apple compote onto the dough in the springform pan and spread it evenly. Take the remaining quarter of the batter and crumble it over the apples. Bake the cake at 180°C (top/bottom heat) for about 20 minutes, until the crumble and the edges are golden brown.