Apple Cinnamon Cake – Eggless

Ingredients

1/2 cup (110g) vegetable oil, or melted butter

1/2 cup (100g) white granulated sugar

1/2 cup (100g) loosely packed brown sugar

1/2 cup (90g) unsweetened applesauce

1 tsp pure vanilla extract

2 tbsp apple cider, or substitute dairy-free mil

2 cups (180g) all-purpose flour, sifted

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp ground cardamom

2 tsp ground cinnamon

1/4 tsp salt

1 1/2 cups (180g) chopped apples

1/2 cup (60g) chopped pecans

Thinly sliced apples, for topping

Powdered sugar, for dusting

Crumble Topping:

3 tbsp softened butter

¼ cup all-purpose flour

¼ cup brown sugar

1 tsp cinnamon

Instructions

1. Grease a 9” round cake pan.  Preheat oven to 350F.

1. To make the crumble topping, mix all of the crumble ingredients together in a small bowl. The mixture should form large crumbs. In a medium-sized bowl, beat the oil and sugar until creamy. Add the applesauce, vanilla, and apple cider. Mix to combine.
2. Sift the flour, baking soda, baking powder, cardamom, cinnamon, and salt together with a fine sieve onto the wet ingredients.
3. Mix the wet and dry together until the mixture is smooth.
4. Fold in the apples and pecans. 
5. Pour the batter into the cake pan.
6. Top with the thinly sliced apples (optional) and sprinkle on the crumble topping.
7. Bake for 55-60 minutes at 350F on the middle rack. A knife inserted into the batter should remove cleanly with only a few crumbs.
8. Cool in the pan for 5 minutes, then transfer to a wire cooling rack.