When someone drops the magical 2 words “Crumble Cake” – everyone gets very attendive with expectant eyes.
Crumble cake is in all its different variations, a real classic cake. A real evergreen – it always was a tasty and beloved cake always will be an all time favorite.
An easy to make dough with the taste of vanilla and apple gets a topping of crumbles. In this case the crumbles are made from nuts and cocoa. This combination results in an extreamly delicious combination – which will be loved by everyone for sure.
For the crumble layer I used hazelnuts, but feel free to choose the kind of nuts you like most. Finally some powdered sugar on the top or some sugar icing.
Recipe ( ∅ 24 cm) :
2 tbsp corn starch
4 tsp vanilla sugar
3 tsp baking powder
100g applesauce (unsweetened)
250g plantbased milk
2 tsp vanilla extract
1 pinch of salt
110g plantbased butter (room temperature)
40g powdered sugar
100g grinded hazlenuts
2 tbsp cocoa powder
Baking: 180° Celsius – 45 minutes
Butter and dust with flour a ∅ 24cm cake pan, so that later the cake will come out of the pan very smouthly and does not stick to the pan.
Now mix the flour with sugar, vanilla sugar, corn starch, baking powder and the salt. After that add applesauce, oil, plantbased milk and vanilla extract.
For the crumble layer put together flour, powdered sugar, hazlenuts and cocoa powder. Then add the plantbased butter. Work it through to get a homogenuous dough.
The biscuit dough for the cake is filled into the baking pan.
Now its time to add the crumble layer and put it on top of the already filled in dough: To get the perfect structure for the crumble you have to pick small pieces from the crumble dough and rub it between your fingers and sprinkle them into the cake pan.
Bake the cake in the oven for 45 minutes at a temperature of 180° Celsius.
Then take the cake out of the oven and dust it with some siftet powdered sugar.
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