Vegan apricot crumble cake

Name: Vegan apricot crumble cake
Cook time: 1 h 30 min
Yield: one 20cm round cake
Cuisine: British
Ingredients: 1½ cups plain flour ⁣; 3 tsp baking powder ⁣; 1 tsp cinnamon ⁣; 1 tsp cardamom powder; ½ cup castor sugar⁣⁣; 125g melted Nuttelex ⁣; 3 tsp egg replacer mixed with 4 tbsp cold water ⁣; 2 tsp vanilla ⁣; ½ cup milk of choice ⁣; 825g tin apricot halves

Shannon Martinez

February 10, 2023

easyTime:1-2 hoursMakes:one 20cm round cake

This recipe comes in at 65 cents a slice and can be changed to non-vegan by replacing non-dairy milk with dairy and Nuttelex with butter.

Ingredients

For the cake

1½ cups plain flour ⁣
3 tsp baking powder ⁣
1 tsp cinnamon ⁣
1 tsp cardamom powder
½ cup castor sugar⁣⁣
125g melted Nuttelex ⁣
3 tsp egg replacer mixed with 4 tbsp cold water ⁣
2 tsp vanilla ⁣
½ cup milk of choice ⁣
825g tin apricot halves

For the crumble

60g plain flour⁣
1 tsp cinnamon ⁣
5 tbsp castor sugar⁣
55g cold Nuttelex

Method

1. Preheat oven to 175C. Grease and line the bottom of a 20-centimetre round cake tin.
2. Sift the flour, baking powder and spices into a bowl. ⁣Add the sugar and mix. ⁣
3. Mix the melted Nuttelex, no-egg mixture, vanilla and milk in a jug. Pour into the dry mix. Stir until combined (the batter will be thick)⁣.
4. To make the crumble, place the flour, cinnamon and sugar into a small bowl, then using your fingers mix the Nuttelex in until it resembles coarse crumbs. ⁣
4. Pour the batter into the tin and smooth the top. Place the apricots over the mix, cut side up, then sprinkle over the crumble. ⁣
5. Place in the oven and bake for 45 to 55 minutes. ⁣Cool on a wire rack.
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