Vegan apricot crumble cake
Updated ,first published
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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