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Apple Crumble Cake

prep time: 30 min | bake time: 50 mins | total time: 2 hrs

The most delicious eggless Apple Crumble Cake made with juicy apples, warm cinnamon, and a buttery crumble topping. Vegan friendly and perfect as a dessert, breakfast, or a cozy snack.
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This Eggless Apple Crumble Cake Will Be Your New Go-TO Dessert

Craving something cozy for autumn? This eggless apple crumble cake is soft, moist, and bursting with fresh apple flavor, warm cinnamon, and a crisp, buttery topping. Naturally eggless and easily made dairy-free, it’s a treat everyone can enjoy.

Serve it warm with ice cream, pair it with coffee for breakfast, or enjoy it as a snack; it is simple, delicious, and made with pantry staples. 

It also stays wonderfully moist for days, so you can bake it ahead and enjoy all week long. For an extra treat, drizzle with maple icing or top with vanilla ice cream but honestly, it’s just as irresistible straight from the pan.

apple cake without eggs

Best Apples for Apple Crumble Cake

Apples are one of the most widely grown fruits in the world and are available nearly year-round. Naturally sweet, crisp, and incredibly versatile, they’re perfect for baking cozy, comforting desserts like this apple crumble cake.

The good news is, you can’t really go wrong with apples here. Each variety just brings its own flavor and texture:

apple crumble cake eggless and vegan
  • Granny Smith: Tart, crisp, and sturdy. They hold their shape well in baking and balance the sweetness of the cake.
  • Fuji & Gala: Naturally sweet and juicy, adding extra moisture and tenderness.
  • Honeycrisp & Pink Lady: A sweet-tart balance with a firm bite, giving you both flavor and structure.
  • Braeburn & Jonagold: Richer in flavor and slightly softer when baked, perfect for a deeper, more caramelized taste.

For this recipe, I used Red Gala apples; they added just the right sweetness and moisture without overpowering the crumble topping. But feel free to mix and match your favorites for the perfect balance.

healthy eggless apple crumble cake

Equipment

  • 8-inch (20cm) Round Spring form Cake Pan

Ingredients for Crumble Topping

  • All-Purpose Flour: Flour provides the structural base for the crumble topping by forming gluten when mixed with moisture. Its starches absorb butter and sugar, creating a tender, crumbly texture when baked. 
  • Cane Sugar (or Castor Sugar): Sugar not only sweetens the topping but also caramelizes during baking, adding a golden color and subtle crunch. 
  • Cinnamon Powder: Cinnamon comes from the bark of Cinnamomum trees and contains cinnamaldehyde, the compound responsible for its warm aroma. It enhances sweetness without adding extra sugar. 
  • Salt: Salt is a flavor enhancer that sharpens sweetness and rounds out spices like cinnamon. It also regulates protein structures in flour, helping achieve a balanced crumble texture.
  • Butter (melted): When melted into flour, butter coats the particles and creates a sandy texture that crisps up in the oven. 
quick eggless apple cake recipe

Ingredients for Cinnamon Apples

  • Apples (Red or Granny Smith): Apples contain natural sugars, dietary fiber, and pectin, which softens during baking to create a tender filling. Varieties like Granny Smith hold their structure with tartness, while red apples offer more natural sweetness. 
  • Cane Sugar (or Castor Sugar): Sugar helps draw out the apple’s natural juices through osmosis, creating a syrupy base that keeps the cake moist. The caramelization process deepens the fruit’s flavor during baking. 
  • Cinnamon Powder: Cinnamon complements the fruit’s natural sweetness and enhances the perception of warmth. 
egg-free apple crumble cake

Ingredients for Cinnamon Cake

  • Plain Greek Yogurt: Greek yogurt is rich in protein and lactic acid, which tenderize gluten strands for a softer crumb. Its acidity activates baking soda, helping the cake rise and stay fluffy. 
  • Cane Sugar (or Castor Sugar): Sugar contributes sweetness while also trapping air when creamed with butter, creating a lighter texture. It locks in moisture, preventing the cake from drying out. 
  • Vanilla Extract: Vanilla extract contains vanillin and other aromatic compounds that round out flavors and enhance sweetness perception. 
  • All-Purpose Flour: Flour gives the cake its body through gluten development, which creates an elastic structure to trap air and steam. The starch in flour gelatinizes during baking, giving the cake a stable yet tender crumb. 
  • Baking Powder: Baking powder is a chemical leavening agent made of an acid (cream of tartar) and a base (baking soda). When hydrated and heated, it produces carbon dioxide bubbles, making the cake rise. This ensures the apple crumble cake is fluffy rather than dense.
  • Baking Soda: Baking soda (sodium bicarbonate) reacts with acidic ingredients like yogurt to release carbon dioxide.It works in tandem with baking powder for balanced leavening.
  • Cinnamon: Cinnamon’s aromatic compounds interact with sugar and butter, amplifying sweetness while adding warmth. 
  • Salt: Salt enhances sweetness and balances acidity, preventing the cake from tasting overly sugary. 
  • Butter (melted): Butter adds richness and tenderness to the cake through its fat content. When melted, it disperses evenly, coating flour particles for a fine crumb. 
apple crumble cake eggless

Ingredients for Maple Icing

  • Powdered Sugar: Powdered sugar, also called icing sugar, contains finely ground sucrose with a small amount of starch to prevent clumping. Its fine texture dissolves easily into icings, creating a smooth finish. 
  • Maple Syrup (or Honey / Agave Syrup):  It provides sweetness plus a rich, caramel-like flavor that pairs beautifully with apples. Honey and agave syrup are alternatives with different glycemic impacts but similar binding properties.
healthy eggless apple crumble cake

How to Make Apple Crumble Cake

To make the crumble topping, mix flour, sugar, cinnamon, and salt in a bowl. Add the melted butter and stir with a fork until the mixture becomes clumpy and no dry flour remains. Place the bowl in the freezer while you prepare the cake so the topping bakes up extra crisp.

For the cinnamon cake, Peel and cut the apples into ½-inch cubes, then toss them with sugar and cinnamon until evenly coated. Set them aside so they can release a little juice and develop more flavor.

homemade apple crumble cake without eggs
healthy apple crumble cake eggless recipe
homemade crumble topping method

Preheat the oven to 350°F (175°C) and line an 8-inch (20 cm) springform pan with parchment paper. In one bowl, whisk together the yogurt, sugar, vanilla extract, and melted butter until smooth.

how to make apple crumble cake without eggs
step by step eggless apple crumble cake recipe

In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold the dry mixture into the wet mixture until just combined. The batter will be thick, which helps hold the apple filling in place.

apple crumble cake recipe without eggs and butter
easy baked apple crumble cake without eggs

Spread half of the batter evenly into the prepared pan, then layer all of the cinnamon apples on top. Spoon the remaining batter over the apples and gently spread it to cover. Sprinkle the chilled crumble topping generously over the surface.

how to make vegan apple crumble cake

Bake the cake for 40–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean. Let the cake cool completely on a wire rack before adding the icing.

homemade apple crumble cake without eggs
soft and fluffy apple cake without eggs

To make the maple icing, whisk powdered sugar with maple syrup (or honey/agave) until smooth and pourable. Drizzle over the cooled cake for a sweet, bakery-style finish.

crispy crumble topping without eggs
homemade apple crumble cake without eggs

Store your apple crumble cake in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Serve plain, dusted with powdered sugar, or with a scoop of vanilla ice cream for the ultimate fall dessert.

eggless apple crumble cake

Apple Crumble Cake FAQs

Yes! You can swap the Greek yogurt for a plant-based alternative like coconut yogurt or almond yogurt, which still provides moisture and acidity to activate the baking soda. For the butter, use melted vegan butter or a neutral oil such as sunflower or corn oil. 

Most baking apples will work, but they each give a slightly different result. Sweeter varieties like Fuji or Gala add natural sugars and moisture, while tart apples like Granny Smith provide acidity that balances the sweetness of the crumble topping.

It’s best to stick with grated or finely diced apples because they provide texture and small pockets of juicy fruit throughout the cake. Applesauce, on the other hand, has a higher water content and smooth consistency, which would make the cake denser and more like a quick bread or loaf. If you want to try applesauce, use it as a partial substitute for oil or butter rather than replacing the apples entirely.

Yes! In fact, the flavors deepen and taste even better the next day as the cinnamon and apples meld together. Store the cake in an airtight container at room temperature for 1 day, in the refrigerator for up to 3 days, or freeze it for up to 2 months. To enjoy again, simply bring it to room temperature or warm slightly before serving.

The top should be golden brown and the cake should feel firm when lightly pressed in the center. A toothpick inserted into the middle should come out clean or with just a few moist crumbs if it comes out with wet batter, the cake needs more time.

Technically yes, but we don’t recommend it! The crumble adds texture and contrast without it, it’s just a simple apple cake. If needed, make a smaller batch, but don’t skip it!

The cake is delicious on its own, but the maple icing adds a glossy finish and an extra layer of sweetness

An 8-inch square pan works perfectly. Always check doneness with a toothpick before removing the cake.

Watch this Video for Making Apple Crumble Cheesecake

Can You Really Make Apple Crumble Cake This Easy?

Absolutely! There’s nothing quite like the smell of apples and cinnamon baking together; it feels like a hug straight from the oven. This Apple Crumble Cake is soft, buttery, and topped with a golden, crunchy crumble that makes every slice irresistible. Whether you’re baking it for a family gathering or just to treat yourself on a cozy afternoon, this cake is meant to bring comfort and joy. Best of all, the recipe is beginner-friendly, so you can enjoy the process without stress.

Show Off Your Bake!

Did you try this Apple Crumble Cake? I’d love to see it! Snap a photo and tag me @pastrybysaloni. Whether it’s perfectly rustic or elegantly styled, your version might inspire another baker to give it a go.

Love Easy, Eggless Comfort Bakes? Try These Next:

Looking for more simple, cozy recipes? My cookbook Vegan Baking Made Simple is full of desserts designed to be approachable, eggless, and absolutely delicious. You can grab your copy on Amazon HERE.

Saloni Mehta Pastry Chef and Food Blogger

Meet Saloni

I’m a former pastry chef with a love for breads, cakes and everything in between! My recipes are easy to follow, egg free and are designed to be shared with others!

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5 from 1 vote

Apple Crumble Cake

Easy eggless apple crumble cake recipe made with fresh apples, cinnamon, and a crisp crumble topping. Dairy-free option, moist and delicious!
Author: Saloni Mehta
Rate
Yield: 12 servings
Prep: 30 minutes
Bake Time: 50 minutes
Total: 2 hours

Equipment

  • 8inch (20cm) Round Spring Form Cake Pan

Ingredients

Crumble Topping Ingredients

  • 90 g All Purpose Flour
  • 55 g Cane Sugar, or castor sugar
  • 1/2 tsp Cinnamon Powder
  • 1/4 tsp Salt
  • 45 g Butter, melted; see notes for options

Cinnamon Apples Ingredients

  • 220 g 2-3 Apples, red or granny smith
  • 1-2 tbsp Cane Sugar or Castor Sugar
  • 1/2 tsp Cinnamon Powder

Cinnamon Cake Ingredients

  • 275 g Plain Greek Yogurt, see notes for options
  • 150 g Cane Sugar or Castor Sugar
  • 2 tsp Vanilla Extract
  • 190 g All Purpose Flour
  • 3/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 90 g Butter, melted; see notes for options

Maple Icing Ingredients

  • 90 g Powdered Sugar or icing sugar
  • 3-4 tbsp Maple Syrup, or honey / agave syrup

Instructions

For Crumble Topping

  • Mix flour, sugar, cinnamon, and salt in a bowl. Add the melted butter and stir with a fork until the mixture becomes clumpy and no dry flour remains. Place the bowl in the freezer while you prepare the cake so the topping bakes up extra crisp.

For Cinnamon Cake

  • Peel and cut the apples into ½-inch cubes, then toss them with sugar and cinnamon until evenly coated. Set them aside so they can release a little juice and develop more flavor.
  • Preheat the oven to 350°F (175°C) and line an 8-inch (20 cm) springform pan with parchment paper. In one bowl, whisk together the yogurt, sugar, vanilla extract, and melted butter until smooth.
  • In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gently mix the dry mixture into the wet mixture until just combined. The batter will be thick, which helps hold the apple filling in place.
  • Spread half of the batter evenly into the prepared pan, then layer all of the cinnamon apples on top, don't use excess liquid released from apples. Spoon the remaining batter over the apples and gently spread in an even layer to cover. Sprinkle all of the chilled crumble topping generously over the surface.
  • Bake the cake for 40–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean. Let the cake cool completely on a wire rack before adding the icing.

For the Maple Icing

  • To make the maple icing, whisk powdered sugar with maple syrup (or honey/agave) until smooth and pourable. Drizzle over the cooled cake for a sweet, bakery-style finish.
  • Store your apple crumble cake in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Serve plain, dusted with powdered sugar, or with a scoop of vanilla ice cream for the ultimate autumn dessert.

Notes

  • Measuring Cups vs. Scale: Using cups can give slightly different results each time since ingredients pack differently. For the best accuracy, use a digital kitchen scale and measure in grams.
  • Prep Before You Bake: Always measure and prepare your ingredients before starting. This makes the process smoother and helps avoid mistakes.
  • Spoons for Measuring: When a recipe calls for a teaspoon (tsp) or tablespoon (tbsp), always use measuring spoons not your regular eating spoons—for accuracy.
  • Yogurt: You can use any unsweetened dairy-free yogurt (like almond, soy, or coconut) or regular Greek yogurt if you’re not dairy-free.
  • Butter: Either dairy-free salted butter sticks or regular salted butter will work. You can also substitute with a neutral oil (like corn, sunflower, or vegetable oil).
  • Sugar: Regular cane sugar works, but you can also use granulated sugar or caster sugar. If you’re vegan, choose organic cane sugar or check that your sugar is vegan-friendly, since some are processed with bone char.

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