A friend of mine is vegan and it’s incredibly hard for her to find baked goods that don’t contain some form of butter, milk or eggs. I made it a goal to try and find recipes that were both delicious and vegan. (My first attempt at this was  Vegan Chocolate Chip Banana Bread followed by Phanouropita Cake and both were great!) I made this Crumb Cake for the first time this weekend, it was wonderful hot (I could hardly wait for it to cool!), I liked it the next morning cold and it was amazing reheated with ice cream for dessert. What is a good name of Breakfast for Dessert? Breakssert? Dessfast? ….it’s a work in progress.

Crumb Topping
1/2 Cup Flour
1/4 Cup Oats
1/4 Cup Brown Sugar
2 tsp Cinnamon
Pint of Salt
2 Tbsp Vegetable Oil
1 Tbsp Soy Milk/Creamer

Crumb Cake Batter
1 Tbsp Cornstarch
1 Cup Apple, Diced Finley
1/2 Cup + 2 Tbsp Vegetable Oil
1/2 Cup Maple Syrup
2 Tbsp Honey
1/2 Cup + 2 Tbsp Soy Milk/Creamer
2 Cups Flour
2-1/4 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Cinnamon
1/2 tsp Allspice
1/2 Cup Walnuts, Chopped

Preheat the oven to 350 degrees. Grease an 8×8 Pan with Vegetable Oil.
For the crumb topping, combine all the dry ingredients in a small bowl. Add  Vegetable Oil and Milk. Rub everything together with your fingers. Mixture should be ‘pebbly’. Set mixture aside.

For the Crumb Cake Batter, in a small bowl, toss the Cornstarch with the Apples. In another bowl, whisk together remaining Vegetable Oil, Syrup, Honey & Milk. Mix in the remaining dry ingredients.

Fold in Apples & Walnuts. Pour the batter into the pan, spread the Crumb Topping over the top of the batter. Bake for 25-30 minutes or until a toothpick tests clean.

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