Vegan apricot crumble cake

Apricot crumble cake.
Apricot crumble cake. Photo: Kristoffer Paulsen

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.


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 


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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