This vegan apple crumble cake with oats and spelt is the perfect wholesome treat: juicy apples layered with a creamy “cheesecake” filling and topped with a crunchy streusel topping. It’s a vegan apple cake that’s sugar-free, oil-free, and dairy-free — but packed with flavor!
For me, apple cake has always been a nostalgic childhood classic – usually loaded with butter and sugar. This vegan apple crumble cake healthy version shows that comfort food can be both indulgent and nourishing. Cashew butter replaces dairy butter, oats and spelt add (whole)-grainy goodness, and the result is a whole food apple dessert vegan lovers will want to bake again and again.
Think of it as the best of both worlds: part vegan apple crumb cake, part vegan apple cheesecake with streusel topping. Sweetened only with dates and apples, it’s a no refined sugar vegan apple cake that’s just as good for breakfast as it is for dessert.
My husband has happily tested (and devoured) this cake multiple times over the past few weeks – usually with a drizzle of vegan caramel sauce. After fine-tuning the recipe, I’m excited to finally share it here so you can enjoy a slice of the in my view best vegan apple cake with streusel topping too!
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Why You’ll Love This Healthy Vegan Apple Cake
- 100% plant-based: vegan, dairy-free, oil-free, egg-free
- Naturally sweetened: sugar-free, with only dates & apples
- Wholesome crust: baked with oats, spelt, and cashew butter
- A creamy “cheesecake” layer made from soy yogurt
- Juicy apples and a golden streusel topping for classic comfort
- A vegan apple crumb cake that’s light yet deeply satisfying and delicious
Ingredient Notes
For this vegan apple cake without refined sugar, you only need simple, whole-food ingredients:
- Dates – for natural sweetness (soft dates blend best).
- Plant milk – oat, soy, almond, or whatever you have on hand.
- Spelt flour – adds a nutty flavor (use white or whole grain).
- Oat flour – naturally sweet; make it by blending oats.
- Cinnamon – the perfect partner for apples.
- Cashew butter – replaces dairy butter and makes the crust tender.
- Soy yogurt – for the creamy cheesecake-style filling (use unsweetened).
- Cornstarch – helps the filling set while baking.
- Lemon zest – adds brightness to the filling.
- Vanilla extract – enhances the aroma.
- Apples – preferably tart.
- Date sugar – mix with apples for extra sweetness. Not a must though.
See recipe card for quantities.
Gluten-free option: Replace spelt flour with a gluten-free all-purpose flour mix. If the dough feels dry, add a splash of plant milk or water.
Step-By-Step Instructions
- Step 1: Soak the dates in warm plant milk for 10 minutes. Blend into a smooth paste.
- Step 2: Blend oats into flour (or use store-bought oat flour).
- Step 3: Mix spelt flour, oat flour, baking powder, cinnamon, and salt. Add cashew butter and ⅔ of the date paste (~1 cup).
- Step 4: Knead into a smooth dough. Set aside.
- Step 5: For the filling, mix soy yogurt with cornstarch, vanilla, and lemon zest until smooth. I recommend blending to prevent any clumps from forming.
- Step 6: Press ⅔ of the dough into a greased tart pan (10-inch). (If you roll out the dough on a clean surface first and then transfer fot the pan, it makes the process way quicker and easier). Prick a few times with a fork.
- Step 7: Spread the yogurt cream for the cheesecake layer over the crust. Peel, dice, and toss apples with cinnamon (and date sugar if using).
- Step 8: Scatter the apples evenly over the filling.
- Step 9: Crumble the remaining dough on top to make the streusel topping. Gently press down.
- Step 10: Bake at 180 °C / 350 °F for 35–40 minutes, until golden brown.
Top Tipp!
If the cake browns too quickly (after ~25 minutes), loosely cover with parchment paper or aluminium foil.
Now comes the hardest part: Let the cake cool completely – ideally for a few hours or overnight in the fridge. This helps the filling set and makes slicing easier.
More Tips & Variations
- Nut lovers: Add chopped walnuts or almonds to the crumble for a hearty vegan apple nut cake.
- Apple choice: Tart varieties give the best contrast, whereas sweet apples create a milder flavor.
- Crunchy streusel hack: If the crumble topping softens in the fridge, reheat the cake at 150 °C / 300 °F for 5 minutes before serving.
- Freezer-friendly: Slice and freeze for later.
FAQ
Yes, use certified gluten-free oat flour and simpy replace the spelt flour with a gluten-free flour blend. If the dough turns out too dry while kneading, add a splash of water.
Keep it in the fridge for up to 4 days. The streusel will soften but can be crisped up in the oven. You can also freeze individual slices for up to 3 months.
I haven’t tested it myself, so I can’t guarantee the result. Coconut yogurt has a much lower protein content than soy yogurt, which may affect how well it bakes.
More Egg and Dairy Free Cake Recipes
If you loved this WFPB vegan apple crumble cake, try these other refined sugar-free, oil-free, and dairy-free vegan desserts on the blog!
I hope you’ll give this vegan apple cheesecake with streusel topping recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Healthy Vegan Apple Crumble Cheesecake (Sugar-Free, Oil-Free)
- Prep Time: 15 min
- Total Time: 55 min (+ cooling time)
Description
This vegan apple crumble cake with oats and spelt is the perfect wholesome treat: juicy apples layered with a creamy “cheesecake” filling and topped with a crunchy streusel topping. It’s a vegan apple cake that’s sugar-free, oil-free, and dairy-free — but packed with flavor!
Ingredients
Date Paste
- 1 ½ cup packed (240 g) soft dates
- ¾ cup (180 ml) plant milk
Crust & Streusel Topping
- 1 ½ cups (180 g) spelt flour (light or whole grain)
- 1 ¼ cups (120 g) oat flour or rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp salt
- ⅓ cup (85 g) natural cashew butter
Filling
- 1 ⅔ cups / 14 oz. (400 g) unsweetened soy yogurt
- 3 tbsp (30 g) cornstarch
- a bit of lemon zest
- 1 tsp vanilla extract
- 2 apples
- 1 tsp cinnamon
- 1 tbsp date powder (optional)
Instructions
- Make the date paste: Warm the plant milk, soak the soft dates in it, then blend into a smooth paste.
- Prepare crust & crumbles: In a bowl, mix spelt flour, oat flour, baking powder, cinnamon, and salt. Add cashew butter and about two-thirds of the date paste (approx. 280 g / 1 cup). Knead into a smooth dough.
- Preheat the oven: Set oven to 180 °C (350 °F).
- Form the crust: Press two-thirds of the dough into a tart or springform pan (26–27 cm / 10 inch). Spread evenly and create a small rim up the sides. Prick the crust several times with a fork. Set the remaining dough aside for the crumble topping.
- Mix the filling: In a bowl, whisk or blend soy yogurt, cornstarch, vanilla extract, and lemon zest until completely smooth.
- Prepare the apples: Peel, core, and dice the apples. Toss with cinnamon and date sugar.
- Layer the cake: Spread the cream filling evenly over the crust. Scatter the apple pieces on top, then crumble the remaining dough over them. Gently press down with your palms.
- Bake: Bake in the preheated oven at 180 °C (350 °F) for about 35–40 minutes, until the crumble topping is golden and crisp.
- Cool & enjoy: Let the cake cool completely in the pan so the filling can set – ideally several hours or overnight in the fridge. Slice and serve plain, or with a drizzle of vegan caramel sauce.
Notes
If the cake browns too quickly (after ~25 minutes), loosely cover with parchment paper or aluminium foil.
This post is also available in de_DE.
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