{"id":2920,"date":"2025-09-19T05:34:26","date_gmt":"2025-09-19T03:34:26","guid":{"rendered":"https:\/\/www.veggiejam.com\/english\/?p=2920"},"modified":"2025-09-19T05:53:20","modified_gmt":"2025-09-19T03:53:20","slug":"healthy-vegan-apple-crumble-cheesecake-sugar-free-oil-free","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/healthy-vegan-apple-crumble-cheesecake-sugar-free-oil-free\/","title":{"rendered":"Healthy Vegan Apple Crumble Cheesecake (Sugar-Free, Oil-Free)"},"content":{"rendered":"\n
This vegan apple crumble cake <\/strong>with oats and spelt is the perfect wholesome treat: juicy apples layered with a creamy \u201ccheesecake\u201d filling and topped with a crunchy streusel topping. It\u2019s a vegan apple cake that\u2019s sugar-free, oil-free, and dairy-free \u2014 but packed with flavor! For me, apple cake has always been a nostalgic childhood classic \u2013 usually loaded with butter and sugar. This vegan apple crumble cake healthy version shows that comfort food can be both indulgent and nourishing.<\/strong> 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.<\/p>\n\n\n\n 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,<\/strong> it\u2019s a no refined sugar vegan apple cake that\u2019s just as good for breakfast as it is for dessert.<\/p>\n\n\n\n My husband has happily tested (and devoured) this cake multiple times over the past few weeks \u2013 usually with a drizzle of vegan caramel sauce<\/a>. After fine-tuning the recipe, I\u2019m 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!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n For this vegan apple cake without refined sugar<\/strong>, you only need simple, whole-food ingredients:<\/p>\n\n\n\n See recipe card for quantities.<\/p>\n\n\n\n Gluten-free option:<\/strong> Replace spelt flour with a gluten-free all-purpose flour mix. If the dough feels dry, add a splash of plant milk or water.<\/p>\n\n\n\n If the cake browns too quickly (after ~25 minutes), loosely cover with parchment paper or aluminium foil.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n Now comes the hardest part: Let the cake cool completely<\/strong> \u2013 ideally for a few hours or overnight in the fridge. This helps the filling set and makes slicing easier.<\/p>\n\n\n\n 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.<\/p> <\/div> 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.<\/p> <\/div> I haven\u2019t tested it myself, so I can\u2019t guarantee the result. Coconut yogurt has a much lower protein content than soy yogurt, which may affect how well it bakes.<\/p> <\/div> <\/div>\n\n\n\n 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!<\/p>\n\n\n I hope you\u2019ll 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\u00a0instagram<\/a>\u00a0(#veggiejam<\/strong>) with your recreation.<\/p>\n\n\n
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Ingredient Notes<\/h2>\n\n\n\n
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Top Tipp!<\/em><\/h2>\n\n\n\n
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