Eggless Apple Walnut Crumb Cake

Eggless apple walnut crumb cake - a moist, fluffy cake loaded with fresh apples and crunchy walnuts. With a golden, caramelized walnut crumble on top, every bite is a delightful combination of sweet and nutty flavors!

Don’t miss my eggless chocolate strawberry cake and eggless cottage cheese banana muffin recipes if you enjoy eggless baking!

This energy-packed walnut crumble is perfect for tea time, breakfast, or as a wholesome treat any day. If you’re looking for more finger food ideas, try double chocolate muffins, power balls, or roasted black chickpea balls.

Ingredients for apple walnut cake

To prepare an egg-free walnut apple cake, the following items are required:

Apples - I use fresh Golden Delicious apples. Peel, core, and slice them. You can also use Granny Smith, Gala, Kanzi, etc. Apples add natural sweetness and moisture to this cake - just like they do in my fruit cream and fruit raita recipes.

Walnuts - I used a mortar and pestle to grind the walnuts for this cake—it helps release their natural oils and gives a richer flavor. If you prefer, you can use a grinder, but pulse it only a few times to maintain a coarse texture.

Finely ground walnuts can make the crumb heavy, so a slightly chunky texture works best for that perfect nutty crunch, just like in nutty chocolate bars!

Butter - I prefer salted butter, as it balances out the sweetness of the cake.

See the recipe card for more information on ingredients!

How to make eggless apple crumble?

Prepare walnut crumble

To prepare the walnut crumble, combine flour, walnuts, sugar, and butter (room temperature) in a mixing bowl. Mix well with a spoon or spatula and set it aside.

Prepare apple slices

Peel, core, and slice the apples. Optionally, coat them with honey to balance tartness. Set it aside (images below).

Cake Preparation (Images 1-4 below)

Image 1- Combine flour, baking powder, and baking soda using a sieve in a mixing bowl.

Image 2- In another bowl, mix oil, butter, walnuts, and sugar using a whisk.

Image-3 Add dry ingredients to wet slowly and gently fold through with a spatula until almost combined (cut and fold technique).
Image-4 The batter for the walnut apple crumble cake is ready!

Filling the cake tin (Images below)

Line a cake tin and overhang it a little extra on both sides to lift the cake later. Pour the batter into the tray. Smooth it out with a spatula (image 1).

Layer apple slices over the batter (image 2). Gently tap it with the spatula to smooth out. Sprinkle nutty crumble on the top of the apple layer (image 3).

Press it down with a spatula to smooth the crumb layer (image 4).

Bake the cake

Bake it in the oven at 180°c for 45 minutes. You can remove it from the oven when the crumb layer turns golden or until an inserted skewer comes out clean.

See the images of the apple walnut cake below to compare before and after baking the cake.

Slicing the cake

Let the cake cool completely after removing it from the oven. Carefully remove the cake from the tin by holding it from the extra hanging baking paper on the sides of the cake tin.

Slice it gently as the cake is too soft inside. It comes out to be 12 square slices. Serve and enjoy eggless apple walnut crumble!

Serving Suggestions

Serve this cake warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. It's also delightful on its own with a cup of tea or coffee.

Storage

Store this walnut apple crumble in the refrigerator. If you live in a warm climate, avoid leaving it at room temperature for more than 10–12 hours, as the apples can ferment quickly.

For longer storage, refrigerate for up to a week or freeze for up to a month.

More Fruity Flavors

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