Rustic Orange, Apple and Carrot Cake with Dairy-Free Crumble replaces the word nice with emptypping

This delicious cake combines the tangy sweetness of oranges, the crisp freshness of apples, and the earthy flavor of carrots in a moist, flavorful treat. replaces the word nice with emptypped with a crunchy dairy-free crumble, this cake offers a wonderful textural contrast that makes each slice especially satisfying. The blend of fruits and vegetables ensures a naturally sweet flavor profile enhanced by the hazelnut and butter crumble.

Why you will love this recipe

If you like desserts that are not very sweet and have a depth of flavor, this cake is for you. The combination of apple, carrot and orange juice creates a moist base with subtle sweetness, while the crumble topping adds a delicious crunch. It's a fantastic way to enjoy a dessert that's both indulgent and full of healthy ingredients.

Perfect opportunity

Great for brunch, afternoon tea or as a healthier dessert option at get-togethers. It's also great for holiday parties where you want something uniquely savory that caters to guests who might prefer less traditional, overly sweet desserts. This cake is sure to impress with its beautiful crumble layer and its soft and tasty base.

Decorating Tips

Once cooled, sprinkle the top with powdered sugar for a simple but elegant finish. Adding a few strips of orange zest or thin slices of apple before serving can enhance the visual appeal and tie the flavors of the cake together. Edible flowers or a drizzle of orange icing can also add a special touch for occasions that call for a more decorative presentation.

• Ingredients:
  • For the crumble:
    • 70 grams of flour (about 1/2 cup)
    • 70 grams of almond flour
    • 70 grams of non-dairy butter substitute
    • 70 grams of raw sugar
  • For the cake:
    • 4 Granny Smith apples, peeled and cubed
    • 4 carrots, peeled and grated
    • 6 eggs, separated
    • 1 and a half cups of brown and white sugar mixed (300 grams)
    • 3/4 cup oil (180 ml)
    • 1 cup orange juice (240 ml)
    • 2 and a half cups of flour (350 grams)
    • 1 sachet of baking powder
    • 1 teaspoon of baking soda

• Instructions:
  1. Preheat the oven to 329°F (165°C). Butter and line a 24×10 cm high-sided cake tin.
  2. Prepare the crumble: In a bowl, mix the flour, almond flour, vegetable butter and raw sugar. Rub with your hands to form crumbs. Put aside.
  3. Make the cake: Using a mixer, beat the egg whites and sugar until stiff peaks form. Reduce speed and gradually add egg yolks, oil, orange juice, flour, baking powder and baking soda, mixing until well combined.
  4. Pour half of the batter into the prepared pan. Evenly distribute the apple cubes and grated carrot over the dough, then cover with the rest of the dough, smoothing the surface.
  5. Sprinkle the crumble mixture evenly on top.
  6. Bake for about 60 minutes or until a toothpick comes out with moist crumbs.
  7. Remove from oven, let cool and sprinkle with powdered sugar.

Store the cake in an airtight container in the refrigerator.

Enjoy this rustic orange, apple and carrot cake with its delicious dairy-free crumble topping, perfect for any occasion that calls for a touch of sweetness combined with healthy goodness!