Raw Apple Crumble

We stumbled upon this recipe when we were inundated with a plethora of apples from the orchard. Getting creative with different ways of having apples in our in breakfast Smoothie Bowls I started creating an apple and cinnamon smoothie.

It was a huge hit, a delicious Smoothie that reminded us both of apple crumble and I knew that it would make an even great Raw Cake!


The Base:

  • Cup of Buckwheat
  • Cup of Almonds
  • Pinch of Ground Cinnamon and Salt
  • 1/3 cup of Goji Berries
  • Splash of Water

Put the almonds in the food processor and chop for a few seconds, then add the buckwheat (either toasted or soaked for 8 hours and then dried), salt, cinnamon and mix. This is a good point to remove a little of the mix to use as the topping.

Then add rehydrated goji’s and mix until a ‘tacky’ consistency. Not wet but it should stick together when you press it between your fingers… if its not, add that splash of water to help it along.

Once you have the right consistency, add to the base of your cake tin, or glass for individual portions (it is easier to serve this way and in the glass you can still get the ‘wow’ factor with the beauty of your wonderful multi layered cake.

I like to make mine in cupcake tins. I use a strip 1-2cm wide of baking paper across the bottom of each section and up the sides to create easy little tabs to help remove the cupcakes.

Once the base mixture has been spread across the base, put them in the freezer while you create the next layer.

The Smooth Apple & Avocado Layer:

  • 1 Banana
  • 3 apples (peeled and cored)
  • 2 avocados
  • Pinch of cinnamon
  • 2 tsp coconut oil (not essential)
  • splash of water

The Crumble Topping:

  • More buckwheat
  • Finely chopped almonds
  • Cinnamon
  • Saffron (not essential)

Blend all the ingredients together. The splash of water is to help get the blender going and ideally kept to a small amount. The optional coconut oil (or alternative oil) helps the cake to retain its colour for longer when you serve it. Otherwise the avocado can oxidise in the open.

Spread the smoothie like mixture over the base layer and smooth the top with the back of a spoon. Sprinkle with the topping. The optional Saffron is for aesthetic reasons only. Put them back in the freezer and remove 1-2 hours before you want to eat them (The Cake Tin version generally needs longer to defrost than the cupcakes). 

To remove the cupcakes, let them defrost a little… then gentle coax the edges with a knife before lifting out by the baking paper strip tabs.

And Enjoy 🙂

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