I love baking, and I love baking in the fall in particular because it’s the perfect time to combine pumpkins and apples with warming spices. I thought about making a pumpkin loaf, and I thought about making apple pie, but felt like there were so many recipes out there for both. Instead, I landed on an Apple Crumble Loaf with a crumbly topping, which is a perfect fall treat, dessert to serve at your Thanksgiving meal this year, or enjoy the morning after for breakfast.

apple loaf
This fluffy loaf is packed with fall flavour, but made without oil, gluten or refined sugar. Oh, and of course it’s vegan! I didn’t get to go apple picking this year, which is one of my favourite fall activities, but I was definitely on an apple kick. Every weekend, I’d pick up local apples from the farmer’s market in my neighbourhood and I wanted to try every single one.

apple loaf

I ended up finding a new current favourite: winesap apples, which are actually incredible for baking pies. I also ended up with too many apples in my kitchen (remember, I live alone!) and I leave this weekend for Mexico, so I thought I’d use them up in a creative way.

apple loaf
The result is this gorgeous apple loaf that admittedly, is already half gone. It makes a pretty large loaf, but you can easily store this in the freezer (slice it first!) and take it out to toast for breakfast or dessert anytime.

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apple loaf

Apple Crumble Loaf (vegan, gluten-free, oil free)

  • Author: Remy
  • Total Time: 65 mins
  • Yield: 12 servings 1x


A fall treat you can make to use up your apples. Sweet with a little bit of spice, and very moist. Vegan, gluten-free, oil free and refined sugar free.


  • 1/3 cup non-dairy milk + 1 tbsp ACV 
  • 1/2 cup pure maple syrup
  • 1/4 cup applesauce
  • 2 heaping tablespoons almond butter or other nut/seed butter
  • 1 tsp pure vanilla extract
  • 1 cup quinoa flour
  • 1/2 cup oat flour
    • or use all oat
  • 2 tsp ground cinnamon
  • pinch of nutmeg
  • pinch of cardamom
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 2 tablespoons ground flax seeds
  • 2 large apples, grated or very thinly sliced

Crumb Topping:


  • Preheat your oven to 350F and prepare your baking pan by lining with parchment paper. The pan I used measures 8.5 x 4.4 inches. Use butterfly clips to hold parchment paper in place if desired.
  • In a small bowl, combine your non-dairy milk and ACV and allow to sit for about 2 minutes or until thickened.
  • In a large bowl, whisk together wet ingredients (maple syrup, applesauce, nut butter, vanilla) and ground flax.
  • Sift in your remaining ingredients (except for grated apples) and mix until combined. Lastly, fold in your grated apple pieces.
  • Transfer mixture into lined baking pan and pop into the oven for about 50 minutes (you may need to bake for additional 5-10 minutes if mixture looks undercooked.
  • In a small bowl, combine all topping ingredients until it forms a crumbly texture. Use your hands to mix.
  • At the 40 minute mark, layer the topping mixture on top of the apple loaf and return to oven to bake until complete.
  • Using a chopstick or toothpick, test to see whether the center of the loaf is cooked through. Once completely cooked, allow the loaf to cool for 15 minutes before enjoying or slicing.
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: dessert, cake
  • Method: baking

Love & apples,


Filed under: Eat, Gluten Free, Oil Free, Sweet Treats

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BY Remy • November 5, 2018

Apple Crumble Loaf [vegan, gluten-free, oil-free, refined sugar free]

apple loaf

leave a comment

  1. Jess Koehler says:
    Delicious!! It was my first time making an apple loaf with this recipe and it didn't disappoint. The flavors are on point! The crumb topping is so fancy, yet incredibly easy & tasty. I used all out flour for the recipe and turned out perfectly. Love!!

  2. Autumn says:
    Had to bake mine for an hour but it was really moist and perfectly sweet :)

  3. Jennifer Bisek says:
    Does "at the 40 minute mark" mean after 40 minutes have passed or when there are 40 minutes left to bake to add the topping?
  4. Mandy says:
    SO good!! I used chickpea flour instead of quinoa flour because I saw that you mentioned that in your banana bread recipe (and that’s all I had at home) but it turned out so well. Definitely going to be making it again! Thanks as always for the amazing recipes, Remy!

  5. Laura Kassabian says:
    Thank you for a great recipe! I substituted applesauce with banana and used half the amount of maple syrup and it worked great!

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories