Baked Apple Charlotte

Pippa Kendrick

Apple Charlotte

This is a wonderful pudding to warm you inside and out. You can have it two ways: bake in the oven and then serve warm with a generous pouring of vegan custard. Or, as here, bake into a tray bake, leave to cool and then drizzle with icing for a tempting and indulgent afternoon treat. Either way is equally delicious.

  1. 2 tbsp rapeseed oil
  2. 75g pitted dates
  3. 450g bramley apples – that’s about 2 medium sized bramleys
  4. 110g gluten free self-raising flour
  5. 125ml dairy free milk – I use almond milk
  6. 1 heaped tsp of egg replacer whisked together with 2 tbsp water
  7. 175g soft light brown sugar or coconut sugar if going sugar free
  8. For the icing:
  9. 100g icing sugar
  10. 1-2 tbsp water

  • Serves 9
  • You will need an 8inch/23cm square baking tin for this recipe

Preheat the oven to 180c and line the baking tin with paper.

Chop the dates into small pieces and then peel and core the apples and cut into 2cm chunks.

Sift the flour into a large mixing bowl. Make a well in the centre and pour in the oil, dairy free milk and egg replacer and beat together with a wooden spoon until you have a smooth and glossy batter.

Add the sugar, dates and apple pieces and fold into the mixture until combined. Spoon the mixture into the lined baking tin and level the top with the back of a spoon. Bake in the oven for 45-50 minutes until golden and cooked through.

Remove from the oven and either serve hot with dairy free custard, ice cream or cream. Alternatively, lift the bake out using the baking paper as a lever and leave to cool completely on a wire rack. While the tray bake is cooling make up the icing.

Place the icing sugar into a mixing bowl, add the water and stir together until you have a smooth icing of dropping consistency. Once the tray bake has cooled completely, drizzle over the icing before cutting into squares and serving.

 

 

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