2 tbsp rapeseed oil
75g pitted dates
450g Bramley apples – that’s about 2 medium sized Bramleys
110g gluten-free self-raising flour
125ml dairy-free milk
1 heaped tsp of egg replacer whisked together with 2 tbsp water
175g soft light brown sugar or coconut sugar if going sugar-free
For the icing:
100g icing sugar
1-2 tbsp water
This vegan baked apple Charlotte is a wonderful pudding to warm you inside and out.
You can have this vegan, gluten-free apple cake 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!
Prep time: 45 minutes
Cooking time: 50 minutes
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.
Did you like this recipe? Try this carrot and apple cake too!
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