Vegan apple pie

Vegan apple pie from the tray

Vegan apple pie from the tray tastes like the classic. The quick batter is topped with apple slices and served with vegan whipped cream – completely without animal products. 

INGREDIENTS

FOR THE TOPPING

1 kg apple (e.g. Boskop)
2 tbsp lemon juice

FOR THE DOUGH

450 g wheat flour (type 405)
50 g cornstarch
200 g sugar
4 tsp baking powder
2 pinches turmeric
1 pinch salt
400 ml almond milk
100 ml mineral water
100 ml neutral oil (e.g. sunflower oil)
2 tsp vanilla extract
Some oil for the mold
Some flour for the mold

ALSO

200 g vegan whipped cream
1 pack vanilla sugar
A few flaked almonds
Icing sugar for dusting

PREPARATION

Step 1
Brush a baking tray (35 x 28 cm) with a little oil and dust with flour. Wash the apples, peel them, remove the core and cut them into thin slices.  Drizzle the apple slices with lemon juice.

Step 2
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Put the dry ingredients in a mixing bowl and mix well. Mix the almond drink with mineral water, oil and vanilla extract in a mixing bowl, then mix well into the dry ingredients so that the dough is smooth and free of lumps.

Step 3
Spread the dough onto the prepared baking tray and spread the apple slices on top. Place the tray in the preheated oven and bake the vegan apple sheet cake for approx. 35 minutes, then let it cool on a rack.

Step 4
Cut the vegan sheet apple cake into 18 equal-sized pieces (3 x 6 rows) and garnish as desired with a dollop of vegan whipped cream whipped with vanilla sugar and flaked almonds and dust with powdered sugar. 

The vegan sheet cake with apple makes about 18 pieces and will keep for at least 3 days if stored airtight at room temperature.