Dairy-Free and Egg-Free Russian Apple Charlotte

Ingredients

• 4 medium Apples, peeled and sliced
• 1.5 cups All-purpose flour
• 0.75 cup Sugar
• 1 tsp Baking powder
• 0.25 tsp Salt
• 1 cup Unsweetened applesauce
• 0.5 cup Almond milk
• 1 tsp Vanilla extract
• 1 tsp Cinnamon
• 0.25 cup Vegan butter, melted

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Line a 22.86 cm baking pan with parchment paper to prevent sticking.
2. 2In a large mixing bowl, combine the 1.5 cups of all-purpose flour, 0.75 cup of sugar, 1 tsp of baking powder, and 0.25 tsp of salt. Stir these dry ingredients together until they are well mixed.
3. 3In a separate, medium-sized bowl, whisk together the 1 cup of unsweetened applesauce, 0.5 cup of almond milk, 1 tsp of vanilla extract, and 0.25 cup of melted vegan butter until smooth.
4. 4Pour the wet ingredient mixture from the medium bowl into the large bowl containing the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour are visible.
5. 5Add the 4 medium peeled and sliced apples and the 1 tsp of cinnamon to the batter. Gently fold them in until the apples and cinnamon are evenly distributed throughout the mixture.
6. 6Pour the entire batter into the prepared 22.86 cm baking pan. Bake for 40 to 45 minutes in the preheated oven at 175°C, or until a wooden skewer inserted into the center of the cake comes out clean.
7. 7Allow the cake to cool slightly in the pan for about 10-15 minutes before serving. This cooling time helps the cake set, making it easier to remove from the pan and serve.

Substitutions

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