Apple pie without eggs
Apple pie without eggs and milk is so easy and quick. The batter with mineral water bakes up wonderfully lightly. The recipe is prepared in just 25 minutes.
INGREDIENTS
800 g sour apples (e.g. Boskop)
2 tbsp lemon juice
150 g sugar
150 ml neutral cooking oil (alternatively: liquid vegetable margarine)
1 pack vanilla sugar
1 pinch of salt
100 ml plant milk (e.g. oat drink)
300 g wheat flour (type 405)
3 tsp baking powder
100 ml sparkling mineral water
PREPARATION
Step 1
Peel and quarter the apples, remove the core and cut the apple quarters into slices about 2 cm thick. Mix the apple with the lemon juice in a bowl and set aside. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper.
2nd step
Beat the sugar, oil, vanilla sugar and salt vigorously for 1 minute with the whisk of a hand mixer. Add the plant-based drink. Mix the flour and baking powder and stir in quickly, alternating with the mineral water.
3rd step
Pour the dough into the pan and spread the apple slices close together on top. Bake the egg-free apple cake with oil in the preheated oven for approx. 35-40 minutes. Allow the egg-free apple cake to cool completely before serving. The egg-free apple cake makes approx. 12 pieces and will keep for at least 3 days if packed airtight at room temperature.
Our tip
Sheet-pan apple cake without eggs
For a sheet-pan cake, you can double all the ingredients in the recipe. The baking time is then approx. 30-35 minutes.
