Russian Vegan Apple Cake (aka vegan apple sharlotka)

Step 1

To prepare the apples mix together the two tablespoons sugar and one tablespoon lemon juice in a large bowl. Add the sliced apples, and using your hands rub the lemon juice and sugar all over them. Set aside for 30 minutes. During this time water will release from the apples.

Step 2

While the apples are standing, preheat the oven (190 °C, Fan 170 °C, 375 °F, Gas 5).

Step 3

Lightly grease a 20 cm (8 inch) cake tin with high sides. Don't use any baking paper – it gets wet and breaks down where the apple is touching it.

Step 4

When the apples are nearly done standing, start making the cake batter. In a large bowl mix together the dry ingredients (flour, sugar, baking powder, spices and salt) until evenly distributed and there are no lumps. Then mix in the liquids (soy milk, olive oil and maple syrup) until a smooth batter forms. Do not beat heavily or for any longer than needed to form a smooth batter.

Step 5

Remove apple slices from their bowl (discard the liquid extracted from them), and place them in an even layer across the bottom of the cake tin. Over this pour an even layer of the cake batter, then promptly place the cake in the centre of the preheated oven.

Step 6

Bake until the top is golden brown and a cocktail stick inserted in to the centre pulls out cleanly. This takes approximately 45-60 minutes – but ovens vary, so make sure to check it at about 40 minutes to avoid overcooking. When it is done, gently run a knife around the edge to separate it from the tin and allow to cool a little before serving.