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two pieces of grandma's apple pie stacked one on top of the other

Grandma's Apple Pie

A vegan twist on a classic apple and cheese dessert. Luscious, full of taste yet somehow airy. Grandma's (vegan) apple pie will take you straight home.
Prep Time 45 minutes
Cook Time 45 minutes
Cooling time 15 minutes
Total Time 1 hour 45 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: european, home

Ingredients
  

Sponge cake
  • 75 g all-purpose flour spelt
  • 75 g wholemeal flour spelt
  • 2 tsp baking powder
  • 50 g brown sugar or coconut
  • 1 pack vanilla sugar
  • 100 ml oat milk
  • 50 ml coconut oil
  • 50 ml coconut yogurt
Apple layer
  • 600 g apples
  • 2 tsp cinnamon
  • ½ lemon juice
Cheese filling
  • 400 g natural firm tofu
  • 40 ml lemon juice
  • 100 ml coconut yogurt
  • 2 tbsp corn starch
  • 40 g brown sugar
  • 1 pack vanilla sugar
Crumble
  • 50 g wholemeal flour
  • 50 g all-purpose flour
  • 20 g brown sugar
  • 1 tsp vanilla sugar
  • ½ tsp lemon zest
  • 30 g coconut oil
  • 60 g almonds whole

Method
 

Sponge cake
  1. We'll start with preparing the first layer - the sponge cake. Mix all the dry ingredients in a large bowl. Melt coconut oil and add it to a smaller bowl along with oat milk and yogurt. Mix the wet ingredients well, too. Let them sit separately on a countertop until all the layers are ready.
Apple layer
  1. I use 600 g of whole apples, not yet cleaned and grated. So go ahead and wash them and cut them into pieces. I like to help myself with an electric chopper, but it's good if you simply grate them by hand.
  2. Make sure you strain them - put the apples into a colander (put a bowl or a plate underneath to catch the fresh apple juice) and press them into the bottom. Get as much liquid out as you can.
  3. Then put them into a large bowl and add lemon juice and cinnamon. Give it a good mix.
Cheese filling
  1. This one is the easiest. Crumble or cut tofu into smaller pieces and place them into a blender. Then add all other ingredients for the cheese filling and blend them together until smooth. Ta-dah!
Crumble
  1. Put all the dry ingredients for your crumble into a large bowl. Mix them well. Then add coconut oil (not melted). Using your hands mix it and knead it into a crumble. It should be sticking together. If it's not, add one tablespoon of water and see if you can shape a ball. If not, add another tablespoon of water. Now it should work.
  2. In case it's hot outside, place the ball of dough into the fridge in order to prevent coconut oil from melting. If it's winter and it's not hot, then it's okay to leave it sitting on the countertop.
  3. Take almonds and chop them.
Putting it all together
  1. First of all, turn on the oven to 180°C. Then prepare your baking tray. Mine is about 20x30cm. I grease it lightly and place a piece of parchment paper on top of it. Shape it into the tray and leave it there.
  2. Time to finally mix together the dry and the wet ingredients for sponge cake. Do that and pour it into the baking tray, lined with parchment paper.
  3. On top of the sponge cake layer, add apples. I somehow crumble it to make sure it's all evenly distributed.
  4. Cheese filling: pour it on top of the apples. You might need a bit of help from a spatula to distribute it all over the apple layer so make sure to pour it all around the tray and not just in one place. Then use a spatula or a spoon to spread it out.
  5. Let's finish off with a crumble. It should be sticking together in a ball so use a grater to grate it on top of the cheese layer. Make sure it covers all of the surface. When that's done, sprinkle the whole thing with chopped almonds.
  6. Bake at 180°C for about 45 minutes. Once it's done, let it rest for at least 15 minutes, it's even better if you let it rest for longer.
  7. Enjoy with some tea, coffee, whipped cream, or vanilla ice cream.