This apple pie is dairy-free and butter–free.
But it stays super soft thanks to the corn starch and sunflower oil.
As you will see from the ingredients, I added a spoonful of liqueur to the dough.
In addition to giving a pleasant aroma to the cake, it helps the leavening a little.
If you want, you can safely omit it and use only the flavors you prefer, lemon zest, vanilla or cinnamon; the cake will still be very good.
I cooked the dough in a donut mold, to give it a slightly different shape, but you can also use a normal 20 cm diameter cake pan.
If you want to make a bigger cake, double the doses.
In short, this recipe is a base to vary according to your tastes.
Which apples to use for a pie?
Certainly for a dessert like the one I propose today, the Reinette are the most suitable.
The Reinette in fact have a soft and compact pulp, an acidulous and moderately sugary flavor.
Once cooked they become very sweet and juicy, and don’t release much water.
The Golden Delicious apple is also a great choice if we want to make a delicious cake.
In case we decide to enrich our desserts with Reinette or Golden Delicious, we must be careful not to use them if they are too ripe.
This is because they could become excessively floury, also leaving a bitter aftertaste.
In my opinion, however, the choice of apple should also be conditioned by the type of dessert we want to prepare.
For example, for the apple plumcake with semi-wholemeal flour, I used Pink Lady which adds a fresh and slightly sour note to the dessert.
While for the preparation of the Sweet apples and chocolate omelette I use the Envy, sweet and very crunchy.
Of course, there are many varieties of apples, all different and extraordinary.
I only told you about some types that I use for my desserts, but we are really spoiled for choice …
And as with all recipes, the choice sometimes also depends on your personal taste.
Let us know what your favorite apples are.
Are you curious to find out how good is the butter-free apple donut?
So let’s get the recipe and prepare it together …
How to make the butter-free apple donut:
Peel the apples, cut them into slices and put them to macerate in a bowl for 15-20 minutes with one or two tablespoons of sugar.
Separate the yolks from the egg whites and whip the latter until stiff.
Pour the egg yolks and sugar into a bowl and mix with the electric whisk at low speed.
It is important to work the yolks immediately once you have added the sugar, otherwise you will create annoying red dots that cannot be eliminated.
At first it will seem like they struggle to mount, but after a while they will become fluffy.
At that point pour in the oil, add a pinch of salt, the Rum if you have decided to use it, the vanilla, the grated lemon peel and continue to whisk at low speed.
Then little by little, add the sifted flour, starch and yeast, alternating them with water.
Finally, gently add the whipped egg whites to the mixture, mixing by hand with a spatula, with movements from the bottom up to avoid disassembling the mixture.
Pour the dough into a greased and floured mold or covered with parchment paper and arrange the apples on the dough, making them sink halfway.
Sprinkle the surface with sugar.
Bake at 180° static for about 30-40 minutes.
Do the toothpick test to check the cooking.
If the cake darkens but is still raw inside, cover it with silver paper and continue cooking until the toothpick is completely dry.
Let it cool on a rack outside the oven.
Did you like this recipe?
Please let us know by leaving a comment directly in the reviews section below.
And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
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