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Lenten Apple Sharlotka Without Eggs or Dairy
Instructions
Measure all the ingredients. Keep the sparkling water sealed and cold until the batter is ready to be mixed so it retains as much carbonation as possible.
Heat the oven to 180 C with conventional top and bottom heat, or 170 C with convection. Line the bottom of a 22 cm pan with baking parchment and lightly oil the sides.
Wash and core the apples, then cut them into 3-4 mm wedges. Leave thin peel on, but remove tough peel from firm winter apples. Divide the wedges roughly in half.
Combine the cold sparkling water and sugar in a large bowl. Whisk for 20-30 seconds, then pour in the vegetable oil. The sugar does not need to dissolve completely.
Mix the flour, baking powder, cinnamon and salt separately. Sift them into the liquid in two additions. Whisk only until no dry flour remains. The batter should fall in a broad ribbon. If the flour absorbs unusually strongly, add another 1-2 tablespoons sparkling water.
Arrange half the apple wedges over the bottom of the pan. Pour over the batter and gently rotate the pan once so it fills the spaces. Arrange the remaining apples on top without pushing them deep into the batter.
Bake immediately on the middle rack for 40-45 minutes. Do not open the door for the first 30 minutes. Insert a skewer into the batter between the apple pieces: it should show no wet batter, although a few moist crumbs are fine. Rest in the pan for 15 minutes, remove the ring and transfer the cake to a rack.
Why this egg-free sharlotka rises
Sparkling water introduces fine bubbles, but carbonation alone does not provide a reliable rise. Baking powder starts reacting after it meets the liquid and releases more gas as the cake heats. Prepare the pan before mixing and do not leave the finished batter standing.
Brief mixing is equally important. Excessive whisking develops more gluten, releases bubbles and can produce a dense, elastic crumb. About 20-30 strokes after the last flour addition are usually enough.
Best apples for sharlotka
Choose firm tart-sweet apples that retain some shape when baked. Granny Smith and other crisp autumn varieties work well. Very soft apples release more juice and can leave damp patches around the fruit.
- Tart apples. Keep the full 140 g sugar.
- Sweet apples. Reduce the sugar to 110-120 g.
- Very juicy apples. Spread the wedges on paper towel for 5 minutes.
- Frozen apples. They are not recommended because they release substantial liquid after thawing.
Why is the centre gummy or underbaked?
The pan is too small. An 18-20 cm pan creates a deep layer that will not bake through in 45 minutes. Use a 22 cm pan or extend baking and loosely cover a well-browned top with foil.
The apples released too much juice. Use firm fruit and do not increase the quantity beyond 600 g.
There was too little flour. Measuring cups vary, so weigh the flour. The recipe requires 220 g before any small water adjustment.
The cake was sliced hot. The crumb continues to set after baking. Wait at least 30 minutes before cutting.
The skewer passed through an apple. Test an area of plain batter near the centre. Baked apple juice can resemble wet batter on the skewer.
Substitutions and variations
Still water. Use the same amount of cold still water. The crumb may be slightly denser, so keep all the baking powder.
Bicarbonate of soda. Replace the baking powder with 0.5 teaspoon bicarbonate of soda and add 1 tablespoon lemon juice to the liquid. Do not use soda without an acid because it may leave an unpleasant taste.
Wholemeal flour. Replace no more than 50 g plain flour with wholemeal flour and add 1 tablespoon water. A complete substitution produces a substantially heavier cake.
Vanilla. Add 8 g vanilla sugar with the dry ingredients and reduce the ordinary sugar by the same amount.
Calories and nutrition
For a finished cake weighing approximately 1050 g, estimated nutrition per 100 g is:
- energy - 205 kcal;
- protein - 2.4 g;
- fat - 6.5 g;
- carbohydrate - 34 g.
These are estimates. The exact values depend on the apple variety, the amount of oil actually used and how much moisture evaporates during baking.
Storage
Cover the completely cooled cake or place it in an airtight container. Keep it for up to 2 days at room temperature or 4 days in the refrigerator. A chilled slice can be warmed for 10-15 seconds in a microwave before serving.
To freeze, wrap individual slices and place them in a freezer bag for up to 2 months. Thaw at room temperature and refresh for 7-10 minutes at 160 C.
More apple recipes
This cake appears in our collection of 15 Lenten recipes for Apple Spas 2026. Serve it with fresh apple compote. For a naturally sweet snack, make sugar-free apple fruit leather. Another egg-free dairy-free bake is our Lenten honey spice cake with poppy seeds.
Recipe video
The video demonstrates a similar egg-free dairy-free sharlotka. Its quantities differ, so use the written recipe above for a 22 cm pan.
The main image and step photos were created with AI and are used as illustrations.
FAQ
Can sharlotka be made without sparkling water? +
Yes. Replace it with the same amount of cold still water, keep all the baking powder and mix briefly. The cake may be slightly less airy.
Should the apples be peeled? +
Thin peel can stay on. Remove tough peel from winter apples so it does not separate from the flesh during baking.
Can the sugar be reduced? +
For sweet apples, reduce it to 110-120 g. A larger reduction changes moisture, browning and crumb structure as well as sweetness.
Why should the batter not be overmixed? +
Prolonged mixing releases gas bubbles and develops gluten, making the crumb denser. Stop as soon as no dry flour remains.
How do you know when sharlotka is baked? +
The top is golden and springs back lightly. A skewer inserted into batter between the apples should emerge without wet batter.
Can a silicone pan be used? +
Yes, provided it holds its shape and measures approximately 22 cm. Place it on a baking sheet before adding the fluid batter.
Can this recipe be made in a multicooker? +
Yes. Use the Baking setting for approximately 60-70 minutes and leave the cake under the closed lid for another 10 minutes.
How long does egg-free sharlotka keep? +
Keep it covered for up to 2 days at room temperature or 4 days in the refrigerator. Frozen slices keep for up to 2 months.
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