Vegan Gluten Free Apple Strudel Recipe

Guest Post:

Vegan Gluten Free

vegan gluten free apple strudel recipe 02
I have been vegan gluten free for a year now and have been craving some german pastries. I happened to have one of Mark Reinfeld’s newest cookbooks called The 30 Minute Vegan’s Taste of Europe here on vacation. He has some fabulous recipes in that book. I saw Apple Strudel and thought…mmm this will hit the spot. So I’d like to share this Vegan Gluten Free Apple Strudel Recipe with you. The recipe calls for raisins in the filling but I’m not fond of raisins with apples. So I left them out. It is still very yummy! You can find his recipe below with a few of my own modifications.

Vegan Gluten Free Apple Strudel Recipe

Vegan and Gluten-Free Apple Strudel Recipe

Serves 8-10


  • 3 Granny Smith apples ( or Jonagold or Gala ) peeled and sliced very thin.
  • 3 tablespoons Bob's Red Mill Gluten-Free Flour Mix ( or any Gluten-Free flour you prefer )
  • 1/2 cup raisins ( I didn't use raisins...I am not fond of them with apples )
  • 1/2 cup sweetener of choice ( I used brown sugar )
  • 3 Tbs freshly squeezed lime juice ( or lemon )
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • pinch salt
  • DRY MIX:
  • 3 cups Rob's Red Mill Gluten-Free Flour Mix ( or gluten-free flour of your choice )
  • 2 Tablespoons organic natural sugar
  • 1/2 tsp baking powder
  • pinch salt
  • WET MIX:
  • 1/3 Cup soy creamer or soy milk. ( I used Eden aseptic soy milk that is gluten-free )
  • 8 Tbs coconut oil, unmelted ( or vegan butter melted )
  • 1 1/2 Tbs flax-seed mixed with 5 Tbs water OR 1 egg
  • 1 tsp vinegar ( optional )
  • Additional coconut oil or butter for brushing the crust


  1. Preheat oven to 425 degrees F.
  2. Oil or place parchment paper on a large baking sheet or 9x13 pan.
  3. Place all filling ingredients together in large bowl and mix well, set aside.
  4. Mix Dry ingredients in large bowl
  5. Mix Wet ingredients in smaller bowl
  6. Mix Wet ingredients with the Dry ingredients and mix well.
  7. Place the dough onto a flour-dusted surface and roll out til about 12 x 12 inches.
  8. ( I just placed the dough in the 9x13 inch pan and finger spread it out.)
  9. Place dough onto the prepared baking sheet.
  10. Place filling in the center of the dough and bring sides of the dough up and over or to the middle of the filling so dough sides meet each other. Seal the dough and baste it with additional coconut oil or vegan butter. I sprinkled it then with natural organic sugar and cinnamon.
  11. BAKE for 15 minutes,
  12. Baste the dough again with oil and bake an additional 5 minutes.
  13. Serve warm or chilled with soy ice cream or soy milk poured over it......YUM

I just placed the dough in the 9×13 inch pan and finger spread it out.  I wish I had rolled it thinner and wider so do as it says not as I do!  The dough was just a bit too thick for me.  I guess it depends on how thick you like your crust. You can make adjustments though and make it to your liking. Either way this will turn out great. Hope you enjoy. It’s a great Vegan Gluten Free Desert that is sure to please!

vegan gluten free apple strudel recipe

Colleen blogs at My Vegan Gluten-Free Life writing about health issues such as food allergies, weight loss, depression, genetically modified foods and more. She also posts vegan & gluten-free recipes and tips for living vegan gluten free.

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