Invisible Apple Cake
Also known as Gâteux Invisible, this is a French dessert known for its soft, custardy texture and lightly sweet apple flavor. It's perfect for entertaining as this impressive dessert is easy to make and can be prepped ahead of time.
Servings: 8 servings
Ingredients
- 3 large eggs room temperature
- ½ cup milk room temperature
- 2 tablespoons coconut oil melted
- ⅓ cup honey or agave
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- ¾ cup gluten-free flour or all-purpose
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon fine kosher salt
- 2 ½ pounds apples Like Fuji, Honeycrisp or Gala
- 1 small organic lemon zest and juice
Instructions
- Preheat your oven to 350℉. Line a 7" round cake pan with parchment paper.
- In a large mixing bowl, whisk together the 3 large eggs, ½ cup milk, 2 tablespoons coconut oil (melted), ⅓ cup honey, ½ cup brown sugar, and 1 tablespoon vanilla extract.
- In a second bowl, combine the ¾ cup gluten-free flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, and ¼ teaspoon fine kosher salt.
- Add the flour over the egg mixture and whisk until a smooth batter is formed. Set aside the batter and allow it to sit until you prepare the apples.
- Peel the 2 ½ pounds apples and, using a mandoline, thinly slice, discarding the core. Quickly squeeze over the juice of 1 small organic lemon and stir together with the lemon zest.
- Transfer the apples to the bowl with the batter and stir well to coat.
- Using a slotted spoon, take the coated apples and place them into the prepared pan. Pour over any remaining batter left in the bowl.
- Bake for 50-55 minutes, or until golden brown.
- Allow the cake to completely cool in the pan. Serve with vanilla ice cream if desired, and enjoy!
Notes
Tips:
- The cake is not too sweet, as I don't want to overpower the apples. You can serve with honey, maple syrup, or vanilla ice cream. Alternatively, you can substitute brown sugar with superfine sugar (that’s sweeter) or add more of it, as per your sweet tooth.
- To make the cake dairy-free, use an unsweetened, unflavored non-dairy milk in the batter.
- Stick to sweeter apple varieties like Fuji, Honeycrisp, or Gala. Tart apple varieties like Granny Smith can make the cake too sour.
- Using a mandoline to slice the apples keeps them thin and even in thickness. You can slice them by hand if you're confident that you can get them thin enough.
Storage & Reheating:
- Store the cooled cake in an airtight container in the fridge for 5 to 6 days.
- To reheat, microwave a slice of cake on a microwave-safe plate for 20 to 30 seconds until warmed through.
Nutrition
Calories: 274kcal | Carbohydrates: 55g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 162mg | Potassium: 234mg | Fiber: 5g | Sugar: 41g | Vitamin A: 183IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 1mg