Invisible Apple Cake (Gâteau Invisible)

The cake that disappears faster than you can make it.

Invisible Apple Cake (full recipe is on: HungryHappens.Net)

♬ original sound – Stella Drivas

The Invisible Apple Cake originates from France with a high popularity in Japan! The Japanese also incorporate miso paste into the batter for the extra flavor profile – sounds delicious to me. I personally did not have any on hand and made it the traditional way and loved it!

The aspect of this cake that makes it special is the thin slices of apples. I had never seen a cake use this technique and had to try it when I saw it. Simply peel and core your apples and slice them on a HAND HELD MANDOLINE.

Invisible Apple Cake

For this recipe I suggest using a sweet tart apple like Fuji apples (what we used) or HoneyCrisp or Pink Lady apples. Since this is a sweet cake, stay away from Granny Smith apples which are more sour in taste.

Make sure you bake this until its done – mine took about an hour to get the golden crisp on the top. Since every oven is different, watch the loaf on about 50 minute mark. It will rise and be puffy but will deflate once it comes out of the oven and cools. I topped mine with a little powdered sugar sprinkle but you can also do a brown sugar and cinnamon mixture to sprinkle on top PRE-BAKE. For this, whisk together two tablespoons brown sugar and 1/2 tsp cinnamon.

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invisible apple cake

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invisible apple cake

Invisible Apple Cake

4.66 from 79 votes
Servings: 8
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes



  • Preheat your oven to 350 ℉. Line a 9×5" loaf pan with parchment paper.
  • In a large bowl, quickly whisk together the eggs, milk, butter + vanilla. And then also quickly add in the flour, powdered sugar, cinnamon, baking powder and salt and mix until smooth. Batter is supposed to be on the thin side.
  • Peel, core and slice your apples REALLY THIN with a mandoline (I used Fuji apples but Honeycrisp or Pink Lady are great here too). Add them into the bowl and mix to coat all in the batter. Transfer the apples only to the pan, a little at a time, gently flattening out any pieces that are sticking up. Pour on the remaining batter to the top of the loaf pan evenly. Transfer to the oven and bake for 50-60 minutes. Or until the top is golden brown.
  • Allow to set in pan for 10 minutes then transfer to a wire rack to cool for another 15 minutes. Optional: sprinkle with a little powdered sugar and slice to enjoy.


Batter is supposed to be more on the watery thin side.
You can use pears as long as they’re thin slice and sweet.
Gluten free 1 to 1 flour can be used instead of regular all purpose.


Calories: 180kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 192mg | Potassium: 162mg | Fiber: 2g | Sugar: 18g | Vitamin A: 303IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg
Author: Stella

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