Invisible Apple Cake (Gâteau Invisible)
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.
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.
If you like this recipe, you will love:
- 3 Ingredient Greek Yogurt Cake
- Traditional Greek Yogurt Cake
- Orange Olive Oil Cake
- 4 Ingredient Lemon Bread
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Invisible Apple Cake
Equipment
Ingredients
- 3 eggs, lightly beaten
- 2/3 cup milk, slightly warmed
- 3 tbs butter, melted
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 4 apples, (about 2 lbs)
Instructions
- 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.
What can I use instead of flour? Almond flour and tapioca flour?
HI Stacia, I haven’t personally tried it with almond flour but it might work. There are three eggs and that always helps in recipes with almond flour. I’m confident it would work with gluten free flour though 100%, and my instincts tell me that almond would also work here. Please let us know if you try it <3
would putting struesel on top be okay?
Hi Olivia, brilliant idea
Could you use pears instead of apples?
HI LIsa, yes that’s a great idea! Just make sure they are thin sliced with a mandoline and they are sweet pears.
Yes, pears would be yummy !
Can I use maple syrup instead of powdered sugar?
HI Teresa, I havent tried it myself so I cant say for sure. However, the batter is on the thin side so if you try the maple syrup, maybe adjust with some more flour. If you try it, please let us know how it came out!
Can you sub sugar free almond milk for dairy milk?
Hi Jeanine, absolutely yes!
could you use non dairy milk?
Hi Diana, yes you can use any milk of your choosing!
Could you use a sugar alternative?
HI Tyna, I havent tried it myself with any other sweetener so I cant say for sure. However, the batter is on the thin side so if you try it with maple syrup or honey, maybe adjust with some more flour. If you try it, please let us know how it came out!
Hi Stella, this looks so delish. Thoughts on making ahead and freezing after cooking and cooling? Thanks for all your yummy dishes.
Can I replace the sugar with 1/2 c. of honey?
Hi Brenda, I personally havent tried that version so I can’t say for certain if it would work. The batter is on the thin side, so you can possible adjust with a little more flour.
Hi Stella.
Would grating the apples vs thinly slicing work? The mandolin is not my friend. 😂
Hi Kathy – I feel you with the mandoline!!! lol
Yes I think this would still work okay with shredded apple. May need to up it to 5 apples though….
Please let us know how it came out if you try it! <3
I made this tonight and tasted it only after cooling it for 10 minutes. It’s FANTASTIC! I baked for an hour but probably could have gone a little longer to get it more golden on top. Easy to make also. Will DEFINITELY make again! Thank you!
Hello…I am going to make this. Thank you for the recipe..quick question. 2 lbs of apples before or after peeling and coring. Thank you
Hi Donna, 2 lbs before peeling! Enjoye!
So easy (if you have a mandolin) and so delicious!!
Hi Diane, definitely a mandoline necessary recipe! Glad you liked it!
Is it possible to substitute some of that flour with protein powder? Make a healthier desert? I am trying it regardless!
Hi Heather, I havent tried it but that sounds like a great idea to me! Please let me know if you try it!
Hi what type
Of apples are recommended? Thanks.
HI Maureen, sorry I didnt state that in the recipe box.. I updated it in the post. I used Fuji apples and recommend HoneyCrisp or PInk Lady. Dont use Granny Smith though
Recipe is spot on! I really liked it because it was not overly sweet! Served with a little apple/cinnamon ice cream 🤤
Hi Laraine, exacty! That’s why I like it too!
I made this today and the consistency is more like cooked apples w scrambled eggs. It cooked for 60 minutes and was brown on top. Wondering if I should have cooked it a bit longer or if that’s how it should be. It doesn’t taste bad:)
Hi Jodie, I’m sorry the recipe didn’t work for you. Did you slice the apples super thin?
Same
Same here. It’s not like cake at all.
This tastes great, but it seems more the consistency of soufflé than cake. I followed the recipe exactly as written, but I did leave it in a bit longer than 60min. It was puffed up and golden brown. It’s still very wet inside after cooling and looks quite custardy. I’m wondering if additional flour would make it more cake like.
Totally agree, it gets too “egg’y” for me. I may try with only two eggs
My exact thoughts – omelette with apples. I also think that it needs a bit more sugar. It tasted bland without caramel syrup on top (I used Honeycrisp apples).
What is the best type of 🍏 apple to use for this recipe?
Ie. Gala, Macintosh, Empire.
Thank you!
Hi Marissa, the best apples for this recipe are sweet ones like Fuji, HoneyCrisp or Pink Lady. Sorry I didnt include that in the recipe.. will update now! Cheers!
Just made! I used a Cuisinart to slice the apples, it worked great!!
Hi Karen, that’s a great idea for the food processor to slice the apples – thank you for sharing your feedback!
Do you think this recipe could be doubled for a Bundt pan recipe???
HI Kelly, I haven’t tried it but sounds like a great idea
just made this cake and it is amazing! Super delicious and so easy to prepare. Thank you for such a perfect apple dessert. Big Hit.
Hi Mayra, happy to hear it! And thanks for trying it! <3
I have a small toaster oven and a loaf pan will fit into it but, it tends to burn on the top before the loaf is done. I’m wondering if I could transfer this to a lower profile dish and bake that way. not sure what size pan or how long to bake if using a different dish. recipe sure looks delicious and I’m hoping to try it!
Hi Suzanne, this would definitely work in a lower more spread out pan like an 8 inch circle or 8×8 inch square brownie pan. I would do less time of course – probably 35-45 minutes. Please let me know how it turns out!
Delicious and easy to make!
Hi Valerie, thanks for trying it out!
Can you use white sugar/castor sugar, raw sugar or brown sugar instead of icing powder/powdered sugar?
Hi Karen, yes I would use caster sugar as the best substitute here. But any sugar works
I feel like mine is undercooked. Do u suggest the toothpick method to gauge doneness? It looks great and the apples are perfect but the cake part is wet like custard.
Hi Robin, that’s what happened with mine too. This is a custard base cake so you will have that appearance
Like everything on this site, this recipe was DELICIOUS!!!
Hi Erika, you rock! Thank you so much for the kind message!
Loved it
Hi Connie, thank you so much! Glad it was enjoyed!
I made this tonight, although delicious, it was very watery. I baked it for 1 hr 20 mins. I feel like it never set. Could it be i needed more flour? My custard mixture was also like someone else said, more like scrambled eggs consistency.
Hi Lisa, This particular cake is a custard base so it will be on the damper appearing side. Im not sure about the scrambled eggs comment though. I’m glad it was delicious though!!
Same here!
This sounds delicious. Does it taste and have a cake like texture or does it taste and feel like apple custard? I love cake but custard is not my thing. I’m debating on trying it due to the egg to flour ratio.
HI Jen, its more of a custard cake for sure.
Thank you. I’ll wait for the holidays when others can enjoy it.
This is delicious I left mine in oven for 1hr 20min to get that golden top & it was still moist inside. I also used powdered sugar on top. One thing is it is pretty moist maybe better with ice cream next day after it has dried a little bit. I will definitely fix again.
Hi Teri, Yes, it definitely sets a little more the next day but overall has a custard like texture! Glad you liked it and thanks for the feedback!
Made it w peaches and sliced blueberries. Excellent. It reminded me of a Dutch baby. Will make again. Thank you!
HI Pam, sounds awesome with peaches and blueberries! Thanks for sharing your version with us!
Amazing, my cake looked just like yours, thank you.
Using so many of our windfalls after a stormy week was a special treat.
We ate it with a little vanilla ice cream as dessert.
I had to bake for longer and it was still soft in the middle delicious almost like custard and apple.
oh, I almost forgot I used gluten free flour!
Hi Jo, Sounds delicious with the vanilla ice cream! And thanks for sharing your feedback here with the flour! Glad you enjoyed!
This was easy and DELICIOUS! I didn’t realize I was out of powdered sugar so I used granulated and cut back a bit. It was just for me and my partner so I was willing to risk it. THEN as I put it in the oven I realized I had left out the baking soda! It was very custard-y, and also very good. I’ll make it properly next time. The next day I heated it in a skillet with a little butter, and served it with some maple syrup and again it was wonderful! Like a very apple-y french toast.
Hi Amy, thank you so much for sharing your feedback with everyone! the french toast option sounds divine!! Cheers!
I made this and cut the apples too thick, so I’m going again today!this time I want to put miso in> how much do you suggest? big fan, shayshay
Hi Sharon, yes they definitely need to be on the thin side! Glad you’re giving it another go! I would do 2 tbs miso here
Hi there! I’ve just made this and it’s in the baking pan cooling. Smells delish! I’m taking for a pot luck lunch with colleagues tomorrow. Should I still take it out of the parchment paper and let it cool more or leave it in the paper and pan and pop it in the fridge? Or cover and leave out? Thank you for this recipe!
Hi Britt, I don’t like to let it sit in the parchment too long because moisture compounds in there. I would transfer it to cool on a wire rack once its not hot to handle. Then transfer to an airtight container an hour later to store in your fridge! Enjoy with your colleagues!
Will do! Thank you!!
My first time to make this recipe and it turned out so perfectly delicious! The recipe is so easy to follow. Thank you so much for sharing! I happened to have a Fuji apple tree so this is so perfect!
Hi Merlita, SO happy it worked out beautifully for you! Thank you for the sweet feedback! Have a wonderful day!
Hello Stella,
what is a cut in Metric measures (grams) ?
I have differently sizes Cups. I don’t know which one to take for Measuring,
Greetings from Hamburg
Hi Arne, there is a tap within the recipe box where you can toggle on the metric measurements.
thx Stella for the quick answer. I’ve just finished grinding die Apples. pls wish me luck ! 😘
best of luck! And enjoy the cake! <3
Oh my goodness, made this cake today. It is absolutely delicious.
Followed directions as given and it turned out lovely. Might add some nutmeg the next time. Not very sweet, just the way we like it. Thanks for a great recipe.
HI Margot! Nutmeg sounds perfect here! I’m the same too – I like things sweet but not too sweet,,,
I baked it the first time on sunday morning, ate the last piece on monday morning and HAD to bake another one on the afternoon. That’s how delicious and easy to make it is. Shared the recipe with friends and family already because everyone should try it. Will definitely make it a thousand more times.
i’m gluten intolerant so i used King Arthur Gluten Free All Purpose Flour
HI Dannie, That’s so awesome! Glad you liked the cake! Thank you for sharing your feedback with us!
This is so delicious!!
HI Gin, glad you enjoyed! Thanks for the kind rating!
Geia sou Stella!!Which cup do you use for the measurements?
Yiasou Foteini! I use a regular one cup measurement we have here in the US (san mia koupa). But all of the measurments are also in grams and liters too! There is a button in the recipe box that lets your switch between the metric system and US customary. Filia polla
This looks fantastic! I’m curious how much miso to add (like in the Japanese recipe)? I think that would be a very interesting flavor profile. THX!
Hi Mike, I would add 2 tablespoons of miso to the batter. Please let us know how you like it!!
Very delicious, thank you for the recipe
Hi Ania, thank you for trying it! And the kind rating!
Used almond milk and added a little oatmeal and ground flaxseed. Delicious!
Hi Kristi, thanks so much for sharing your version with us! I;m glad you liked it!
I followed the directions exactly as listed. My ” cake” turned out like scrambled eggs and apples. Very wet, soggy. I cooked it for a good 70 mins, more than suggested due to the fact that it was so wet looking.
Sorry I tried this as I wasted good ingredients and an hour and a half of my morning.
I just had my second baby. I would like to start making Thanksgiving dinner in stages as my time and attention will be divided. Can I make this ahead of time, freeze, and reheat the day of?
One of the best things I have ever made! I used my favorite apples – honeycrisp, and the flavor was amazing. I also only had unsweetened vanilla almond milk in the house and it worked great in place of milk. Consistency reminds me of bread pudding, minus the guilt/carbs!
Hi Shannon, so happy the recipe worked out for you and thanks for the kind feedback!
It’s absolutely tasty and looks beautiful and delicious 🤤 thanks Stella
Hi Mira, glad you enjoyed the recipe! Thanks for the rating too!
Delicious! I’ve made this twice this week. Thank you for sharing.
Hi Lisa, fabulous and yes a great way to get in your apple serving per day lol
Made this yesterday with Granny Smith apples. I felt it could have used more cinnamon but that may be because of the apples I used. Very tasty and would be fantastic in a puddle of melting French vanilla ice cream.
Hi Kathleen, I need to try it with the ice cream too!
Delicious cake! Wondering if it can be frozen (to prevent me from eating it all at once).
Hi MH, lol i feel you. I haven’t frozen it personally but I think you can if you protect it well with plastic wrap and two layers of aluminum foil.
I have just made this, but in a round pan, since I do not have a loaf pan. It took about 40 minutes to bake and it is absolutely delicious! I also used regular flour and stevia sugar. No eggy taste, just creamy, apple-y, cinnamon-y goodness. I do not have mandolin and was afraid that shredding the apples would leave too much juice, so I used a peeling tool and the pieces were exactly as thin as the ones in your pictures. I will definitely make this recipe again. Thank you!
Hi Camelia, I’m sure it looked great in a round cake pan! Thanks so much for sharing your feedback with eveyrone!
Made this a couple of weeks ago, used granular sugar by mistake instead of powder auger still turned out great!!! Making it again today with the CORRECT ingredients lol. Great recipe thank you!!!
Hi Pam, that’s awesome and its good to know it works both ways! Thanks for sharing your feedback!
I made this today after seeing it all over Instagram. It’s easy and tasty. But I’d call it “apple bread pudding “, not cake. On IG it sounded like it had a crunchy phyllo dough wrap but it’s very mushy and soft. It’s custardy and eggy and not cakey. I baked it for 75 mins and it still seemed undercooked in middle. Tasty but not elegant.
Hi Eileen, glad you ultimately liked the loaf. Its more of a custard cake. yes.
soggy, rubbery, and not at all something I would serve to anyone. research more recipes for this type of cake before trying to bake and you will learn that there is much more technique required for a successful bake than is described here.
So sorry the recipe did not turn out well for you!
Hi Kristen you probably didn’t read Stella’s note and followed the recipe correctly. I made this recipe 4x and turned out perfect and delicious. Sorry about your bad turn out. Hope you’ll give this another try.
Sincerely,
Merlita
Was a bit intimidating by the comments, but went for it. Very easy to make & tastes great. Minimal ingredients. Next time I’ll add a bit more cinnamon.
Hi Arleen, I’m so glad you decided to try it and of course, that it worked out for you! Thanks for the rating and feedback!
Looks fluffy and delicious! I’ll try it for the Weekend 😋
HI Gabriele, You’re gonna love it!
Jesus, Mary, Joseph and the wee Donkey, this was fantastic. I made it this afternoon using Sweet Tango apples and my husband devoured the entire loaf. A very simple recipe always yields the most delicious results. And I love that this cake isn’t overly sweet. Just outstanding.
Hi Jude, lol thank you so much for trying the cake out and I really appreciate your kind feedback!
I was so excited to make this…. Mine was just a mushy mess of apples…maybe too much apple?? 2 pounds seems like an awful lot for this recipe. I would love to make again…any tips would be great!
Hi Jill, i’m so sorry the recipe didnt work for you the first time around. I’m thinking maybe you need to bake it for longer. Some ovens are stronger than others and vice versa. And then also allow it to fully cool and set. If you cut into it too soon, it will be a soggy mess. Wait like an hour. Hope this helps.
Hi again! I made this recipe the 4th times and everyone is very satisfied with the delicious taste. I am wondering if I can prepare it ahead of time and bake it the next morning. I really appreciate your response.
Hi Stella! This looks so good. I’m trying to avoid dairy though. Would you know – what can I use in place of butter and how much? Thanks!
Hi Day, thank you so much! I would go with melted coconut oil or olive oil here!
should the butter be salted or unsalted
I use salted butter but either will work!
I follow you on Instagram, and all of your recipes look so scrumptious! But when I saw this, I knew I had to try it. It is in the oven as we speak. I will update when we try it. Thanks for being cute as a button and sharing all of these recipes that are new to me. Mary
HI Mary, aw thank you for trying out the recipes!!! You are very kind! I hhope you liked the cake!
Wow! This is amazing! The simplicity, full flavor, and easy recipe makes this a winner for sure. My husband wants to skip dinner and have this, he couldn’t resist. Thank you for sharing this delicious recipe.
Hi Mary, ahahahah i have days like that when I just want the dessert as my dinner! love it! Thanks for the kind feedback!
I followed to a T and it is inedible. Its raw after 2 hours (i cooked for an extra hour) The apples made it too wet i think.
HI Candace, I’m so sorry the recipe didnt work for you. Were the apples sliced paper thin?
So you had 92 comments posted in 4 days time after you popped the recipe on the site.
I’m not saying they are fake but that seems ridiculous. Major websites don’t have that kind of traffic. I get it, you want hits. But at least fake it well.
Hi Myra, LOL I do not fake any comments on any of my recipes. Also to note, I have over 6 million followers on all my platforms… so one could say that this is a major website. My video on this recipe also went super viral with 10 million views combined. Have a great day sweetheart
I made this tonight with 6 small McIntosh apples. Came out just as I imagined! I dusted confectioners sugar on top of the loaf. And then for my slice, I dusted cocoa powder – delish! I can definitely see myself making this again for guests to enjoy!
Hi Trish, sounds great with the cocoa powder – thanks for trying the recipe and sharing your feedback!
followed directions. it was good and looked crispy but was not crispy. any suggestions?
Just made this and was disappointed. Followed recipe exactly as written but had to bake it longer (70min) but was afraid to continue backing so I took it out. Afterwards I thought I should have left it in the oven even longer, as it didn’t crisp up and was very soggy.
Hi Joan i’m so sorry the recipe didnt work for you. I hope you allowed time to let it set after taking it out of the oven…
This is an actual review, made 2 as we had 12 people over. This was excellent. Everyone loved it.
I used two 9 in cake pan, cooked them for approximately 55 min. Only had a cheese shredder with the thin slice bit to cut 10 apples – a bit arduous but worth those thin slices were worth it.
Tossed in a sprinkle of nutmeg. Next time a little more cinnamon and nutmeg.
This is not a sweet dish, perfect to serve with ice cream, caramel drizzle or whip cream (or all 3).
Absolutely delicious. I was hesitant to use this recipe due to the pretty obviously fake reviews. I get it, trying to boost it for google searches. But it’s worth it.
Hi Marc I appreciate you trying the recipe and I’m glad you liked the end product! But just so you know, I don’t ever boost my website with fake reviews. I have over 6 million followers on social media and if one of my recipes goes viral, I get a lot of people visiting my site and trying out the dish (which this one did). Have a great day!
Dinner guest was gluten free, so used almond flour. Used a bit more apple, so added 1 cup of almond flour. used 1/2 tsp cinnamon and 1/2 tsp nutmeg. instead of lining with parchment, I greased the baking dish with butter. Crust was nice and crunchy. Delicious.
Hi Lisa, your version sounds delicious! Thanks for sharing the tips with everyone!
I can honestly say this is one of the most delicious puddings I’ve ever made. It’s not really a cake. It’s more like an apple-packed clafoutis, or like a Normandy Apple tart without the tart. Don’t make the mistake of tucking in too soon after it’s come out of the oven as it needs to really cool down to set properly. A little splash of Calvados or Pommeau on top once cooked, really lifts it into the stratosphere. I will be making this again and again and again. Yum.
Hi Stevyn, This cake/pudding definitely needs its setting time! I appreciate you leaving your feedback and tips! Cheers!
This recipe is DE-LICIOUS! I made it last night as a Thanksgiving test run & my husband couldn’t get enough. I even had a little this morning with my tea, dare I say it tasted even better after sitting in the fridge overnight? Thank you for sharing this yummy treat 🙂
Hi Tanya, I’m so glad the cake worked out and you and your hubby enjoyed the end product! Thanks for the kind feedback!
This was a hit!
I made it with the King Arthur Flour GF mix and turned out great!
Hi Adri, glad the cake was a winner for you! Thanks for the rating!