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.
This is really good and very easy to make! My 3 year had a fun time with layering the apples too! I use a potato peeler on my apples and comes out great every time!
Hi Marcin, Thats awesome – I’m so happy your 3 year old is involved in baking! So important AND FUN!
Made this today – baked for about 70 min. and it came out amazing. Like may others love that it is not too sweet – the flavor is perfect IMO. I will be making again – but do wonder if I can freeze it.
Hi Gloria, should be okay to freeze! I’m so glad you liked the cake!
I made this yesterday and, true to it’s name, it definitely is invisible! We ate it all in one night!! It’s delicious – we started eating it after only 10 mins out of the oven while it was still warm, and it felt like a cross between a cake and a pudding. I also love that it’s a healthy cake. I don’t have a mandoline, so I just thinly sliced the apples by hand, which worked well. Once you get into the rhythm of slicing it goes quickly. Will definitely be making this again soon!
Hi Chanelle, So glad the recipe was a winner for you! thanks for the kind rating too!
Made this yesterday and will make it again. Wondering if you can substitute Calvados for some or all of the milk?
Hi Stella,
I was wondering if I could use almond milk, instead of milk for the invisible apple cake? Looks really good!
Meg
Hello Neg, yes you can!
2/21/24 – Tried this. Don’t know what I did wrong but I couldn’t get this to work as the recipe or photos described. Used a mandolin slicer with pink lady apples. Cooked it @ 350° for an hour wasn’t done cooked it an additional half hour still didn’t seem done. Gave up at that point. Placed leftover in the fridge and tried it the next day still didn’t like it. Threw it out. Wish I could figure out what I did wrong. I didn’t warm the milk slightly as mine was at room temperature by the time I added it. Wish I could post a photo of my loaf on here.
Moist and is undoubtedly the nicest cake I’ve ever made
Easy to make and delicious!
Made tonight for company and boy was it a hit! Easy and delicious!
I made it my own recipe 😂.. used a mix of oat and almond flour .. grated apples instead of thinly sliced …. Turned out almost custardy consistency after baking for about 65 minutes .. not bad tasting at all .. I’m sure it’ll taste great as well
with a bit of yogurt.. or ice cream .. thank you 🙏
I made it with granny smith apples, almond flour and homemade almond milk.Left out sweetener. put in more cinnamon, cloves, and ginger.I loved it. excellent flavor…. but the consistency is not cake it is very soggy. I might tweak it next time to make it come out more like a cake
Just made it and it’s definitely going to be a regular dessert when we have a lot of apples… it’s a bit like a bread and butter pudding, with apple slices instead of bread. Would go with custard, cream or vanilla ice-cream…i would add sultanas but i’m the only one who likes them so bang goes that idea. Lovely recipe, and was perfectly brown on top in 55 mins.
Ακριβώς όπως το περιέγραψες, Στέλλα μου, είναι απίστευτο! Πανεύκολο, γρήγορο και πεντανόστιμο, χρησιμοποίησα apple sauce αντί για βούτυρο για να μειώσω τα λιπαρά, δεν έμεινε καθόλου για αύριο, ευχαριστώ πολύ!
Made this today for the first time and it’s delicious. Next time I will add crumbs to the top. Kinda tastes like apple pie.
can you use almond meal instead of flour?
Delicious and easy to make. Instantly became a favorite!