This Invisible Apple Cake contains more fruits than batter! Apples are sliced so thinly that they blend and melt into the batter, and as if by magic become invisible! Easy and quick to prepare, this light and fruity cake is the perfect dessert, to be drizzled with a little tahini caramel for the indulgence.
Why is it called Invisible Apple cake?
Invisible by the name, not by its taste! Invisible apple cake is a unique and delicate culinary creation that is winning over more and more gourmets over the world. The invisible cake owes its intriguing name to the fact that the apples are so thinly sliced that they literally melt with the batter and become almost invisible once baked! This gives the invisible apple cake a light and soft texture, similar to the one of a clafoutis, as well as an intense apple flavor.
Your new favorite apple cake
Here are just a few reasons why you gonna absolutely love this Invisible Apple Cake
- It contains more apple than batter for a very fruity flavor.
- It is wonderfully soft, nearly melting in the mouth.
- Easy to prepare. Apples are sliced with a mandolin.
- Naturally plant based and rich in fruit.
Invisible Apple Cake Ingredients list
This vegan Invisible Apple cake is requires only a few simple ingredients, that you probably already have in your kitchen if you’re familiar with gluten-free baking. Everything can be find easily in any supermarket or health store.
Cake batter
- Apples — well you guessed it, apples are really the star of this recipe! Also it’s very important to choose the right variety of apples, as they all have specificities in flavor and texture. For this invisible apple cake I recommend Pink Lady apples.
- Flour — this cake has a low batter to fruit ratio, so we’re using regular flour in this recipe to make sure it holds properly. I didn’t try to substitute the all-purpose flour for gluten free.
- Corn starch — it acts as an additional binder to make all the ingredients together. It replaces the eggs in some way.
- Milk — basically you can use any plant based milk to make the batter (soy, almond, oat, …). I personally like soy and almond as they are soft in flavor.
- Yogurt — I recommend regular natural soy yogurt as it has a neutral flavor and high protein content that helps the cake to holds.
- Sugar — you can use any kind of powder sugar for this recipe, but I like cane sugar as it’s non refined and has a subtle delicious caramel-like taste.
- Vegan butter / Margarine— any plant based butter will work in this recipe. However, I recommend to use a good quality one made from good vegetable oils, and without palm oil.
- Rhum — I love to add a little splash of rhum for a delicious spicy extra flavor, but this is completely optional.
- Vanilla — you can use any kind of vanilla extract. I prefer natural vanilla extract over aroma for its more delicate flavor.
Toppings
- Walnuts — they’re used to make the streusel and adds crunchiness. Whole natural walnut kernels that you’ll roughly chop perfectly do the job. Again, you can replace the walnuts by pecans, almonds, hazelnuts, sunflower seeds.
- Tahini — I love the tahini apple combination, so I choose to use the sesame paste to make the caramel sauce for the topping. You can use any type of/ brand of tahini, but keep in mind that its fluidity can significantly vary. You can also replace the tahini by almond butter or sunflower seeds butter.
- Cinnamon — because apple and cinnamon is a match made in heaven! But you can definitely omit the cinnamon if you’re not a big fan 😉
How to make Invisible Apple Cake
This invisible apple cake is globally easy to make and you can’t fail if you follow the steps described in the following instructions. There is no main difficulty, but a few little tips that can help you to reach the cake perfection!
- Start by heating your oven to 370F / 190°C. Grease with butter and sprinkle with sugar the bottom and sides of a standard 8.5-inch (21.6 cm) loaf pan. This is important to avoid the cake to stick to the pan, but also when melting, the sugar and butter combination will create a delicious caramelized layer on the surface of the cake! Alternatively, you can simply line the pan with parchment paper, but won’t achieve this extra texture. Set aside.
- Peel and core the apples. Cut the apples into quarters, then pass each quarter through a mandolin to shape thin, about 2mm thick slices. The slices should be as thin as possible, but still thick enough to hold their shape and don’t break when you’ll mix them into the batter.
- In a large mixing bowl, add the milk, yogurt, sugar, rhum and vanilla. Whisk until you get a smooth batter. Melt the butter, add and incorporate to the batter.
- Sift in the flour, cornstarch, baking powder and salt, and whisk until just combined. Try not to over mix the batter.
- Add and gently incorporate the slices of apple using a spatula, until they are well and evenly coated by the batter. Be careful not to break the apple slices when mixing.
- Using a large spoon, arrange the coated apple slices in the prepared loaf pan. Finish by pouring all the remaining batter on top.
How to make the streusel
Once you’ve prepared the batter for the cake, it’s time to make the streusel! It is very quick and easy to prepare, adds a pleasant crunchy nutty layer on top that really takes this invisible apple cake to the next level!
- Leave the butter at room temperature so that it is soft and easy to knead.
- Roughly chop the walnuts and cut the butter in cubes.
- Add all the streusel ingredients in a bowl and knead with the tip of your fingers to get a crumble like mixture. It doesn’t have to be perfectly homogeneous.
- Sprinkle the streusel evenly on top of the cake, and bake!
How to make the tahini sauce
You can prepare the tahini sauce right before serving the cake. If you prefer, you can also make it ahead and keep it in the fridge. To make the tahini caramel, simply mix all the ingredients together in a bowl until smooth. If the sauce is not runny enough to be drizzled, you can add a teaspoon of milk or water.
Tips to make the best Invisible Apple Cake
- Variety of apples — the variety of apples you use can strongly impact the final result. You want crisp, firm, fresh and sweet apples. I recommend the Pink Lady variety. They will be easier to slice without breaking, to be arranged in the loaf pan, and most important they will keep a certain texture and firmness in the baked cake.
- Thickness of the slices — you want to make the slices as thin as possible, just thick enough so that they don’t break. I highly recommend to use a mandoline to reach this thickness. If you don’t have one, you can still slice the apples with a knife but you probably won’t reach the same level (except if you are a master of the knife).
- Allow the cake to rest — I know how challenging it is to resist the temptation of eating the cake right after it’s baked! But this Invisible Apple Cake needs a little rest in the fridge to firm up and reach this unique texture. So be patient 🙂
- Watch the streusel — Check the cake after 35 minutes of baking time. I recommend to cover the cake with a piece of aluminium foil after about 40 minutes to prevent the streusel topping to burn.
Invisible Apple Cake FAQ
Can I make Invisible Apple Cake gluten free?
The current recipe is made with regular all-purpose flour, so is not gluten free as it is. As this cake is mainly composed of apples and only contains a small amount of batter, I guess it plays an even more important role to bind and hold the cake together. I haven’t try to replace the flour with a gluten free flour, so I can’t ensure the result. You might be able to use a gluten free mix special for baking. However I don’t recommend to use a single gluten free flour, like rice or oats.
How can I replace the streusel?
The streusel on top of this Invisible Apple Cake is optional and you can totally omit it if you prefer. I personally like the crunchy texture it adds to this cake which is globally very soft. Also the flavor of walnuts goes very well with the apple. As an alternative, you can try to sprinkle some granola on top of the cake after baking, or simply chopped nuts, to bring this extra crunchiness.
Is the tahini caramel mandatory?
No, the tahini caramel sauce is an extra to add even more flavor, sweetness and deliciousness. However I highly recommend it as it is super quick and easy to make and really takes the degustation to a next level.
Invisible Apple Cake variations.
Here are a few suggestions to twist this invisible apple cake:
- You can also use other fruits, like pear or pineapple.
- Add some ground spices to the batter for extra flavor, like cinnamon, cardamome, chaï, …
- Apple and chocolate go well together! Try to add large chunks of chocolate to the batter.
- Replace the walnuts in the streusel with other nuts, like pecan, hazelnuts or almonds.
- Make an almond or even peanut butter caramel instead of tahini.
How long does this cake last?
Store invisible apple cake leftovers in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month.
More easy Fruit cakes
- Whole Orange Blender Cake (GF)
- Chocolate Pear Cake (GF)
- Walnut and Plum Cake (GF)
- Healthy GF Carrot Cake
- Plum Cardamome polenta cake (GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Streusel Invisible Apple Cake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Cake
- Method: Oven
- Diet: Vegan
Description
Vegan Invisible Apple Cake that contains more fruits than batter! Apples are sliced so thinly that they melt into the batter and become invisible! Easy and quick to prepare, this light and fruity cake is the perfect dessert.
Ingredients
Apple cake
- 700 g whole apples type pink Lady (approximately 3 large apples)
- 100 g all purpose flour
- 60 g cornstarch
- 1 tsp (5g) baking powder
- 1/4 tsp salt
- 150 ml plant based milk
- 120 g plant based yogurt
- 60 g cane sugar
- 30 g plant based butter
- 1 tbsp rhum (optional, for flavor)
- 1 tsp vanilla extract
Streusel topping
- 70 g walnut kernels
- 30 g plant based butter, room temperature
- 30 g cane sugar
- 1/2 tsp cinnamon
- 1 pinch of salt
Tahini caramel
- 50 g tahini
- 50 g maple syrup
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions
- Preheat the oven to 370F / 190°C. Grease with butter and sprinkle with sugar the bottom and sides of a standard 8.5-inch (21.6 cm) loaf pan. (Alternatively line with parchment paper). Set aside.
- Peel and core the apples. Cut the apple into quarters, then pass each quarter through a mandolin to shape 2mm thick slices. The slices should be as thin as possible while still holding together.
- In a large mixing bowl, add the milk, yogurt, sugar, rhum and vanilla
- Once smooth, whisk in the melted plant based butter.
- Sift in the flour, cornstarch, baking powder and salt, and whisk until just combined.
- Gently incorporate the apple slices with a spatula, until they are well coated. Be careful not to break them.
- Using a large spoon, arrange the coated apple slices in the prepared loaf pan. Finish by pouring all the remaining batter on top.
- Make the streusel. Roughly chop the walnuts and cut the butter in cubes. Add all the ingredients in a bowl and knead with the tip of your fingers to get a crumble like mixture.
- Spread the streusel on top of the cake.
- Bake for 50-60 minutes. Cover with aluminium foil after 40 minutes to prevent the streusel from burning. The top should be golden brown.
- Allow the cake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to firm.
- Prepare a tahini caramel by mixing all the ingredients together in a bowl. Remove the cake from refrigerator 15 minutes before serving. Drizzle with tahini caramel and cut in slices. Enjoy!
Recette version française
Print Gâteau invisible aux pommes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 parts 1x
- Category: Gâteau
- Method: Four
- Diet: Vegan
Description
Ce gâteau surprenant contient plus de fruit que de pâte! Résultat: un gâteau léger, fruité, extrêmement fondant et toujours très gourmand, qui risque de disparaître comme par magie.
Ingredients
Appareil
- 700 g de pommes de variété Pink Lady (environ 3 grosses pommes)
- 100 g de farine de blé T55
- 60 g de fécule de maïs
- 5 g de levure chimique
- 1 pincée de sel
- 150 ml de lait végétal
- 120 g de yaourt végétal
- 60 g de sucre de canne
- 30 g de beurre végétal / margarine
- 1 cuil. à soupe de rhum (optionnel)
- 1 cuil. à café d’extrait de vanille
Crumble
- 70 g de noix
- 30 g margarine à température ambiante
- 30 g de sucre de canne
- 1/2 cuil. à café de cannelle
- 1 pincée de sel
Caramel au tahin
- 50 g de tahin
- 50 g de sirop d’érable
- 1 cuil. à café d’extrait de vanille
- 1 pincée de sel
Instructions
- Préchauffer le four à 190°C. Beurrer et saupoudrer de sucre le fond et les bords d’un moule à cake standard, d’environ 22 cm de long.
- Éplucher et retirer le cœur des pommes. Couper les pommes en quartiers, puis à l’aide d’une mandoline, couper de fines tranches, d’environ 2 mm d’épaisseur. Les tranches doivent être aussi fines que possibles, sans pour autant se casser.
- Dans un grand saladier, mélanger au fouet le lait, le yaourt, le sucre, le rhum et la vanille.
- Ajouter la margarine fondue et mélanger.
- Tamiser la farine, la fécule, la levure et le sel, et mélanger pour incorporer les ingrédients, sans pour autant trop travailler la pâte.
- Incorporer ensuite les tranches de pommes en mélangeant délicatement avec une spatule pour bien les enrober et les répartir dans la pâte.
- Verser l’appareil dans le moule et bien répartir les pommes avec une fourchette de façon à les empiler. Verser le reste de pâte par dessus.
- Préparer le crumble. Hacher grossièrement les noix. Couper la margarine ramollie en morceaux. Placer tous les ingrédients du crumble dans un saladier et malaxer avec les doigts.
- Répartir le crumble au dessus du gâteau.
- Cuire 50 à 60 minutes, en recouvrant le gâteau de papier sulfurisé au bout de 40 minutes de cuisson pour éviter que le crumble ne brûle. Vérifier la cuisson à cœur en insérant la pointe d’un couteau.
- Laisser le gâteau refroidir complètement dans son moule à température ambiante. Puis placer au réfrigérateur pendant au moins 4 heures ou toute une nuit, afin que le gâteau se raffermisse.
- Sortir le gâteau du réfrigérateur 15 minutes avant de servir. Pendant ce temps, préparer la sauce caramel au tahin en mélangeant simplement tous les ingrédients dans un bol.
- Démouler puis napper le gâteau avec la sauce caramel au tahin. Couper en tranches et servir aussitôt.
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