This French apple cake is made up of layers and layers of thinly sliced apples. There is less “cake” than there is fruit, and I just loved the sound of that. This recipe sounded “healthier” to me somehow. This Gâteau Invisible (Invisible apple cake) is incredibly easy to make and I’ve deviated from the traditional recipe by using almond flour and a monk fruit sugar substitute for the regular sugar. I also choose to use unsweetened almond milk instead of regular milk to enhance that almond flavor. This gives me a lighter, sugar-free, gluten-free, dairy free apple cake that I’m really loving right now. The crispy almond topping gives it a nice crunch and most of the sweetness comes from the apples. When all is said and done, you’ve got an apple cake with almonds and I love it!
Let’s talk about the ingredients.
To make the cake batter, I’ve chosen almond milk and monk fruit to keep this dessert really light. It then makes this dessert a great option for my dairy free and sugar-free guests. I’m also using almond flour, rather than traditional all-purpose flour, which also makes this gluten-free but again, emphasizes the almond flavor now coming from the milk, flour and almond slices on top of the cake. Apple almond flour cake tastes just as good as it sounds. Apple cake with almonds is just a match made in heaven.
But the question I get most is “can I substitute all-purpose flour for almond flour?” Yes, of course.
You can use regular sugar, all-purpose flour or another gluten-free flour, and any milk that you prefer. Regular milk, 2%, skim, oat, etc., all work in the recipe. Make this apple cake with almonds yours! Use the ingredients you like. That’s what I like most about this recipe, I can use almost anything I have on hand and it comes out great. It is very flexible and very forgiving.
When it comes to the apples, I went with honey crisp. I like that this apple is kind of mix between sweet and tart and holds up well when baking. However, here again, you can substitute any of your favorite apples. The key for this dessert is cutting those apples with a mandoline. If you don’t have one, I’m sure you could use a very sharp knife and very slowly cut the apple as thin as you can but really, since you want these apple slices paper thin, a mandoline is the way to go. You can buy a handheld mandoline that isn’t very expensive (under $15) and worth the investment if you want to make potato chips, shave carrots or radishes, etc. It is a great tool to have in the kitchen.
Be sure to peel the apples first. You don’t want the skin in this recipe since you want the apples to just melt into the batter creating very fine layers of apples (hence, the invisible cake name). FYI: throw those apple peels into a salad for great flavor and lots of texture. You can also slice them into matchsticks and add to your favor coleslaw. Better yet, just snack on them while cooking. It is just a great way to use every part of the apple.
To get started with the recipe, spray your loaf pan with cooking spray and line it with parchment paper. This will make removing the cake from the pan easy. Next, whisk all the wet ingredients in a bowl. Put the batter to the side while you prep your apples.
Peel about four medium to large apples. Using a mandoline, shave the apples paper thin. Shave one side of the apple until you are almost at the core. Flip the apple to the other side and do the same thing. Then, shave down the other sides and discard the core. Once you have cut all your apples paper thin, it is time to add them to the batter.
Using tongs, add the apple slices to the batter and make sure they are well covered. Add all the apples and make sure they are all coated.
Using your tongs, add the slices to the prepared loaf pan. Add in large batches pressing down the fruit so it is compact and laying in layers. Once all the apples are in the loaf pan, press down to make sure they are pressed together and the top of the cake is flat and even.
Sprinkle the top of the cake with the almond slices and place in the oven for 40 minutes.
Cover with foil and let bake another 10-15 minutes. Uncover the cake to make sure the top is golden. Remove the cake pan from the oven and let cool 10 minutes in the pan.
Use the parchment paper overhang to remove the cake from the pan and place on a rack to cool completely. NOTE: The cake may be wet or there may be liquid in the bottom of the pan. This is absolutely fine. That is just juice from the apples. You can bake it a little longer to absorb the liquid (it won’t dry out the cake). (up to 20 minutes) Any additional moisture will be reabsorbed by the cake. Let the cake cool completely.
Using a powdered sugar canister, dust the cake with the confectioner’s sugar substitute. (Yes, real confectioner’s sugar is absolutely fine…this is your cake!) You can also omit it. FYI: having a small canister of powdered sugar in my spice cabinet all the time makes finishing desserts a breeze. I don’t have to deal with pouring sugar and sifters, etc. This was one of the best investments I ever made (under $10). I also have one for cinnamon.
Your Gâteau Invisible is ready to slice and serve. Enjoy! If you like this recipe, be sure rate the recipe and leave a comment below. Looking for other apple desserts? Try some of these:
Gâteau Invisible (Invisible Apple Cake)
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Eggs, lightly beaten
- 2/3 Cup Unsweetened almond milk
- 3 Tbsp. Light butter, melted
- 1 Tsp. Pure vanilla extract
- 1/2 Cup Almond flour
- 1/2 Cup Lakanto or Swerve sugar substitute
- 1/2 Tsp. Cinnamon
- 1 Tsp. Baking powder
- 1/4 Tsp. Salt
- 4 Honey Crisp apples (about 2 lbs.), peeled & cored
- 1/4 Cup Sliced almonds
- Lakanto or Swerve confectioner's sugar substitute
Instructions
- Preheat your oven to 350 ℉. Spray a 9×5" loaf pan with cooking spray and line with parchment paper and let the paper hang over the long sides for easy removal.
- In a large bowl, quickly whisk together the eggs, milk, butter + vanilla. Then, add in the flour, sugar, cinnamon, baking powder and salt and mix until smooth. The batter will be thin and that is fine.
- Peel and slice your apples paper thin with a mandolin. You will rotate the apples when you get close to the core so you are removing all the apple flesh. Add them into the bowl with the batter and gently mix to coat. Transfer the coated apples to the prepared cake pan in batches. Drain some of the batter off the apples before adding to the pan and then press down to flatten the apples in between each batch. Once you’ve added all the apples, pour the remaining batter over the top. Sprinkle the almonds evenly over the top. Place the loaf pan in the oven and bake for 40 minutes, then cover with foil and bake for another 10-20 minutes or until the top is golden brown. You don’t want the almonds to burn.
- Let the cake sit in the pan for 10 minutes. Using the parchment paper wings, carefully remove the cake from the pan and let it cool on a wire rack for 20-30 minutes to cool. NOTE: there may be excess liquid when you lift the cake from the pan. That is fine. It is just the moisture from all the apples. The cake will soak up most of that liquid as it cools. But if it is very wet, you can put back in the oven for up to 20 minutes to absorb the excess liquid. It will not dry the cake out. Dust the cake with powdered sugar and slice. Enjoy!
