Name: Invisible Apple Cake (Gluten/Dairy Free)
Ingredients: 3 eggs (slightly beaten); 2/3 cup coconut milk (slightly warmed); 3 tbsp coconut oil (melted (can sub butter if not dairy free)); 1 tsp vanilla extract; 1/2 cup oat flour (can sub regular flour if not gluten free); 1 tbsp arrowroot powder (not necessary if you use regular flour); 1/2 cup powdered sugar (I use the brand Wholesome); 1/2 tsp cinnamon; 1 tsp baking powder; 1/4 tsp salt; 5 apples (about 2 lbs); 1/4 cup slivered almonds (optional)

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The invisible apple cake originates from France with high popularity in Japan. And this is my spin on the original recipe. It is decadent, yet healthy and sure to please even the strictest critic. It is gluten free and dairy free. Yet it is bursting flavor and is so moist.

What are the ingredients in this invisible apple cake?

Apples: The aspect of this cake that makes it special is the thin slices of apples. The apples are so thin, they virtually melt into the cake. Simply peel and core your apples and slice them on a hand held mandoline.

Oat flour: Organic oat flour is a delicious and healthy replacement for traditional refined flour. Oat flour can be made by simply blending oats into a flour. It is a great source of soluble fiber, antioxidants, and vitamins and minerals. However it is important to purchase organic oats since non-organic oats are often contaminated with glyphosate. And since this recipe is gluten free, it is important to buy “gluten free” oats since oats are often cross-contaminated with gluten.

Arrowroot Powder: Arrowroot is a root vegetable with many nutritional benefits. Arrowroot powder acts as the thickener and binder for this recipe, since we are using a gluten free flour. If you use a standard all purpose flour, the arrowroot powder is not needed.

Coconut Oil: Coconut oil is healthy replacement for any kind of refined seed oils such as canola oil, vegetable oil, etc. Coconut oil is a rich source of Antioxidants and Medium Chain Triglycerides (MCTs). MCTs are a type of saturated fat known for its health benefits.

Coconut Milk: The coconut milk adds some healthy fats and richness to this recipe. It also makes this cake super moist. I recommend opting for full fat coconut milk with no guar gum added.

Powdered Sugar: I tried to make this recipe with coconut sugar instead of powdered sugar, but it just didn’t come out the same. So I do highly recommend not substituting the powdered sugar for another type of sugar.

Cinnamon: The cinnamon in this recipe adds that warm and savory fall flavor. And helps with blood sugar balance to boot. Definitely don’t omit the cinnamon 😉

How to Make This Invisible Apple Cake

Step One: Preheat the oven to 350 degrees Fahrenheit. While the oven is preheating, line a bread loaf pan with parchment paper.

Step Two: In a large bowl, quickly whisk together the eggs, coconut milk, coconut oil, and vanilla. And then also quickly add in the oat flour, arrowroot flour, powdered sugar, cinnamon, baking powder, and salt.

Step Three: Peel, core, and slice your apples REALLY THIN preferably with a mandoline. Add them into the bowl and mix to coat all in the batter. Transfer the apples only to the pan, gently flattening out. Pour on the remaining batter to the top of the loaf pan evenly.

Step Four: Sprinkle the almonds over the top of the cake (if using).

Step Five: Transfer to the oven and bake for 50-60 minutes. Or until the top is golden brown.

Step Six: Allow to set in the pan for at least 15 minutes before transferring to a wire rack to cool.