The Best Gluten Free Invisible Apple Cake (Easy & Delicious)
This gluten free invisible apple cake is packed with layers of paper-thin apples held together by a light, custardy batter and baked until tender and golden. With far more apples than batter, every slice is filled with delicate apple layers, warm cinnamon flavor, and lightly caramelized edges. Naturally dairy free and easy to make, this beautiful French-inspired apple cake is the perfect cozy fall dessert.
Equipment
- 1 Mandolin Slicer optional
- 1 9" loaf pan
Ingredients
- 3 eggs slightly beaten
- 2/3 cup coconut milk slightly warmed
- 3 tbsp coconut oil melted (you can sub butter if not dairy free)
- 1 tsp vanilla extract
- 1/2 cup Bob's Red Milll 1 to 1 Baking Flour can sub regular flour if not gluten free
- 1/2 cup powdered coconut sugar or powdered sugar
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 5-6 large apples about 2 lbs
- 1/4 cup sliced almonds optional
Instructions
- Preheat your oven to 350 degrees F
- Lightly coat a 9" loaf pan with butter or coconut oil, then line it with parchment paper, leaving an overhang on the long sides of the pan. This helps you lift the cake out later.
- In a large bowl, quickly whisk together the eggs, coconut milk, coconut oil, and vanilla until smooth.3 eggs, 2/3 cup coconut milk, 3 tbsp coconut oil, 1 tsp vanilla extract
- In a separate bowl, combine all of your dry ingredients: flour, sugar, cinnamon, baking powder, and salt.1/2 cup Bob's Red Milll 1 to 1 Baking Flour, 1/2 cup powdered coconut sugar, 1/2 tsp cinnamon, 1 tsp baking powder, 1/4 tsp salt
- Gradually add the dry ingredients into the wet mixture, whisking until you have a smooth, creamy cake batter.
- Peel, core, and slice your apples REALLY thin, preferably with a mandolin. Add them into the bowl with the cake batter and mix to coat all of the apples in the batter.5-6 large apples
- Transfer the coated apples to the prepared loaf pan, leaving any excess batter in the bowl. Gently spread and press the apples into an even layer. Pour the remaining batter evenly over the top of the apples.
- Sprinkle the sliced almonds evenly over the top of the cake batter if using them1/4 cup sliced almonds
- Transfer to the oven and bake for 50-55 minutes. Or until the top is golden brown.
- Allow to set in pan for at least 30 minutes to 1 hour before transferring to a wire rack to cool. Allow to cool completely before slicing! I like to place my loaf in the fridge to cool for an hour before slicing.
Notes
- Slice the apples very thinly: Aim for about 1/8-inch slices so the apples soften completely and create those signature thin, custardy layers. A mandoline works especially well for even slices.
- Don't worry if it looks like too many apples: Invisible apple cake has a high apple-to-batter ratio. The batter should lightly coat the apples rather than completely surround them.
- Layer the apples evenly: When transferring the mixture to the pan, spread and gently press the apples into relatively even layers. This helps the cake hold together and gives you prettier slices.
- Watch the edges: If the top or edges are browning too quickly before the center is finished, loosely cover the cake with foil for the remainder of the baking time.
- Let it cool before slicing: This is especially important. The cake continues to set as it cools, so cutting it while hot can cause the delicate apple layers to fall apart.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. The apple layers become even more cohesive after chilling.
Nutrition
Calories: 240kcal
Tried this recipe?Let us know how it was!