invisible apple cake

This apple custard cake recipe is the vegan version of the popular French &quot;Gateau Invisible aux Pommes&quot; made of thinly sliced apples layered in creamy custard. Perfect for breakfast, dessert or as a snack!

Invisible Apple Cake | Crustless Apple Pie (Vegan)

oz soy yogurt (plain

coconut milk (or other dairy-free cream/cooking cream)

vanilla extract (optional if plain yogurt is used)

turmeric (optional for yellow color)

vanilla

sugar (or regular sugar)

flour (all-purpose, spelt or gluten-free flour)

tsp baking powder

apples (finely sliced)

mini apple (finely sliced)

tbsp slivered almonds

brown sugar

sugar (optional for dusting)

Preheat the oven to 356 °F (180 °C). Grease the sides of a 9-inch (22 cm) round baking pan and line the bottom with parchment paper (or line a square baking pan with parchment paper).

Put soy yogurt, coconut milk, vanilla extract, turmeric, vanilla pudding powder and sugar in a large bowl and mix with an electric hand mixer until creamy.

Sift in flour and baking powder and mix again until combined.

Finely slice the apples and remove the core. Then fold into the batter using a spatula.

Transfer the batter into the prepared baking pan and press it down gently. Decorate with a few more apple slices if desired. Sprinkle with slivered almonds and brown sugar and bake for about 40-45 minutes, until the top is no longer liquid.

Remove from the oven and let cool to room temperature first. Then place in the refrigerator overnight so that the cake becomes completely firm.

Dust with powdered sugar if desired. Slice and enjoy!

*Note: Feel free to check out the recipe video + step-by-step photos above!

The apples in this recipe are sliced very thinly so that they soften beautifully inside the cake, which makes them almost too tender to notice, hence the name. Don’t be alarmed if you feel your batter is too thin – this is what gives the cake its pudding-like texture. This recipe requires 30 minutes of cooling for the perfect custardy cake.
<h3>More apple dessert delights…</h3>
There’s a reason these flavours are so loved - the sweetness of apple, a slight pop of cinnamon… These cakes are nostalgic and we can’t see our obsession with apple desserts going away any time soon. Lucky for you, if you’re looking for more <a href="https://www.taste.com.au/recipes/collections/apple-cake-recipes">apple cake recipes</a> to satisfy those sweet cravings, we’ve got you covered.

Best apple invisible cake recipe

1kg pink lady apples

butter, chopped

milk

eggs

(⅔ cup) caster sugar

4.40 gm vanilla extract

(⅔ cup) plain flour

4.00 gm baking powder

2.50 gm ground cinnamon

This viral invisible apple cake is made from sliced apples. The apples disappear into the cake and you&#039;re left with something magical!

Invisible Apple Cake

honey crisp apples (peeled, cored, thinly sliced (about 1.5 lbs))

sugar

milk (warmed)

butter (melted)

vanilla vanilla bean

all-purpose flour

salt

baking powder

cinnamon (optional)

almonds (optional)

Note: never use a mandoline without the guard as it can cause serious injuries. I have linked my favourite mandoline in the recipe card and used the closest setting to the blade (the thinnest).

Preheat the oven to 350F (177C). Line an 11 by 5 inch loaf pan with parchment paper and set aside.

Now, peel and core the apples. Take the mandoline, place the whole apple on it with the guard on top, and slice each apple into 1/8 inch rings (refer to my video if needed). You can also slice them thinly with a knife but the final result won&#39;t be as good.

Set the sliced apples aside and begin to work on the cake batter.

In a big bowl, add the two eggs and sugar. With a mixer, mix until the batter thickens and is nice and pale (1-2 min).

Next, add in the warmed milk, melted butter, and vanilla. Mix.

Lastly, add in the dry ingredients which are flour, salt, baking powder, and optionally, cinnamon.

Mix until combined and toss in the sliced apples making sure to coat each one.

With clean hands, take a few apples at a time from the bowl and start arranging them into the loaf pan making sure to layer them evenly until the loaf pan is full to the top.

When you place the coated apple rings in the pan, you will be left with a little bit of extra batter. Pour the remaining batter on top and give the pan a shake.

Optionally, you can add thinly sliced almonds on top or bake as it. I like adding almonds for presentation, but you don&#39;t have to.

Bake at 350F (177C) for 50-60 minutes or until a toothpick comes out clean.

I like my cake to be lightly golden so keep an eye on it as every oven is different. Once baked, take it out of the oven and let is cool on a wire rack for at least 30 minutes before slicing. If you try to slice it prior to cooling, it will be a mushy mess!

Serve with: powdered sugar, ice cream, or caramel on top! Enjoy.

This looks amazing! Can you use a 9 x 5 loaf pan?

Printed it off and can't wait to bake up this Apple delight. Thanks for sharing.  From : Macomb, Michigan  Outside of Detroit.

This was a great cake. It was simple to put together but time consuming. The cake looked like the picture.
Thank you

This cake is just gorgeous. Not too sweet, perfect combination of vanilla, batter, sugar and apples. I will be making this always.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1736438765/vyiumnubribo5ln3x27y.mp4

Introducing the invisible cake: so delicious, it disappears before your eyes—because you’ll want to eat the whole thing! 😜 Jokes aside, this incredible cake is made of layers on layers of sweet-tart apples that melt into the custard-like batter, causing the apples to nearly disappear into the cake, or become “invisible.” 👻 This rich, dense dessert recipe originally comes from France, where it’s called Gâteau Invisible or Gâteau Invisible Aux Pommes (Invisible Apple Cake). 🇫🇷 Thanks to the power of social media, the cake became popular in Japanese bakeries in the past decade. 🇯🇵 And once again, this cake is making new rounds on social media—and just in time for holiday entertaining; here’s my take on the popular treat.

Gâteau Invisible (invisible apple cake) is a French dessert featuring thinly layered apple slices baked in a custard-like batter. My version is spiced with cinnamon, cardamom, and nutmeg, giving it an American twist. 

Invisible Apple Cake (Gâteau Invisible)

eggs ((room temperature))

unsalted butter ((plus more for greasing the pan))

tsp vanilla extract

sea salt

cinnamon powder

cardamom powder

¼ tsp nutmeg ((freshly ground))

apples

sugar ((for dusting))

salted caramel sauce

mix wet ingredients with dry ingredients.

Whisk eggs in a medium bowl, then add milk, melted butter, and vanilla until incorporated. Add both sugars, flour, and spices, and whisk until smooth. Set aside.

slice apples, add to batter.

Peel and core apples, then slice thinly with a mandoline or a sharp knife. Slice each apple ring in half, then fold into the cake batter. Continue until all the apples are folded into the batter.

layer apples in loaf pan.

Butter the ends of a loaf pan, then insert an 8&quot; wide strip of parchment paper with the extra hanging off the sides so that it creates a sling. Layer apple slices tightly into the pan, pressing down occasionally to compress.

bake invisible apple cake.

Continue layering the apples until they are used up. Pour remaining batter evenly over the top. Place the pan on a baking tray to catch any juices, then bake in a preheated 350°F oven for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean and meets no resistance.

remove from pan and slice.

Run a knife along the buttered edges of the pan to loosen the cake, then lift out using the sling created by the parchment paper. Dust with powdered sugar and allow to cool before slicing and serving.

We hope you give this recipe a try and let us know what you think!

Invisible apple cake is a stunning French dessert where thinly sliced apples bake into a custardy, melt-in-your-mouth cake that looks straight out of a Parisian bakery. It’s light, elegant, and surprisingly easy to make with simple ingredients you may already have on hand.

Invisible Apple Cake (Gâteau Invisible aux Pommes)

butter or plant butter (plus more for greasing)

½ cup whole milk or unsweetened soy milk

vanilla bean paste vanilla extract

all-purpose flour flour

½ teaspoon aluminum-free baking powder

orange

nutmeg

eggs (room temperature)

cane sugar (plus 1 Tablespoon for the top)

apples (Honeycrisp, Fuji

sugar cream

Preheat oven to 375°F and grease a 9 x 5-inch loaf pan or a 10 x 5. Line with unbleached parchment paper for easier removal.

Melt butter on the stove in a small saucepan over low heat with the milk and vanilla bean paste. Once the butter has melted, set the mixture aside off the heat to cool slightly.

In a medium bowl, whisk together the flour, baking powder, orange zest, salt and nutmeg. Set the mixture aside.

Using the bowl of a stand mixer, use the whisk attachment to beat ½ cup sugar and eggs together for about 1-2 minutes on medium-high speed (alternatively, you can use a large bowl with a hand mixer) until pale and fluffy. Scrape down the sides of the bowl as needed.

Add half of the dry ingredients to the bowl and whisk on low speed until just incorporated. Whisk in the milk mixture slowly. Add the remaining dry ingredients. Mix on low speed until the batter is smooth.

Peel, core and quarter the apples. You can slice them thinly using a mandolin or a very sharp knife (you are aiming for approximately 1/16-inch thick). Fold the apple slices into the batter gently until evenly coated using a rubber spatula. It is helpful to slice and coat one apple at a time to prevent the apples from oxidizing (browning).

Carefully ladle a cupful of batter using a large spoon into the prepared pan. Flatten out the apple slices after each cupful. Repeat until all the apple slices are added. You can arrange the top layer of apples in a more decorative way, if desired, but don’t overthink it. Once completed, tap the pan to remove air. Sprinkle 1 Tablespoon of granulated sugar on top.

Bake for 60-70 minutes until golden.

Allow cake to cool in the pan on top of a wire rack for 1 hour.

Run a knife along the sides of the pan and remove the cake onto the wire rack. Allow to cool for an additional hour.

Optional: Dust the cake with powdered sugar or serve with whipped cream. Cut with a serrated knife for best results. Serve room temp or cold.

Absolutely delicious, I made the first one according to directions and found it needed cinnamon and a little dash of cloves as well.  My niece recommends a salted caramel sauce.  So good, I went out and got more apples to make it again today.

I must’ve done something wrong because the ends were good, but the middle fell apart. I’m hoping I can get some guidance on this because I would like to make it again.

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