Invisible Apple Cake
This Invisible Apple Cake is a vegan version of the classic French recipe. The paper-thin apple slices take over the batter, making the center of the cake rich and creamy.
Ingredients
- 1 lb apples* I love using honeycrisp but any will work
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- 3 ½ tablespoon cornstarch
- pinch of turmeric optional, for color
- ¼ teaspoon salt
- 1 cup coconut milk (240 ml)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Toppings
- sliced almonds
- powdered sugar
Instructions
- Combine all of the ingredients (except the apples) in a large bowl and set aside.
- Wash, peel, and core the apples. Use a mandolin to slice the apples super thin. Add them to the batter and mix well.
- Transfer the batter to a parchment-lined pan and gently press down to create an even layer.
- Top with plenty of sliced almonds for a crunch. Bake at 375°F for 45-50 minutes. Then add foil on top of the cake (so that the top doesn't burn) and bake for another 10 minutes.
- Important: even when it's done baking, the cake is not done yet! It needs time to set.
- Allow the cake to fully cool at room temperature, then I recommend refrigerating it for 2-3 hours to allow the custard center to fully set.
- Once ready, top with powdered sugar and vegan whipped cream, slice, and enjoy!
Notes
- A mandoline is the easiest way to get the paper-thin apple slices this recipe needs. If using a knife, slice as thinly and evenly as possible.
- Let the invisible apple cake cool completely before slicing. This helps it set properly and makes for clean, neat slices.
- If the center is still wet or liquid, the cake needs more time in the oven. When fully baked, the center should be soft and custardy, not runny.
Nutrition
Calories: 190kcalCarbohydrates: 32gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 131mgPotassium: 142mgFiber: 2gSugar: 14gVitamin A: 31IUVitamin C: 3mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!