The Invisible Apple Cake, or gâteau invisible aux pommes in French, is a stunning dessert that’s much easier to make than it looks. Layers of ultra-thinly sliced apples are suspended in a light, custard-like batter, creating a pastry that’s both fruity and melt-in-your-mouth soft.
The name “invisible” comes from how the apples almost disappear into the cake while baking, leaving behind delicate, creamy layers that seem to vanish into one another. The result? A dessert that tastes like a cross between an apple flan and a soft pound cake, but feels much lighter.
This French creation is perfect for anyone who loves apple desserts but wants something a little more refined than a pie — ideal for brunch, tea time, or even breakfast.
Why You’ll Love This Recipe
- Elegant yet effortless: No need for fancy equipment — just thinly sliced apples and a simple batter.
- Lighter than pie: Less flour and fat make this feel airy and delicate.
- Versatile: Works for breakfast, dessert, or a tea-time treat.
- Customizable: Can be made gluten-free or vegan with easy swaps.
- Show-stopping texture: The translucent apple layers look as impressive as they taste.
Ingredients
How to Make Invisible Apple Cake
;Resize,width=712;)
Start by cracking the eggs into a bowl and lightly whisking them with sugar until you create a pale and frothy mixture. Then, pour the vegetable oil and milk, whisking it until everything is well blended. Combine the flour and baking powder and slowly sift into the wet mixture. Whisk until there are no lumps and until you get a silky batter.
Start by cracking the eggs into a bowl and lightly whisking them with sugar until you create a pale and frothy mixture. Then, pour the vegetable oil and milk, whisking it until everything is well blended. Combine the flour and baking powder and slowly sift into the wet mixture. Whisk until there are no lumps and until you get a silky batter.
;Resize,width=712;)
Peel the Pink Lady Apples, then slice them as thinly as possible. Gently add the slices to the batter, ensuring every slice is coated and evenly distributed throughout the cake. Line a loaf pan with parchment paper and pour in the batter. Sprinkle in some grated lemon zest for a citrusy kick.
Peel the Pink Lady Apples, then slice them as thinly as possible. Gently add the slices to the batter, ensuring every slice is coated and evenly distributed throughout the cake. Line a loaf pan with parchment paper and pour in the batter. Sprinkle in some grated lemon zest for a citrusy kick.
;Resize,width=712;)
Put the loaf pan into a preheated oven at 375°F/190°C and let it bake for about 45 minutes. This delicious pastry is ready when it turns a lovely golden brown. Allow the cake to cool slightly before removing it from the pan. Finish with a dusting of powdered sugar and enjoy it!
Put the loaf pan into a preheated oven at 375°F/190°C and let it bake for about 45 minutes. This delicious pastry is ready when it turns a lovely golden brown. Allow the cake to cool slightly before removing it from the pan. Finish with a dusting of powdered sugar and enjoy it!
Pro Tips for the Perfect Invisible Apple Cake
- Slice evenly: Thin, uniform slices make the “invisible” layers look flawless.
- Use sweet, crisp apples: Pink Lady, Fuji, or Honeycrisp work best — they hold their shape while adding natural sweetness.
- Don’t overmix: Too much stirring will break down the apple layers and make the cake dense.
- Check doneness: Insert a toothpick into the center — if it comes out clean, it’s ready.
- Serve with flair: A drizzle of honey, a scoop of vanilla ice cream, or a spoonful of Greek yogurt makes it restaurant-worthy.
How to Store and Freeze
- At room temperature: Store in an airtight container for up to 2 days.
- In the fridge: Keeps well for up to 5 days — the texture will become
- slightly custardy.
In the freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
Dietary Adaptations
Gluten-Free:
Swap the flour with a 1:1 gluten-free blend containing xanthan gum for structure.
Vegan:
Replace eggs with flaxseed or chia eggs (1 tbsp ground seed + 3 tbsp water per egg). Use almond, soy, or oat milk instead of dairy. Substitute oil with melted coconut oil or vegan butter.
FAQs
Why is it called “invisible”?
Because the thinly sliced apples almost disappear into the batter as they bake, leaving delicate, see-through layers.
Which apples work best?
Sweet, crisp varieties like Pink Lady, Honeycrisp, or Fuji create the best flavor and texture.
Can I add spices?
Absolutely! Cinnamon, nutmeg, or cardamom complement the apples beautifully.
Can I use a round cake pan?
Yes — a 9-inch round pan works perfectly. Just adjust the baking time by 5–10 minutes.
How do I know it’s baked through?
A clean toothpick and a golden top are your best indicators. The cake should feel firm yet springy to the touch.
;Resize,width=767;)
