Gluten-Free Invisible Apple Cake (Gâteau Invisible)

Gluten-Free Invisible Apple Cake, or gâteau invisible if you want to use its French name, gets its name from the way the apples are sliced incredibly thin. Once those slices are mixed into the batter, they almost disappear, becoming nearly invisible as the cake bakes. You might also hear this dessert called a 1,000 layer apple cake, which makes sense when you see how the paper thin slices stack together into what feels like countless layers, althoughI have never actually counted.

However you know this cake, it eats somewhere between a traditional cake and an apple pie. The softly baked layers of shaved apple are held together by just enough batter to create a dense, almost custard like texture. The result tastes a lot like apple pie, or maybe tarte aux pommes if we are speaking French again, with a rich apple flavor that feels familiar and comforting to anyone who loves apple pie.

Estimated Nutritional Information

Important note: Not all cakes are gluten free. This recipe is gluten free only because we have intentionally used a gluten free flour. If you substitute a traditional wheat based flour, this cake will no longer be gluten free and will contain gluten as an allergen.

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

• Serving Size: 1/8 total

• Calories: 121

• Protein: 2 g

• Fat: 7 g

• Net Carbohydrates: 16 g

Ingredients- Gluten-Free Invisible Apple Cake (Gâteau Invisible)

• 2 Cups of Flour (King Arthur Gluten-Free)

• 3/4 Teaspoon Salt

• 1 1/2 Teaspoons Baking Powder

• 1/2 Teaspoon Baking Soda

• 1/2 Cup of Sugar

• 1/4 Cup of Brown Sugar

• 1 Teaspoon of Cinnamon

• 3/4 Cup of Water

• 1/2 Cup of Canola Oil

• 2 Eggs

• Around 6 apples

  
  

Instructions- Gluten-Free Invisible Apple Cake (Gâteau Invisible)

Start by mixing all of the dry ingredients in a large bowl. This includes 2 cups of flour. We make this recipe gluten free by using King Arthur gluten free flour, but regular all purpose flour works just as well. Add the salt, baking powder, baking soda, sugar, brown sugar, and cinnamon, then gently whisk everything together until evenly combined.

Next, add the wet ingredients and mix again. For our purposes here, apples exist in their own category. They are neither a wet ingredient nor a dry one and they refuse to be labeled as such. For now, add the water, canola oil, and two eggs, and stir just until the batter comes together.

Peel and core the apples. You will need about six good sized apples, possibly a few more if you run into bruised spots or are working with smaller fruit. Once cored, slice the apples using a mandolin set to its thinnest setting. If you are slicing by hand, do your best to cut the apples as thinly as possible. Thin slices are what give invisible apple cake its signature layered texture.

My mandolin is flat and can be set directly over the bowl, which lets me slice the apples straight into the cake batter. Work one apple at a time and gently fold the slices into the batter before moving on to the next. The goal is to get every individual slice fully coated. If you add all the apples at once without mixing in between, they can clump together, and that usually turns into a solid chunk of plain apple in the middle of the cake.

Use the same type of apples you would choose for an apple pie. The apples used in the cake in the photos here were Gala and Macintosh because that is what I had on hand, but any good baking apple will work. Continue alternating between slicing and folding the apples into the batter until all of the apples have been incorporated.

Preheat the oven to 375 degrees Fahrenheit. Line a loaf pan with parchment paper. I find it helps to first wet the parchment under running water, crumple it up, squeeze it out, and then shape it into the pan. This makes it much easier to fit cleanly into the corners.

Once the parchment is in place, transfer the batter and apple mixture into the pan. Gently shake the pan or tap it on the counter a few times to help everything settle. You should see a mix of batter and apples at the surface. That is fine, but any apples showing on top should be coated in batter, with no bare slices exposed.

Before placing the pan in the oven, generously sprinkle the top with a large flake or crystal sugar. I use the same sparkling sugar from King Arthur that I normally use on sugar cookies. Some of the sugar will melt and disappear as the cake bakes, so do not be shy here.

Place the pan into the oven and bake for about 45 minutes. The cake is done when the top turns a deeper golden brown and begins to pull slightly away from the sides of the pan. It should hold its shape when gently tapped. If it is still underbaked, the center may jiggle a bit when touched.

I am not convinced the toothpick test is particularly reliable for this type of cake, given all of the thin, layered apples. A probe thermometer is a much better indicator here. You are looking for an internal temperature of close to 210 degrees Fahrenheit.

Once baked, remove the Gluten-Free Invisible Apple Cake from the oven and let it cool in the pan on the countertop. This is one of the reasons I like using parchment paper. When it is time to remove the cake, the paper makes it easy to lift out of the pan and doubles as a surface for displaying and slicing.

To serve, slice the cake like a loaf of bread, with slices up to a couple of inches thick. Serve the slices face down so the layers of apple are visible, almost like the rings of a tree. The cake can be eaten warm, but my personal preference is either fully cooled to room temperature or chilled. I tend to like my pies chilled as well.

This cake is excellent on its own, but it also pairs well with a spoonful of jam or a scoop of ice cream. I usually reach for either a classic yellow French vanilla or a vanilla Bean ice cream, especially the kind where you can see all the tiny specks of the vanilla pod.