Invisible apple cake

Invisible apple cake

Invisible apple cake

Yield: 1 cake

A custardy way to use apples.


  • 4 medium apples

Wet ingredients

  • 3 eggs, room temperature
  • 1/2 cup milk, room temperature or slightly warm
  • 1 Tbsp. coconut oil, room temperature or melted
  • 2 Tbsp. maple syrup
  • 1 Tbsp. sorghum syrup or 1/2 Tbsp. sugar
  • 1 tsp. vanilla
  • 1/2 tsp. amaretto

Dry ingredients

  • 3/4 cup www flour
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger


  1. Beat eggs until light and fluffy. Add in remaining wet ingredients and whisk until smooth.
  2. Sift in dry ingredients and stir to combine. Stir in apples, separating them as much as possible to coat every side in batter.
  3. Pour into a 8” x 4” baking dish lined with parchment paper. Bake at 350°F for 50 minutes, tenting with foil after 40 minutes, if needed.
  4. Let cool to room temperature. Chill in the fridge overnight to set.


For apples, use 1 1/2-2 lbs of fuji, honeycrisp, pink lady, or gala.

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