Invisible Apple Cake
I don’t know about you, but personally, I find that apple desserts are always lacking in apples… So I decided to try a recipe that would change that. Introducing Invisible Apple Cake, THE dessert recipe to try this autumn. It’s light, comforting and FILLED with apples! I’ve added my personal touch to this cake with the little almond crumble that adds texture and even more flavor! Can’t wait for you to try it!
Margaux xx
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- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Servings: 6 to 8
Ingredients
Crumble
- 1/3 cup (40 g) sliced almonds
- 1/3 cup (30 g) rolled oats
- 1/3 cup (40 g) flour
- 2 tablespoon (30 ml) sugar
- 3 tablespoons (45 ml) dairy-free margarine, cold
- 1/4 teaspoon (1.25 ml) salt
Apple Cake
- 3 eggs
- 1/2 cup (105 g) sugar
- 1/2 cup (125 ml) plant milk
- 1/4 cup (60 ml) non-dairy margarine, melted
- 2 teaspoons (10 ml) vanilla
- 1 cup (140 g) flour
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1.25 ml) nutmeg
- 1 teaspoon (5 ml) cinnamon
- 1/4 teaspoon (1.25 ml) salt
- 6 Honeycrisp, Pink Lady or Cortland apples
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Preparation
Crumble
- In a bowl, combine all the crumble ingredients and work with your fingers until the margarine is well incorporated into the dry mixture.
Apple Cake
- Preheat oven to 375°F and line a 10″ x 5″ loaf pan with parchment paper.
- In a large bowl, using an electric mixer, beat the eggs and sugar for 1 to 2 minutes. Add milk, melted margarine and vanilla and mix. Add flour, baking powder, nutmeg and salt and whisk to combine.
- Peel and core apples. Using a mandolin or sharp knife, slice apples very thinly. Place apple slices in mixture and stir gently.
- Transfer the mixture to the tin, making sure the apple slices overlap. Place crumble on cake and bake for 45 minutes.
- Allow to cool for at least 30 minutes before serving.
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