I'm excited to bring this healthy invisible apple cake that 70% of the ingredients are solely pure apples.
You might be thinking but a dessert with 70% fruit is surely already considered healthy, and yes I agree with you. You're right.
But I'm taking it even healthier by using awesome wholesome ingredients that apart from giving you amazing flavours, they are also packed with nutritional benefits.
This cake consists of tender apple layers between thin custard-like layers, with optional cinnamon oats crumble if you want to take it further up a notch. The combination of everything is just so perfect, cosy and it's everything that you'd want in this cold weather.
Lets Talk Ingredients
Oat flour - Mine is store-bought, fine in texture, almost as fine as all purpose flour. You can substitute it with spelt or whole wheat flour.
TIPS: Make your own oat flour at home by grinding instant/quick oats into fine texture.
Apples - I used Gala apples, which are sweet. You can basically use whatever apple you prefer, taking note that they will affect the outcome flavour of your cake. Using Granny Smith, for example, will bring your cake towards the tart/sour side.
Coconut oil - I love the flavour. You can use your healthy oil/fat of choice or butter.
Coconut sugar - Can be substituted with brown sugar of any kind.
The Key Factor To This Cake
Is how thin should you slice the apples. It's as simple as that.
And yes, that is the only secret that's going to be the make-it or break-it factor. You'd want to slice it as thinly as you can, around 2mm. Not too thin until they can't maintain their shape while you're mixing them later.
Slice the apples in the same thickness so that the layers look even when you finally slice the cake.
Healthy And Easy
This was one of the easiest recipes that I've healthified. All thanks to the fact that a huge 70% amount of ingredients for this cake, is just apples. I mean, it cannot be healthier than that, right?
And tweaking here and there by using healthy wholesome ingredients naturally came easy also.
I really hope you'd give this cake a try. Do let me know what you think about it!
More Healthy Treats
- Apple oatmeal muffins
- Carrot cake muffins with cream cheese glaze
- Chocolate chip cookies
- Oats banana muffins
- Eggless zucchini brownies
Healthy Invisible Apple Cake (70% Fruit)
- ¾ cup oats flour (82 g)
- ¾ teaspoon baking powder
- 2 large eggs , room temperature
- ½ cup coconut sugar (70 g)
- ⅓ cup milk , room temperature
- 3 tablespoon coconut oil (30 g), melted if in solid state
- 2 lb Gala apples (900 g)
Cinnamon Oats Crumble (Optional)
- ½ cup instant oats (45 g)
- 3 tablespoon coconut oil (30 g), solid
- 2 tablespoon coconut sugar
- ½ teaspoon cinnamon powder
- 1 pinch of salt
- Add all ingredients into a bowl and mix well using a spoon. Set aside.
- Add eggs and sugar into another bowl and whisk until pale for around 5 minutes, using a handheld whisk at max speed. Now add in the rest of the wet ingredients and mix well.
- Finally add in dry ingredients and whisk everything until well combined. Set aside.
Prepping The Apples
- Peel the apples. Take an apple and slice as close as you can to the core (avoiding it) on all 4 sides. Now slice each piece to 2 mm thin. Place into a large bowl. Continue with the rest of the apples.
- Pour the batter into the bowl with apples. Gently fold everything well with a spatula. Make sure each apple slice is coated with the batter.
- Now spoon the mixture bit by bit into a greased and lined 4.4x10 inch (11x25 cm) loaf pan, arranging the apple slices as you go. Make sure to also spoon in the batter in between and lightly press to accommodate everything. Set aside.
Cinnamon Oats Crumble
- Add all ingredients into a bowl and mix well using a spoon. Sprinkle evenly on top of the apple mixture.
- Bake in a preheated oven at 350ºF (175ºC) on lower ⅔ rack, upper and lower heat, conventional mode (no fan-assisted) for 70 minutes or until a skewer inserted in the center comes out clean.
- Remove from the oven and leave for 10 minutes before removing the cake out of the pan. Cool completely before slicing.
- For a beautiful clean slice, wait until the cake is totally cool or chill it in the fridge for 1-2 hours before slicing it using a sharp knife
- Use spoon and level method when measuring (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for ingredients notes and tips