I'm excited to bring this healthy invisible apple cake in 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, are also packed with nutritional benefits.
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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.
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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 oat flour at home by grinding instant/quick oats into a fine texture.
Apples - I used Gala apples, which are sweet. You can use whatever apple you prefer, taking note that they will affect the outcome flavor of your cake. Using Granny Smith, for example, will bring your cake to the tart/sour side. Apples add moisture to cakes, that's why I use it in my delicious layered carrot cake with cream cheese frosting.
Coconut oil - I love the flavor. You can use your healthy oil/fat of choice or butter.
Coconut sugar - This can be substituted with brown sugar of any kind.
The Key Factor To This Cake
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 hope you'll 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
Recipe Video
📖 Recipe
Healthy Invisible Apple Cake (70% Fruit)
Video
Ingredients
Dry Ingredients
- ¾ cup oats flour (82 g)
- ¾ teaspoon baking powder
Wet Ingredients
- 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
Apples
- 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
Instructions
Dry Ingredients
- Add all ingredients into a bowl and mix well using a spoon. Set aside.
Wet Ingredients
- 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.
Assembling
- 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.
Baking
- 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.
Notes
- 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
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Pessy K. says
Hi! This recipe looks amazing. If I were to substitute the milk with plant based milk, is there a particular plant based milk that you would recommend for this recipe (to get the consistency right)? Also, does this recipe freeze well?
Thank you!
Bea & Marco says
Hi! I'd say oat or almond milk would be great. I haven't tried freezing it but I'm thinking it might not freeze as good. I recommend keeping it in the fridge. Hope it helps!
Clair says
Good afternoon, your cake looks beautiful! I was wondering if it is possible to do a full cake, instead of a loaf and what would be the correspondent measurements?
Bea & Marco says
Hi Clair! You can bake it in an 8 or 9 inch round pan, using the same measurements. Hope it helps!
Francesca says
Wow. Thank you for such a great recipe! This turned out delicious!! I did mess up in step 2 and accidentally mixed all the wet ingredients together at once, rather than just whisking the eggs and sugar alone first, but it still turned out amazing. I like that it uses oats/oat flour and that there's so much apple in it (I used a bag of granny smith apples)! Deliciousssss
Bea says
Yeay! Happy to hear that, Francesca! Yes, this recipe is like pure apple, right? Thank you for your feedback, so check around here for more healthier bakes.
Christi says
Hi Bea, I tried this today and while the assembled cake was baking, I realised I used 57g (1/4 cup) of butter instead of 30g sub from the coconut oil (ran out of it). And my conventional oven only heats from the bottom. At about 60 minutes a cake tester came out clean so I removed the cake and let it rest for a bit before transferring it out to cool. While it was cooling, it kinda deflated and shrank to its original height before baking.
It’s still so tasty and the Ambrosia slices held during the bake. Can you tell me what oven setting should I use? I will definitely try this again hopefully without mistakes 😉 Thanks for this wonderful recipe.
Bea says
Hi Cristi! I saw the picture you sent me in IG (replied you there too) and your cake looks beautiful! If you see in my video, the baked cake didn't rise high the way the typical cakes would, it was more or less the same height before baking. It's totally fine because this is not the typical crumbs-type-of-cake to begin with. Since your oven only heats from the bottom and I could see from the photo you sent me that the cake was a tad humid that mine, what you could do is bake it for a few minutes more if you make it next time. Also try using portable thermometer to get the accurate oven temperature (I use it all the time). Hope it helps and thank so you much for your feedback! 😍
Micah Brent says
Thank you for sharing this healthy recipe together with detailed instructions.
The video is a great help also.
Bea says
Hi Micah! I'm glad that you find them useful. Thank you for your feedback! 🙌
Elisa says
I couldn't believe that this was actually good. Apples for everybody. LOL!
The whole family loved it. Thank you for sharing.
Bea says
Haha! Right? Glad that everybody loved it. Do browse through here for more healthy recipes. Thank you Elisa!
Mona says
This was reallly good!
Bea says
I'm glad you liked it! 🙂
Jaikumar says
Nice recipe I will try and share it u soon🥰
Bea says
Hope you'll like it!