“All-Apple Cake magic”, invisible apple cake or “very-apple-filled cake”, an apple dessert as good as strudel or grandma’s apple cake, but lighter. How many names did I find online referring to the invisible apple cake recipe? I even read “very-apple” apple cake and even “apple cake with lots of apples and little batter“. But do you really know what we’re talking about? We’re talking about a light apple cake, with , ideal as an after-meal dessert, but also suitable for breakfast or snack, where the ratio of batter to apples is really minimal.
A cake made practically 80% of apples, born in France and spread widely on the web, where now there are a thousand similar versions. To be honest, at first I was very doubtful about the potential of such a dessert, but my family all love apple desserts so I wanted to take a chance. Once prepared and cooled, it turned out to be a “magic apple cake”, fragrant, creamy and delicious! A success I did not expect; to be honest the cake practically disappeared from the table in no time! But do you want to discover how to make the all-apple cake?
If you want to know the recipe for the invisible apple cake, full of apples, follow me in the kitchen, you’ll see what a show!
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- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 5-6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the magic apple cake
- 8 apples (Granny Smith or Golden, peeled and cored)
- 2 eggs
- 6 1/2 tbsp sugar (or less if the apples are very sweet)
- 3 1/2 tbsp vegetable oil
- 1 cup + 1 tbsp all-purpose flour
- 1 tsp baking powder (one teaspoon)
- 1 tsp vanilla extract
- to taste ground cinnamon
- 1 lemon
Tools
- Hand whisk
- 7-8 inch springform pan
- Oven
- Mandoline slicer
Preparation
Wash the apples, peel them and slice them very thinly with a mandoline. Sprinkle with the grated zest of one lemon, drizzle with the juice (two or three tablespoons), add a pinch of cinnamon and mix gently.
Beat the sugar, eggs and oil with the whisk, add the flour and mix, finish with the baking powder and vanilla.
Line a cake pan with parchment paper; I used a springform and lined only the bottom.
Spread a first layer of apples on the parchment, set a few apple slices aside and add the rest to the batter, mixing well.
Fill the pan with the batter, arrange the reserved apple slices on top, sprinkle with cinnamon and, if you like, two teaspoons of sugar. Shake on the work surface to release air bubbles and compact the apples.
Bake at 338°F (170°C) on fan setting for 50 minutes, or in a conventional oven for 60 minutes.
Remove from the oven and let cool before unmolding and serving.
Storage and notes
Store the invisible apple cake in the refrigerator, wrapped in cling film, and consume within 3 days.
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