The invisible apple cake with oat flour is a naturally gluten-free dessert, with very little sugar and truly tasty. Soft and creamy inside, it is an irresistibly delicious cake. To flavor it, I chose grated lemon zest and vanilla, but it is also excellent with cinnamon and orange zest.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 2 tbsp sugar
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 1/2 tbsp extra virgin olive oil
- 1/4 cup milk (or plant-based)
- 1 lemon
- 2 apples
- 1/2 vanilla bean
- 1/2 cup oat flour (gluten-free)
- 2 tbsp sliced almonds (or gluten-free coconut)
Tools
- 2 Bowls
- 1 Whisk
- 1 Knife
- 1 Mandolin
- 1 Pan
Steps
Grate the lemon zest and set aside.
Peel the apples, cut them into 4 wedges each, and remove the core. Slice them with a mandolin into a bowl. Add the lemon juice and mix.
In a bowl, break the eggs, add the seeds from the vanilla bean, the sugar, and the previously grated lemon zest. Mix with a whisk.
Add the oil and mix well. Add the flour, baking soda, cream of tartar, and milk. Mix well and pour into the apples.
Gently mix with a spatula. Transfer the mixture into a 9-inch pan previously lined with parchment paper.
Sprinkle with sliced almonds or coconut.
Bake in a preheated static oven at 350°F for 25 minutes. Remove from the oven and immediately take it out of the pan.
Transfer to a serving dish and once cooled, dust with powdered sugar.
WARNING: consult the Italian Celiac Association manual and carefully read the ingredients to ensure they do not contain gluten contamination.
Advice
It keeps at room temperature for 3-4 days.
FAQ (Questions and Answers)
Can I make the invisible apple cake lactose-free?
Yes, you can replace the milk with unsweetened and gluten-free plant-based drinks of your choice.
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