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’s 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: Fall, Winter
Ingredients
- 2 eggs
- 1 oz sugar
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 1/2 tbsps extra virgin olive oil
- 3 tbsps milk (or plant-based)
- 1 lemon
- 2 apples
- 1/2 vanilla bean
- 2 oz oat flour (gluten-free)
- 2 tbsps sliced almonds (or gluten-free coconut)
Tools
- 2 Bowls
- 1 Whisk
- 1 Knife
- 1 Mandoline
- 1 Baking Pan
Steps
Grate the lemon zest and set aside.
Peel the apples, cut into 4 wedges each and remove the core. Slice them with a mandoline into a bowl. Add the lemon juice and mix.
In a bowl, break the eggs, add the seeds from the vanilla bean, sugar, and 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 over the apples.
Gently stir 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 oven and immediately take out from the pan.
Transfer to a serving plate and once cool, dust with powdered sugar.
WARNING: consult the Celiac Disease Association guide and carefully read the ingredients to ensure there are no gluten contaminations.
Tips
Stores at room temperature for 3-4 days.
FAQ
Can I make the invisible apple cake lactose-free?
Yes, you can substitute the milk with plant-based drinks of choice without added sugars and gluten-free.
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