The invisible apple cake without sugar, what a delight! An apple-based dessert that melts in your mouth and is very easy to make. Also known as apple gateau or all-apple cake, this dessert has very little flour, hence its name, invisible cake, because the batter is invisible compared to the amount of apples. This invisible apple cake is suitable for low glycemic index preparations, and here you will find all the advice. I love to revisit recipes and make them sugar-free, like this sugar-free tiramisu or this sugar-free yogurt cake.
In the recipe procedure, you will find that, first, the apple slices should be placed in the juice of 2 lemons to prevent browning, and while preparing the batter, they should be mixed. Once the cake base is ready, you pour in the apples. I also added the lemon juice, achieving an apple cake where the lemon flavor was enhanced. If you prefer, you can drain the apples well before adding them to the batter.
The result will be an invisible apple cake that melts in your mouth, moist, delicious, and full of apple flavor.

Now, let’s prepare the invisible apple cake without sugar…

Difficulty: Very easy
Cost: Very cheap
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

167.90 Kcal

calories per serving

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Energy 167.90 (Kcal)
Carbohydrates 30.76 (g) of which sugars 16.30 (g)
Proteins 4.33 (g)
Fat 5.25 (g) of which saturated 3.02 (g)of which unsaturated 2.14 (g)
Fibers 4.14 (g)
Sodium 79.78 (mg)

Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Shopping List

5 apples (1 kg)
2 eggs
70 g type 2 flour (or Fiber flour see tips)
100 ml whole milk
20 g butter
25 g coconut sugar
30 g erythritol
2 lemons (and the zest of one)
1 packet baking powder
1 pinch salt
butter (for the pan)
flour (for the pan)
15 g erythritol
1 pinch vanilla

What you need to make the invisible apple cake

1 Bakeware – springform pan 10 inches
1 Mandoline
1 Pot small
1 Strainer fine mesh
1 Electric whisk
1 Spatula
2 Bowls glass
1 Grater

How to make the all-apple cake without sugar

Wash the lemons, grate the zest of one and squeeze their juice into a bowl. Peel one apple at a time, cut it in half, remove the core, and slice it very thinly using the mandoline, letting the slices drop into the lemon juice. Continue until all apples are sliced, gently mixing them.
Butter and flour the pan. Preheat the oven to 356°F.
Heat the milk and butter in a small pot until hot but not boiling. In the second bowl, crack the eggs, add the coconut sugar and erythritol, and whisk with the electric whisk until the mixture changes color and becomes fluffy. Add the lemon zest, salt, and sifted flour with baking powder and mix well. Gradually add the hot milk, stirring with the spatula. Once you have a batter, add the apple slices and the juice, if you like, mixing very gently.
Pour the mixture into the pan and level it with the spatula. Bake for 30 minutes, then do the toothpick test. If it comes out dry, remove the cake from the oven; otherwise, continue baking for a few more minutes. Let it cool slightly, then gently remove the cake from the pan and transfer it to a wire rack.
To decorate the cake, once it is cool, blend the erythritol with the vanilla until it becomes powdered, and dust the surface with a strainer.

Rosella’s tips…

The invisible apple cake without sugar keeps for a week, covered with aluminum foil and in the refrigerator.

For desserts, I use Fiber Flour, which has a glycemic index of 29 and is enriched with inulin. It’s excellent for making desserts and baked goods. Below you can see some recipes.

Invisible apple cake without added sugar with cinnamon

Cinnamon has the property of regulating glycemic load and is excellent with apple cakes. Add 2 generous pinches to the batter, avoiding adding the lemon juice so as not to overshadow the flavor.

Vanilla powdered erythritol

I prepared a jar by blending 200 g of erythritol with 1/2 used vanilla pod, which I stored in a glass jar and use when I want to decorate my desserts without affecting glycemic values. Erythritol is a tasteless and odorless sugar with zero calories and zero glycemic index. You can find it online or order it at a pharmacy.