Gluten-free Invisible Apple Maple Cake

Gluten-free Invisible Apple Maple Cake

It was a very busy weekend, and, inspired by the fall weather, I decided to use maple flavor and apples. Of course many were the jokes about the invisible apple maple cake, including the absence of calories for such a flimsy dessert. Fortunately, or unfortunately, the cake was all but invisible. From Bake from Scratch magazine, a French inspired recipe, here in my gluten-free version. It’s packed with layers upon layers of thinly sliced apples, baked in a creamy, maple scented custard base.


Gluten-free Invisible Apple Maple Cake

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time


Cooking time




  • 100 g 100 maple sugar – 1/2 cup

  • 120 g 120 whole milk – 1/2 cup

  • 2 large 2 eggs

  • 14 g 14 unsalted butter, melted – 1 Tablespoon

  • 1 teaspoon 1 baking powder

  • 1 teaspoon 1 maple extract

  • 3/4 teaspoon 3/4 salt

  • 1 teaspoon 1 vanilla extract

  • 156 g 156 Simona’s Flour Mix – 1 cup

  • 925 g 925 1/8 inch sliced, peeled Honeycrisp apples – 5 cups (I used a mandoline)

  • 20 g 20 sliced almonds – 1/4 cup


  • Preheat the oven at 350 degrees Fahrenheit. Spray an 8 1/2 x 4 1/2 inch loaf pan. Line the pan with parchment paper, letting excess extend over the sides of the pan.
  • In a medium bowl whisk together maple sugar, milk, eggs, melted butter, baking powder, maple extract, salt and vanilla until well combined. Add flour and whisk until smooth.
  • Carefully fold in apples until evenly coated. Starting on one long side of prepared pan, shingle 4 to 5 apple slices in columns, until the bottom is filled – it took three columns for me. Gently press to level. Turn the pan 180 degrees and repeat layering and pressing. Repeat with the remaining apples until the pan is filled – I used the broken slices for the middle of the cake.
  • Use whole slices for your last layer, which I shingled differently, placing them on the short side of the pan. Pour the remaining batter on top of the apples and let stand for a couple of minutes, until the batter settles. Sprinkle the edges with almonds
  • Bake until almonds are golden brown, 40 to 50 minutes. Cover with foil and bake until set and an instant thermometer inserted in the center reads 200 degrees Fahrenheit. about 20 to 30 minutes more.
  • Let it cool in the pan on a cooling rack for 30 minutes to one hour. Using the excess parchment paper as handles, remove from the pan and let cool completely.

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