A lighter version of the invisible apple cake, sugar-free, gluten-free, and lactose-free. Suitable for those looking for a healthier variant while maintaining flavor and softness.
Sift the flour to avoid lumps.
Combine the flour with the baking powder, eggs, melted coconut oil, and unsweetened almond milk and mix well until a homogeneous mixture is obtained.
Slice the apples very thinly using a mandoline.
Add the apple slices to the batter and mix gently to distribute them.
Pour the batter into an 18 cm mold lined with parchment paper, distribute it evenly and level the surface.
Bake in a preheated static oven at 180°C for about 45 minutes.
Let it cool completely before serving.
Sifter
Bowl
Whisk or spoon
Mandoline
18 cm mold
Parchment paper
The recipe provided is a sugar-free, gluten-free, and lactose-free version. If not using a flavored and sweetened flour as indicated, it is recommended to add sweetener and flavoring to taste.
Italy, Toscana
| Energy (kcal) | 100.3 |
| Carbohydrates (g) | 14.96 |
| of which Sugars (g) | 10.6 |
| Fat (g) | 3.4 |
| of which Saturates (g) | 1.84 |
| Protein (g) | 2.43 |
| Fiber (g) | 2.04 |
| Sale (g) | 0.09 |
