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Recipe by
Light version of invisible apple cake, sugar-free, gluten-free, and lactose-free. Suitable for those looking for a healthier variation while keeping flavor and softness.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Sift the flour to avoid lumps.
Step 2 of 7: Combine the flour with the baking powder, eggs, melted coconut oil, and almond milk and mix well until smooth.
Step 3 of 7: Slice the apples very thinly using a mandoline.
Step 4 of 7: Fold the apple slices into the batter and gently mix to distribute them evenly.
Step 5 of 7: Pour the batter into an 18 cm mold lined with parchment paper, spread it well, and level the surface.
Step 6 of 7: Bake in a preheated static oven at 180°C for about 45 minutes.
Step 7 of 7: Let cool completely before serving.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs and Tree nuts · Allergens to verify: Gluten
In gray: not detectedDetectedTo be verified
| Average values | Per serving176 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 779 kJ186 kcal | 442 kJ106 kcal |
| Fat | 6.61 g | 3.75 g |
| of which saturated fatty acids | 3.69 g | 2.09 g |
| Carbohydrates | 27.17 g | 15.41 g |
| of which sugars | 18.25 g | 10.35 g |
| Fibre | 3.65 g | 2.07 g |
| Protein | 4.48 g | 2.54 g |
| Salt | 0.16 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
