Deep Dish Apple Cinnamon Skillet Cake
VEGAN + GLUTEN FREE + SOY FREE
This recipe came from a beautiful blog called Fettle Vegan. It is NOT healthy, but sometimes you just gotta celebrate with cake! It has two cups of sugar. I would substitute both cups for 2 cups of coconut sugar to lower the glycemic load. They showed a picture of it with a drizzle on top. I would put 1/2 cup of cashews in my DASH blender with some dates or other sweetener, vanilla and almond milk and blend it into the desired consistency.
1 cup coconut oil or vegan butter
1 cup sugar
1 cup brown sugar or sucanant
2 flax eggs* or egg replacers
1/2 cup nut milk
1 tsp vanilla
2 cups GF all-purpose flour or your favorite blend--we used 1 cup teff & 1 cup white rice flour)
1 tsp baking powder
1 tsp xantham gum
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
3 cups peeled and diced apples (in my opinion, the crisp, tart ones are best)
*a single flax egg is made by combining 1 tables ground flax with 3 tbls warm water and letting it gelatinize for about 5 minutes
Preheat the oven to 350° F. Grease a large cast iron skillet and set aside. We used a deep dish, 9- inch cast iron skillet. This cake doesn't rise a ton, so alternately you can bake the batter in a regular 9-inch or larger skillet and it'll work just fine. Just be sure to adjust the cooking times so it isn't undercooked or overcooked- you can check the done-ness with a toothpick. If it comes out
clean, you're good. Any batter on the stick means it needs a little longer.
In a mixing bowl beat together butter or softened coconut oil and sugars until fluffy. Add the “eggs” and whisk until completely combined. Add milk & vanilla; stir until a goopy batter starts to form.
In a separate, medium sized bowl, combine the flour, baking powder, xantham gum, salt, cinnamon, and nutmeg. Add dry to wet and combine. Add diced apples and mix well.
Pour batter into pan and bake for 45-55 minutes, until toothpick comes clean. Makes 1 large 9-inch skillet of cake- make as many servings out of that as you like. Can be served from the skillet and kept on the counter, covered for up to 3 days or in the fridge, covered about 10 days.