If you love almond butter, wait until you try this soft, tender gluten-free almond butter cake. This cake is not only vegan but it is also topped with incredible dairy-free ice cream. Dig in because this decadent dessert is too good to miss!
(This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.)
You will be hooked by one sweet bite of this almond butter cake. If you love using your cast-iron skillet for baking, you will also want to try this homemade Gluten-Free Oatmeal Skillet Pizookie recipe!
If you haven’t shopped at your local Safeway store lately, you are in for a treat. They are expanding their plant-based “better for you” foods, and the huge variety is exciting! Safeway’s Open Nature® and O Organics® lines are lower cost, but don’t let that fool you because these are high-quality foods!
Their new creamy non-dairy ice creams are so good. You can find ice cream made with coconut, cashew, oat, and almondmilk.
I shopped at our local Safeway, but you can also find Open Nature® and O Organics® products exclusively at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb.
This gluten-free, vegan almond butter cake is “healthier” with apple sauce, almond butter, coconut oil, and unsweetened non-dairy milk. Don’t let this “healthy” term fool you. This cake is decadent! Nobody will know it is better for you!
You can take it up a notch by using O Organic’s brand Palm Sugar if you want your cake to be refined sugar-free too! This easy Gluten Free Crumb Cake is made with palm sugar.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure flour blend.
- Brown Sugar – Use light or dark brown sugar.
- Baking Soda
- Egg Replacer – I used Bob’s Red Mill Egg Replacer.
- Applesauce – Unsweetened.
- Almond Butter – Use smooth almond, peanut, or nut butter.
- Coconut Oil – You can also use another light oil.
- Vanilla Extract
Recipe Step-By-Step Directions:
Step 1: Preheat the oven to 350º F. Add your dry ingredients to a bowl and whisk to blend. I used a vegan egg replacer made by Bob’s Red Mill. Whisk the egg replacer in with the dry ingredients.
Step 2: In a separate bowl, add your wet ingredients. If the Open Nature almond butter is in the refrigerator and is cold, I recommend warming the almond butter for 10-15 seconds in the microwave so that it mixes in easier.
🔑 Sandi says: Feel free to put the applesauce in a blender to remove the tiny texturized chunks if you prefer a smoother cake.
Step 3: Add the Open Nature Non-Dairy Beverage and whisk the ingredients to mix well. (Note, this is easier if you let the almond butter warm to room temperature.)
Step 4: Pour the wet ingredients over the dry ingredients.
Step 5: Mix the cake batter. Mix gently and take care not to over-mix. Over-mixing your cake batter can make the cake dense.
This is the 10-inch cast iron skillet that I own. It is perfect for cooking dinner and dessert! It can easily go from the stove to the oven.
Step 6: Pour the batter into a greased cast-iron skillet and bake at 350º F for 30 minutes. Enjoy warm or room temperature. You can bake this cake in an 8×8 pan if you do not have a cast-iron skillet.
Topping Ideas:
- Vanilla ice cream and hot fudge
- Whipped cream and chocolate chips
- Chopped nuts
- Drizzle with warm Nutella
Recipe FAQ:
The best way to check if your cake is finished baking is to insert a toothpick into the center. If the toothpick comes back clean, your cake is finished baking. It needs to be baked a little longer if you see crumbs or batter.
You can make this cake refined sugar-free by substituting coconut sugar for brown sugar.
You can make this recipe nut-free using SunButter, which uses sunflower seeds.
You can bake this cake in an 8×8 baking dish or even cupcakes!
More Gluten Free Vegan Recipes:
Vegan Gluten-Free Almond Butter Skillet Cookie
Equipment
- Cast iron skillet
Ingredients
- 1 ¾ cups gluten free flour blend *If your flour blend doesn't contain Xanthan Gum, please add 1 teaspoon.
- ¾ cup brown sugar
- 1 teaspoon baking soda
- ¼ cup coconut oil
- ¾ cup almond butter
- 1 teaspoon vanilla
- ½ cup applesauce
- 2 tablespoons egg replacer
Instructions
- Preheat your oven to 350º F.
- In a large bowl, add your dry ingredients and whisk to blend.
- In a microwave safe container, heat the coconut oil and almond butter for 15-20 seconds to soften. Note if your almond butter was in the refrigerator, you may need to warm it a little longer so that it mixes easily into the other wet ingredients.
- Add the rest of the wet ingredients to the almond butter mixture and mix well.
- Pour the almond butter mixture over the dry ingredients and mix until just barely mixed. This will keep the cake fluffier.
- Add the batter to a greased cast-iron skillet, or an 8×8 baking pan.
- Bake for 30 minutes until done.
Video
Notes
- If you would like this cake to be refined sugar-free, substitute coconut sugar for brown sugar.
- I used Bob’s Red Mill GF Egg Replacer. Make sure the package you get says gluten free. You can also use the egg replacer by the Neat Egg company.
- You can use nut butter or peanut butter.
- You can tell your cake is done baking with a toothpick test. Insert a toothpick into the middle of the cake. If the toothpick comes back clean, the cake is done baking. if you see crumbs or batter, the cake needs to bake a little longer.
- Top with ice cream!
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
can you just use eggs if not vegan
Hi Maggie, I assume you could. I haven’t tested that.
Excellent recipe! Stayed moist and didn’t dry out as most gluten free cakes do.
Thanks!
Anna
I am so glad you loved this cake Anna! I am so proud of how moist and fluffy it turns out.
Where is the ice cream recipe posted?
Hi Joyce, it is store-bought. The Open Nature Vegan Ice Creams.
Made this on the weekend and used coconut sugard. Delicious. This is a keeper.
I am so glad you liked it!
Hiw many eggs or yolks instead of replacement?
Hi Francine, if you want to use eggs, use two please.
Loved finding a gluten free skillet cake! This was so tasty!
I am so glad you liked it! Thank you for stopping by to let me know.
Such an easy dessert recipe. We loved it! Will definitely be making again…maybe this time we’ll share 🙂
LOL, it can be hard to share when it is this good 🙂