If you love nut butter, wait until you try this soft and chewy giant gluten-free almond butter skillet cake. This cake is not only totally vegan, but it is also topped with an incredible dairy-free ice cream. Dig in because this decadent dessert is too good to miss!
One sweet bite and you will be hooked. If you love to use your cast-iron skillet to bake, you will also want to try this homemade gluten-free oatmeal skillet pizookie recipe too!
This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
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 really 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!
Open Nature® is a line of minimally processed, high-quality products for everyone in the family, including plant-based, high protein, and gluten-free options. O Organics® offers high-quality, USDA-certified organic products in every aisle of the store.
Safeway also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop!
I know this post is all about dessert, but Safeway is the store down the street for me and I shop there twice a week. Their new Open Nature plant-based pasta varieties made with legumes and lentils are so good, even the kids love them!
If your kids love pizza, Open Nature Cauliflower Pizzas are all gluten-free. Toss one on the grill to keep the crust super crispy! You will find hundreds of delicious choices!
Their new creamy non-dairy ice creams are so good. You can find ice cream made with coconut milk, cashew milk, oat milk, 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.
Now that we know where to shop to get these great plant-based foods, let's talk about this gluten-free almond butter cake because I have had so many readers ask me about egg-free baked recipes. I have one on the blog right now, a gluten-free egg-free vanilla donuts recipe. It is really good but I wanted to have more recipes for my egg-free readers.
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 would like your cake to be refined sugar-free too!
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 was 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. Optional: 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 then whisk all of 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 more dense.
Step 6: Pour the batter into a greased cast-iron skillet and bake at 350 degrees F for 30 minutes. Enjoy warm or room temperature. If you do not have a cast-iron skillet, you can bake this cake in an 8x8 pan.
- Vanilla ice cream and hot fudge
- Whipped cream and chocolate chips
- Chopped nuts
- Drizzle with warm Nutella
Give this old-fashioned peanut butter candy recipe a twist by using Open Nature's Cashew Butter!
Expert Tips and Recipe FAQ:
The best way to check to see if your cake is done baking is to insert a toothpick into the center. If the toothpick comes back clean, your cake is done baking. If you see crumbs or batter, it needs to bake a little longer.
You can make this cake refined sugar-free by substituting coconut sugar for the brown sugar.
You can make this recipe nut-free by using SunButter which uses sunflower seeds.
You can bake this cake in an 8x8 baking dish, or even make cupcakes!
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Vegan Gluten-Free Almond Butter Skillet Cookie
- 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 8x8 baking pan.
- Bake for 30 minutes until done.
- 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.
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