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 
Step 2 
Step 3
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 
Step 5
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.
Topping ideas:
- 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!
Recipe
Vegan Gluten-Free Almond Butter Skillet Cookie
Equipment
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 8x8 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.
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.
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Anna
Excellent recipe! Stayed moist and didn't dry out as most gluten free cakes do.
Thanks!
Anna
Sandi Gaertner
I am so glad you loved this cake Anna! I am so proud of how moist and fluffy it turns out.