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!

Open Nature brand non-dairy ice cream containers stacked on top of each other.

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.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

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.)

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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:

Photos of the dry ingredients ready to mix.

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.

Wet ingredients in a large silver mixing bowl.

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.

Almond milk poured into the wet ingredients.

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.)

Wet cake ingredients poured over the dry ingredients.

Step 4: Pour the wet ingredients over the dry ingredients.

Vegan peanut butter cake batter in a bowl.

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.

Top Pick
Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet

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.

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A skillet cake ready to bake.

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
Almond butter cake in the cast iron pan. A couple of slices have been cut out and removed so you can see the inside of the cake.

Recipe FAQ:

How do you know when the cake is finished baking?

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.

Can you make this cake refined sugar-free?

You can make this cake refined sugar-free by substituting coconut sugar for brown sugar.

Can you make this recipe nut-free?

You can make this recipe nut-free using SunButter, which uses sunflower seeds.

Can you bake this in a different dish?

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

Sandi Gaertner
A delicious gluten-free almond butter cake that is also dairy-free and egg-free. Everyone will love this cake because is incredibly moist, light, and fluffy!
5 from 7 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
A vegan icon.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 8 slices
Calories 384 kcal


  • Cast iron skillet


  • 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


  • 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.



  1. If you would like this cake to be refined sugar-free, substitute coconut sugar for brown sugar.
  2. 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.
  3. You can use nut butter or peanut butter.
  4. 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.
  5. Top with ice cream!
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


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.


Serving: 1sliceCalories: 384kcalCarbohydrates: 46gProtein: 9gFat: 21gSaturated Fat: 7gCholesterol: 10mgSodium: 159mgPotassium: 227mgFiber: 5gSugar: 24gVitamin A: 22IUVitamin C: 1mgCalcium: 122mgIron: 2mg
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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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