Go Back Email Link
+ servings

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

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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 8x8 baking pan.
  • Bake for 30 minutes until done.

Video

Notes

  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.

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

Serving: 1sliceCalories: 384kcalCarbohydrates: 46gProtein: 9gFat: 21gSaturated Fat: 7gCholesterol: 10mgSodium: 159mgPotassium: 227mgFiber: 5gSugar: 24gVitamin A: 22IUVitamin C: 1mgCalcium: 122mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.