Skillet Apple Cider Cake with Healthy Caramel
Apple cake and "fall" spices get me in the mood for cooler weather. I made sure to cut the oil and sugar from a traditional recipe yet not lose any flavor!
Servings: 8 servings
Ingredients
- 1 large or 2 small red apples sliced thin I used Gala
- 1 Flax egg 1 tablespoon ground flaxseed with 3 tablespoon water
- ½ cup apple cider
- 4 tablespoon refined coconut oil melted
- ¼ cup milk I used coconut milk
- ½ cup brown sugar
- 3 teaspoon baking powder aluminum free
- 1 ½ cups of unbleached flour
- ½ teaspoon pink salt
- 1 teaspoon vanilla extract
- ½ teaspoon of both cinnamon and pumpkin pie spice
- ½ cup of walnuts or pecans chopped optional
Healthy Caramel Sauce
- 12 Medjool dates Buy dates madjool dates here remove pit if needed
- 7 tablespoon coconut milk or other plant-based milk
- 2 tablespoon soft or melted refined coconut oil
- 1 teaspoon vanilla
- ⅛ teaspoon pink salt
Instructions
Cake
- Preheat oven to 400
- Brush an Iron skillet with refined coconut oil.
- Make flax egg by mixing ground flaxseed and water. Set aside. (Could use regular egg.)
- Thinly slice apple (I left skin on.)
- In a mixing bowl whisk together flour, baking powder, salt and spices.
- In a separate bowl mix melted coconut oil, apple cider, coconut milk, brown sugar, vanilla extract, and nuts.
- With a wooden spoon, mix dry ingredients into the wet.
- Pour into oiled skillet.
- Arrange apples on top. (I have also stirred apples into batter and that works great too.)
- Bake for 30-40 minutes or until a knife inserted comes out clean.
Caramel
- In a Nutri- bullet or blender, blend all ingredients until smooth.
- Serve on the side, or on top of the cake!