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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!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: healthy caramel sauce, skillet apple cider cake, skillet apple cider cake recipe
Servings: 8 servings


  • 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
  • teaspoon pink salt



  • 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.


  • In a Nutri- bullet or blender, blend all ingredients until smooth.
  • Serve on the side, or on top of the cake!