Gingerbread Apple Skillet Cake
Prep time
Cook time
Total time
Serves: 8 servings
  • ¼ cup dairy-free buttery spread or coconut oil
  • ¼ cup packed brown sugar
  • ¼ cup sorghum syrup (sorghum molasses; see note sin post above)
  • ½ cup chopped pecans
  • 2 large firm apples, peeled, cored and thinly sliced
Gingerbread Cake
  • ½ cup dairy-free buttery spread or sticks (can use oil, if needed)
  • ½ cup sugar
  • 1 egg
  • 1 cup sorghum syrup
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup hot water
  1. Preheat your oven to 350°F.
  2. To make the topping, melt the buttery spread or oil in a 12-inch cast iron skillet,. Stir in the brown sugar, sorghum syrup and pecans. Evenly layer the apple slices over the sugar mixture.
  3. To make the gingerbread, add the buttery spread, sugar and egg to a mixing bowl and cream with a hand mixer. Mix in the sorghum syrup.
  4. In a separate bowl, whisk the flour, baking soda, ginger, cloves, and salt together.
  5. Slowly stir the dry ingredients into the wet ingredients in your mixing bowl. Add the hot water and mix well. Pour the batter on top of apples.
  6. Bake for 30 to 40 minutes or until the gingerbread springs back lightly when pressed with a finger. Remove the skillet from oven and invert onto a heatproof serving plate.
  7. Serve the skillet cake warm or cold. It's very good with coconut whip or dairy-free vanilla ice cream.
Recipe by Go Dairy Free at