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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Gingerbread Apple Skillet Cake

    Gingerbread Apple Skillet Cake

    4
    By Alisa Fleming on December 15, 2016 Dairy Free Desserts, Dairy-Free Recipes

    Yesterday we shared Sarah’s Skillet Cookies, and today it’s Skillet Cake! Unlike the cookies, this dessert is baked after the simple stove-top prep. But it’s still a very easy and impressive, upside-down delight.

    Apple Gingerbread Skillet CakeThis gingerbread apple skillet cake recipe with photo was shared with us by the United Sorghum Checkoff Program.

    Unlike many gingerbread recipes, this apple skillet cake uses sorghum syrup instead of molasses. Sorghum syrup is a popular Southern sweetener that is a slightly thinner and described as just a little more “sour” than molasses. It’s used more often as a syrup (like in iced tea or atop biscuits), but can be used in place of molasses in baking for a flavor twist.

    Sorghum syrup is sold among the other liquid sweeteners in stores, but may be hard to find in some areas. However, it is readily available online. Golden Barrel is a popular brand, but Pure Kentucky and Amish Sorghum are good buys for value sizing.

    Gingerbread Apple Skillet Cake Recipe (Dairy-Free)

    Special Diet Notes: Gingerbread Apple Skillet Cake

    By ingredients, this recipe is dairy-free / non-dairy, peanut-free, optionally soy-free, and vegetarian.

    For a gluten-free apple skillet cake, you can use your favorite gluten-free baking blend in place of the all-purpose flour. I recommend using one that does have some binder in it, like Bob’s Red Mill 1:1.

    For an egg-free and vegan apple skillet cake, you can use your favorite egg replacer in place of the egg. I recommend powdered egg replacer or 1/4 cup applesauce, dairy-free yogurt, or aquafaba.

    Gingerbread Apple Skillet Cake
     
    Print
    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour
     
    Author: Mary Leverette
    Serves: 8 servings
    Ingredients
    Topping
    • 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
    Instructions
    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.
    3.5.3226

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    Pumpkin Apple Pie Cake with Dairy-Free Cream Cheese Frosting Recipe - this delightful autumn snack cake is amazingly gluten-free, vegan and free of top allergens!

    Smoky Chipotle Gingerbread Cake (vegan & soy-free)

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Pingback: Dairy-Free Pecan Pie Recipe: A Classic Holiday Dessert

    2. Pingback: Fresh Apple Cake Recipe (Easy Dairy-Free Version)

    3. Sarah on December 16, 2016 11:12 am

      Love gingerbread! I’m intrigued by that smokey chipotle gingerbread…. I’m thinking that might be something I make to spice up New Years Eve!

      Reply
      • Alisa Fleming on December 17, 2016 6:24 pm

        I think you’d love this Sarah – it’s got that special twist, which I know you’re into!

        Reply

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