Packed with warm flavors, this gluten free apple skillet cake pairs perfectly with a hot cup of coffee and good conversation.
- 3/4 cup coconut sugar
- 2 large eggs
- 1/3 cup coconut oil, ghee, or butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/2 teaspoon kosher salt
- 1/2 teaspoon instant coffee powder (optional)
- 3/4 cup cassava flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 medium apple, peeled, cored, and chopped into small 1/2-inch pieces
- 1/2 cup toasted walnuts, chopped
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease a cast iron skillet or round cake pan. To prevent further sticking, place a round of parchment paper in the bottom of the skillet or pan.
- Whisk the coconut sugar and eggs together in a large bowl until it’s lighter in color and frothy. Add the coconut oil, vanilla extract, cinnamon, nutmeg, clove, salt, and instant coffee, whisking until completely incorporated and smooth. Add the cassava flour, baking powder, and baking soda, stirring until no dry flour remains. Fold in the apples and 1/4 cup walnuts, stirring just until incorporated.
- Pour the batter into the prepared pan, using an offset spatula to smooth out the top and ensure the batter reaches the edges of the pan. Sprinkle with the remaining 1/4 cup walnuts.
- Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes. Run a knife around the edges of the pan to release the sides, then carefully turn the cake out onto a cooling rack. Slice into wedges and serve. Store in an airtight container for up to a week.
To toast the walnuts, spread them out on a baking sheet. Roast at 350 degrees F for 10 minutes.
Keywords: paleo, gluten free, snack cake, apple cake, apple snack cake, apples