Q: Can I use a different flour instead of coconut flour?

A: Sorry, not for this one! Coconut flour absorbs liquid very differently than other flours. Swapping it out would throw off the texture.

Q: I really need a grocery run. Can I make this without eggs?

A: I absolutely would not recommend this! There are too many eggs to replace with this recipe!

Q: Ughhhh! I don’t have Honeycrisp apples right now. Can I use another type of apple?

A: No biggie! Honeycrisp apples work beautifully here, but other firm apples will also work. Mixing in a slightly tart apple can also add nice contrast.

The Best Gluten-Free Honeycrisp Apple Skillet Cake

Description

Looking for a dessert that’s sweet, satisfying, and won’t leave you feeling sluggish? Then The Best Gluten-Free Honeycrisp Apple Skillet Cake is calling your name! Made without refined sugar, this cake celebrates juicy apples and a warm blend of cinnamon, nutmeg, and cloves. It’s light, flavorful, and perfect any time of year!

Ingredients

Scale

2 Large Honeycrisp apples
5 Large eggs
1/2 Cup apple sauce
1/3 Cup pure maple syrup
1/2 Coconut flour
1 Tablespoon vanilla extract
1/2 Teaspoon pure vanilla bean powder
1/4 Cup arrowroot flour
1 Teaspoon Ceylon cinnamon
1/4 Teaspoon nutmeg
Pinch of clove
1/4 Teaspoon salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon coconut oil, for pan

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Instructions

Preheat the oven to 350°F.
Lightly coat an oven-safe 10-inch pan with 1/2 teaspoon of coconut oil.
Make sure all ingredients are at room temperature before you begin.
Peel the apples and chop them into large 1-inch chunks or slice them into thick wedges. Place them in the skillet, spreading them evenly.
In one bowl, mix the coconut flour, arrowroot starch, spices, vanilla beans, baking soda, baking powder, and salt.
In a larger bowl, whisk together the eggs, applesauce, maple syrup, and vanilla extract until well combined.
Add the dry ingredients to the wet and mix until mostly combined. The batter will look lumpy at first. Let it rest for about 2 minutes, then stir again until smooth.
Pour the batter over the apples and place the pan in the oven.
Bake for 20 to 25 minutes. Start checking around 20 minutes, since oven temperatures can vary. If a toothpick comes out clean and the top is golden brown, the cake is ready.
Let it cool for at least 10 minutes. If you’d like to flip it out of the pan, place a serving platter over the skillet, carefully invert it, and lift off the pan. Or, simply slide the cake onto a platter to show off the golden top.
Sprinkle the cake with cinnamon, toasted nuts, and a scoop of refined sugar-free vanilla ice cream if desired.
Enjoy!