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Deep Dish Apple Cinnamon Skillet Cake
[Vegan]

AP By: Amber St. Peter

Author Bio

I'm Amber, the author of ettle Vegan. I made the transition to a plant-based diet... Read More

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Deep Dish Apple Cinnamon Skillet Cake with Maple Vanilla Glaze [Vegan]

Dairy Free

Vegan

How much do you associate the flavors of apple & cinnamon with fall and winter? For me, it's a nearly impossible combination to avoid as the temperature drops and the leaves fall. Something about the warm, cozy smell of spicy cinnamon, nutmeg, and crisp, sweet baked apples makes me swoon. Apple pies... Read More

Ingredients You Need for Deep Dish Apple Cinnamon Skillet Cake [Vegan]

For the Cake:

1 cup coconut oil or vegan butter
1 cup sugar
1 cup brown sugar or sucanant
2 flax eggs* or egg replacers
1/2 cup nut milk
1 tsp vanilla
2 cups GF all-purpose flour
1 tsp baking powder
1 tsp xantham gum
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
3 cups peeled and diced apples

For the Maple Vanilla Glaze:

1 cup raw soaked cashews
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup to 2/3 cup water

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How to Prepare Deep Dish Apple Cinnamon Skillet Cake [Vegan]

To Make the Cake:

Preheat the oven to 350˚ F. Grease a large cast iron skillet and set aside. We used a deep-dish, 9-inch cast iron skillet. This cake doesn't rise a ton, so alternately you can bake the batter in a regular 9-inch or larger skillet and it'll work just fine. Just be sure to adjust the cooking times so it isn't undercooked or overcooked- you can check the done-ness with a toothpick. If it comes out clean, you're good. Any batter on the stick means it needs a little longer.
In a mixing bowl beat together butter or softened coconut oil and sugars until fluffy. Add the “eggs” and whisk until completely combined. Add milk & vanilla; stir until a goopy batter starts to form.
In a separate, medium-sized bowl, combine the flour, baking powder, xantham gum, salt, cinnamon, and nutmeg.
Add dry to wet and combine. Add diced apples and mix well.
Pour batter into pan and bake for 45-55 minutes, until toothpick comes clean.

To Make the Maple Vanilla Glaze:

In a food processor or high-speed blender combine cashews, syrup, and vanilla. Begin blending, adding water until desired consistency is reached.
Add frosting to cake just prior to serving.
Enjoy!

Notes

A single flax egg is made by combining 1 tbls ground flax with 3 tbls warm water and letting it gelatinize for about 5 minutes. Can be served from the skillet and kept on the counter, covered for up to 3 days or in the fridge, covered about 10 days. Glaze stays saved in the fridge for up to 2 weeks.