I modified this recipe so that it would be grain- and gluten-free, and therefore tummy-friendly. It’s a controversial paleo “treat”…but it’s a delicious one 😉
Skillet Apple Cake
1 cup almond flour
2 tbsp. coconut flour
1/2 cup organic cane sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt
1 tsp. vanilla
1/2 cup melted coconut oil (or butter, if you don’t need dairy-free), plus 1 tbsp. for greasing the skillet
2 tbsp. molasses (check your labels! make sure it’s just molasses 😉 )
2 cups chopped apple
1/2 cup chopped nuts, such as pecans (optional)
Preheat the oven to 350F. Rub one tablespoon coconut oil around the bottom and sides of an 8 or 9in cast iron skillet. Mix the flour, sugar, and spices together in a large bowl. Whisk the eggs, vanilla, coconut oil and molasses together in another bowl. Pour the liquid mixture into the dry mixture and blend with an immersion blender. Stir in the chopped apple and nuts (optional), until fully incorporated. Pour the mixture into the skillet and bake for about 40 minutes, or until a toothpick comes out clean. Cool for about 20 minutes before slicing. Enjoy!!
Note: if your skillet is not well-seasoned and smooth from tons of use, this cake may stick to the sides of the skillet. In that case, you may want to consider using a pyrex or ceramic baking dish, or even lining your dish with parchment paper to avoid sticking all together.