This chocolate chip gingerbread skillet cake with a salted caramel sauce is my favorite gingerbread dessert. It’s so flavorful and cozy. I love that it is fluffy, moist, and fudgy all at the same time. The salted caramel sauce takes it to another level of deliciousness.

The gingerbread cake is studded with melty chocolate chips throughout and is absolutely divine. If you are looking for a holiday dessert to make for your friends and family, I highly recommend making this gingerbread skillet cake. Everyone always loves it and goes for seconds. It’s super easy to make, vegan, and refined sugar free too! I think it’s my top 3 favorite Christmas desserts!

The vegan salted caramel sauce is divine, incredibly silky smooth, and insanely easy to make. It’s basically just coconut oil, pure maple syrup, almond butter, vanilla., and of course sea salt. You only need less than 5 minutes to make it too! It’s good on anything, but especially on top of this cake! I could just spoon it, it’s that good!

If you make this chocolate chip gingerbread skillet cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!

Ingredients

Cake

3/4 cup unsweetened almond milk
1 tsp apple cider vinegar
1/2 cup unsweetened applesauce
1/2 cup coconut sugar (or brown sugar)
1/4 cup blackstrap molasses
1/3 cup avocado oil (or melted coconut oil)
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground ginger
2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp sea salt
1/2 cup chocolate chips, plus more for topping

Salted Caramel

1/4 cup coconut oil
1/4 cup pure maple syrup
3 Tbsp almond butter
1 tsp vanilla extract
1/4 tsp sea salt

Instructions

Preheat oven to 350 degrees F.
Make the gingerbread cake first. Mix almond milk and vinegar in a liquid measuring cup and set aside for 5 minutes.
In a medium bowl, add the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Whisk until combined.
In a large bowl, add the applesauce, coconut sugar, molasses, oil, vanilla, and milk/vinegar mixture. Whisk until well combined and smooth.
Add dry to wet, whisk until just combined. Fold in the chocolate chips with a spatula. Grease a 10 inch cast iron skillet and pour batter into the skillet. Bake for 30 minutes or until toothpick comes out clean.
While the cake is cooling, make the salted caramel sauce. Add the coconut oil and pure maple syrup in a bowl. Microwave until melted and warm. Stir in the almond butter, vanilla, and salt until nice and smooth.
Once the cake has cooled a bit, drizzle the salted caramel all over the top. Enjoy! Store leftovers in an airtight container on the counter for up to 4 days.

Servings: 10

Author: valeria.chao

Chocolate Chip Gingerbread Skillet Cake with Salted Caramel Sauce (vegan, refined sugar free)