Chocolate Chip Gingerbread Skillet Cake with Salted Caramel Sauce
Only 3 more sleeps until Christmas and I’ve been chowing down on this chocolate chip gingerbread skillet cake with the yummiest salted caramel sauce for the past couple of days. It is so good, like I could die and go to heaven now after eating it. The vegan salted caramel sauce is divine, incredibly silky smooth, and basically amazingly delicious. It’s good on anything, but especially on top of this cake! I mean, it’s totally optional to drizzle it on the cake, but TRUST ME, you will love it! Okay, so back to this insanely yummy chocolate chip gingerbread skillet cake. It’s fluffy, but kinda fudgy, with specks of chocolate chip goodness. The gingerbread flavors are classic and the coziest, especially during the holidays. It’s super easy to make, vegan, and refined sugar free if you make it with coconut sugar, which is my fav! Like this could be my top 3 Christmas desserts!!!! It tastes even better the next day, as it has time to sit and the flavors meld together more.
Chocolate Chip Gingerbread Skillet Cake with Salted Caramel Sauce
Ingredients
Cake
- 3/4 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup blackstrap molasses
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 1/2 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 13.5 oz can full fat coconut milk
- 1/2 cup coconut sugar
- 1/2 tsp sea salt
- 1 tsp coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Make the gingerbread cake first. Mix almond milk and vinegar and set aside for 5 minutes.
- Add all dry ingredients (flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt) in a medium bowl and whisk until combined.
- Add all wet ingredients (applesauce, brown sugar, molasses, coconut oil, vanilla, and milk/vinegar mixture) in a large bowl and 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 baking, make the salted caramel sauce. In a small pot, combine the coconut milk, coconut sugar, and salt over medium-high heat. Let it come to a boil stirring constantly.
- Once it comes to a boil, lower the temperature so it is at a light boil/simmer. Simmer/lightly boil for 30-40 minutes stirring frequently. Once the sauce has turned a dark amber color and has thickened enough to coat the back of a spoon, remove from heat and add the coconut oil and vanilla. Stir until combined. Allow it to cool and serve warm. Refrigerate in an airtight container or glass jar.
- Once cake is done and cooled a bit, drizzle some salted caramel on top. Enjoy!
