Chocolate Chip Gingerbread Skillet Cake with Salted Caramel Sauce (vegan, refined sugar free)
This chocolate chip gingerbread skillet cake is the perfect holiday dessert that is cozy, so flavorful, and delicious. The salted caramel sauce on top is absolutely amazing!
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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