RECIPE FROM FETTLE VEGAN

(Click on the link to check out her blog for some more fall inspired recipes!)

Deep Dish Apple Cinnamon Skillet Cake Ingredients:
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


Directions:
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. Makes 1 large 9-inch skillet of cake- make as many servings out of that as you like.  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.

Maple Vanilla Glaze Ingredients & Instructions:
1 cup raw soaked cashews
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup to 2/3 cup water

In a food processor or high speed blender combine cashews, syrup, & vanilla. Begin blending, adding water until desired consistency is reached. Add frosting to cake just prior to serving. Stays saved in the fridge for up to 2 weeks.

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