Apple-Cinnamon-Walnut Skillet Cake
In addition to naturally sweet apples, other nourishing ingredients in this cake include Omega-3-rich walnuts, along with a duo of fiber-rich flours: whole-grain buckwheat and brown rice. Cinnamon takes the flavor up a notch, and with no eggs or dairy, this cake is perfect for anyone following a vegan diet. Even better? It's totally acceptable to pair a slice with some protein-rich Greek yogurt and happily declare "Breakfast is served!"
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 425
- Total Fat
- 26 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 180 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
- Sugar
- 17 grams
Ingredients
1/2 cup high-oleic sunflower oil or canola oil, plus extra for the pan
1 cup brown rice or sorghum flour
1 cup buckwheat flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon plus 1 teaspoon flax meal
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pure maple syrup
1/3 cup sparkling water or unsweetened dairy-free milk
1 teaspoon pure vanilla extract
2 large apples
1 cup chopped walnuts
Directions
- Preheat the oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil and set aside.
- Combine the flours, baking powder, flax meal, cinnamon, baking soda and salt in a mixing bowl, and stir with a fork or whisk until well combined. Add the maple syrup, sparkling water, vanilla and oil and stir well with a fork to combine.
- Grate the apples with a box grater or a food processor with a grater attachment blade. Add the apples and walnuts to the batter and stir to combine.
- Spoon the batter into the prepared skillet and spread evenly. Bake until the top is lightly browned, 20 to 30 minutes. Let cool 5 minutes, then slice into 8 wedges and serve.
