This Pumpkin Spice Skillet Cake is one of those recipes you’ll keep going back to when the holiday baking season comes around. You know, when you have a potluck dinner invite every other weekend and you want to impress your friends? This is it. Hell, this skillet cake recipe is even worthy of Thanksgiving itself. Why? For 2 reasons.
1. There’s no added sugar (bar some much need chocolate chips). So you can still enjoy a pumpkin-ey dessert while giving your blood sugar that much needed break from all the indulgent festivities.
2. It’s the perfect hybrid of cake and brownie. The addition of chocolate chunks jazzes it up and sets it apart from the traditional Pumpkin Pie.
What’s even better, and I’m sure you already knew this was coming. It’s Dairy, Gluten, Soy and Nut Free (just omit the chopped walnuts).
Pumpkin Spice Skillet Cake
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes30
minutes40
minutesThis low sugar pumpkin spice skillet cake is soft, doughy, has chunks of chocolate throughout and just screams Thanksgiving.
Ingredients
1 cup pumpkin puree
1 cup Bobs Red Mill gluten free baking flour
2 eggs
1/3 cup coconut oil, melted
2 tsp pumpkin spice
1/8 tsp pure monk fruit, sub with stevia if you prefer.
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup chopped walnuts (omit for nut free)
1/3 cup dark chocolate chunks
Directions
- Preheat oven to 350F
- In a blender, add in your pumpkin, vanilla, eggs and coconut oil. Blend for 2 minutes until you have a smooth and fluffy batter
- In a medium bowl, mix together flour, baking powder, baking soda, salt and pumpkin spice.
- Pour wet batter into dry, mix until just incorporated. Be sure not to over mix the batter.
- Fold in your walnuts (if using) and chocolate chunks.
- Pour batter into your lightly greased iron skillet, smoothing over the top to ensure an even bake.
- Top with a few chocolate chunks for aesthetics. Bake for 25-30 minutes. Until the top has risen and starts to crack slightly.
- Remove from the oven and allow to cool completely before cutting into it.
Notes
- Best served with coconut yogurt or coco whip
- Store covered in the fridge for up to 1 week.
- Heat up for 20 seconds in the microwave before serving.
