This Apple-Cinnamon-Walnut Skillet Cake is a moist and easy recipe, which is made with fresh apples and chopped walnuts. It’s a straightforward recipe, ready in about 50 minutes.
Jump to RecipeApple-Cinnamon-Walnut Skillet Cake Recipe 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
How To Make Apple-Cinnamon-Walnut Skillet Cake
- Prep Oven and Pan: Preheat the oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil and set it aside.
- Combine Dry Ingredients: In a large mixing bowl, combine the brown rice or sorghum flour, buckwheat flour, baking powder, flax meal, cinnamon, baking soda, and salt. Whisk or stir with a fork until everything is well combined.
- Add Wet Ingredients: Add the maple syrup, sparkling water (or dairy-free milk), vanilla, and oil to the dry ingredients. Stir well with a fork until a cohesive batter forms.
- Add Apples and Walnuts: Grate the apples using a box grater. Add the grated apples and the chopped walnuts to the batter and stir to combine.
- Bake the Cake: Spoon the batter into the prepared cast-iron skillet and use a spatula to spread it into an even layer. Bake for 20 to 30 minutes, until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the skillet for at least 5 minutes before slicing it into 8 wedges to serve warm.
Recipe Tips
- What apples are best for this cake? Firm, crisp apples that hold their shape well are the best choice. Granny Smith will provide a tarter flavor that balances the sweetness, while Honeycrisp, Gala, or Braeburn are great sweeter options.
- Can I use a different pan besides cast iron? Yes. If you don’t have a cast-iron skillet, an oven-safe skillet or a standard 9- or 10-inch round cake pan will work. A cast-iron skillet is recommended as it creates a wonderfully crisp crust on the bottom and sides of the cake.
- Is this cake gluten-free and vegan? Yes, this cake is naturally gluten-free as it uses brown rice and buckwheat flours. It is also vegan if you use sparkling water or a dairy-free milk.
- How do I keep the cake from being dry? This cake is designed to be very moist, thanks to the oil, maple syrup, and grated apple. The main way to ensure it stays moist is to not overbake it. Start checking for doneness at the 20-minute mark.
What To Serve With Apple-Cinnamon-Walnut Skillet Cake
This rustic, hearty cake is delicious on its own, especially warm from the oven, but also pairs well with:
- A scoop of vanilla bean or salted caramel (dairy-free) ice cream
- A dollop of coconut yogurt or regular Greek yogurt
- An extra drizzle of pure maple syrup
- A simple dusting of powdered sugar
How To Store Apple-Cinnamon-Walnut Skillet Cake
Room Temperature: Store the cooled cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days. Freeze: Wrap the completely cooled cake (or individual slices) tightly in a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Apple-Cinnamon-Walnut Skillet Cake Nutrition Facts
- Serving: 1 wedge (of 8)
- Calories: 430kcal
- Protein: 7g
- Fat: 25g
- Carbohydrates: 45g
- Sugar: 18g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The carbonation in sparkling water adds air and lightness to the batter. This is especially helpful in gluten-free and vegan baking, as it helps create a less dense crumb without the use of eggs.
This recipe is specifically designed for the unique, nutty flavor of buckwheat flour and the neutral base of brown rice flour. You could likely substitute a good quality 1-to-1 gluten-free baking blend, but it will change the signature taste and texture of the cake.
Yes, this is normal. Gluten-free cakes, especially those made with hearty flours like buckwheat and without eggs, are naturally denser and moister than their traditional wheat-based counterparts. It should have a texture that is rich and satisfying, not light and airy.
Try More Recipes:
Apple-Cinnamon-Walnut Skillet Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes30
minutes430
kcalA rustic and hearty one-pan skillet cake that is naturally gluten-free and vegan, packed with grated apples, crunchy walnuts, and warm cinnamon spice.
Ingredients
1 cup brown rice or sorghum flour
1 cup buckwheat flour
1 tbsp + 1 tsp baking powder
1 tbsp + 1 tsp flax meal
2 tsp ground cinnamon
1/2 tsp baking soda & 1/4 tsp salt
1/2 cup pure maple syrup
1/3 cup sparkling water or dairy-free milk
1/2 cup oil & 1 tsp vanilla
2 large apples, grated
1 cup chopped walnuts
Directions
- Preheat oven to 350°F. Grease a 10- or 12-inch cast-iron skillet.
- In a large bowl, whisk together all the dry ingredients (flours, baking powder, flax meal, cinnamon, soda, salt).
- Add the wet ingredients (maple syrup, sparkling water, vanilla, oil) to the dry and stir until a batter forms.
- Fold in the grated apples and chopped walnuts.
- Spread the batter evenly into the prepared skillet.
- Bake for 20-30 minutes, until the top is lightly browned and a tester comes out clean.
- Let it cool for 5 minutes in the skillet before slicing into wedges and serving warm.
Notes
- A cast-iron skillet gives this cake the best crispy edges, but a regular 10-inch cake pan can also be used.
- The flax meal acts as a binder in this egg-free recipe, so don’t skip it.
- Do not over-mix the batter; stir just until the ingredients are combined for a more tender cake.
- This cake is wonderfully moist and dense by design, perfect for a hearty breakfast or dessert.
