Apple-Coconut Skillet Cake

Apple-Coconut Skillet Cake

This is an amazing vegan cake! This cake is dense, moist and delicious. The coconut and apple batter bakes inside your oven-proof, 12-inch skillet from start to finish. Don’t let the gourmet beauty of this cake scare you away; it’s simple to make and your family will have a new favorite autumn dessert.

4 1/2 teaspoons EnerG egg replacer

3/8 cup (1/4 + 1/8) water

1 1/4 cup milled cane sugar

3/4 cup all-natural apple sauce

1/2 cup and 2 tablespoons vegetable oil, divided

1 teaspoon pure vanilla

1 1/2 cups unbleached white flour

1 1/2 cups whole-wheat pastry flour

1 teaspoon salt

1 teaspoon soda

1 cup unsweetened shredded coconut

5 small firm baking apples, such as Gala or Jonathan (11/4 pound)

1 orange slice (3/8-inch thick)

12-inch non-stick ovenproof skillet with straight sides

1. Whisk together egg replacer and water in a large bowl until foamy. Once the mixture is foamy, add the sugar, applesauce, 1/2 cup oil, and vanilla.

2. In a separate bowl, stir flours, salt, soda and coconut until well blended, then add to the applesauce mixture.

3. Using an apple peeler/corer/slicer, core and slice apples, leaving the peel on. Slice each stacked apple in half vertically, but don’t separate the slices.

4. Heat remaining 2 tablespoons oil in the 12-inch skillet over medium heat, tilting skillet to coat bottom.

5. Place orange slice in the center of the skillet. Arrange five apple halves, skin side down, in a circular spoke-like pattern around the orange slice. Arrange remaining halves around the outer edge of pan. Cook covered over medium-low heat for about five minutes, or until the apples are slightly softened.

6. Using the back of a spoon, gently press down and fan out the apples to cover the bottom of the skillet.

7. Gently spoon batter over apples into the skillet, spreading evenly. (The batter is very thick and you need to spoon it into place, trying not to move the apples out of place.)

8. Place skillet in oven and bake uncovered for 30 to 35 minutes at 350 degrees F.

9. Allow cake to cool for five minutes. Carefully invert onto a parchment-lined cooling rack or directly onto a serving plate.

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