Pumpkin Cranberry Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!
Andd the pumpkin craze continues…….
I’m definitely team “enjoy pumpkin all year round”, but I respect that some of your may not be that way. But for now, lets keep up the trend!
I’ve always been a huge fan of pumpkin bread with cranberries and chocolate chips. The tart-sweet addition takes pumpkin bread to a whole other delicious level that I can’t let go of.
However, I’m not a loaf person. I hate the uncertainty of loaf pans becuase sometimes quick bread doesn’t want to come out in one whole piece. Not okay with me.
That is why I made this in skillet cake form, becuase all you have to do is slice a piece and call it a day 😉
Plus, the last time I made a skillet cake was this Berry Rhubarb Skillet Cake , which I and many others really enjoyed. So now I present to you a tasty fall-inspired version!
almond flour
almond butter
pumpkin
maple syrup
egg (or flax egg)
baking soda
cranberries
dark chocolate chips
Pumpkin Cranberry Skillet Cake
Pumpkin Cranberry Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!
Pumpkin Cranberry Skillet Cake {Paleo + Vegan option}
Ingredients
- 1 cup almond flour
- 1/2 tsp. baking soda
- 1/2 cup almond butter]
- 1/2 cup pumpkin
- 1/4 cup maple syrup
- 1 egg beaten (sub flax egg for vegan option)
- 1 cup cranberries thawed if frozen
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 and spray a cast iron skillet with cooking spray. Set aside.
- Combine almond flour and baking soda in a large bowl.
- Combine almond butter, egg, maple syrup and pumpkin in separate bowl and mix well.
- Add wet ingredients to dry ingredients and mix well, add in cranberries and chocolate chips to combine. Spoon batter into cast iron skillet.
- Bake for 35 minutes or until done.
- Let cool before slicing.
- Enjoy!
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Flourless Pumpkin Snack Cake {Paleo + Vegan }
This is such an appetizing dish which I can wait to try myself. Is it possible to use honey instead of maple syrup when preparing it?
I have to agree 100% with you that I love a cake pan better than a loaf pan; I’ve had far less cakes stick than loaves. And the pumpkin cranberry chocolate combo is always so good; the texture of this cake looks so moist!
Yummm! This looks so fluffy and lovely – and what an awesome flavour combo!!
Yes honey will work fine! Hope you enjoy Agness 🙂
Yes loaf pans are challenging! Thanks Em, it is super moist!
Thanks so much Kristy!