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 pot luck 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 contains collagen, which is healing to the gut lining. So you're actually just consuming medicine if you really think about it 💁🏽♀️
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).
What you'll need:
1 x 8 inch cast iron skillet (I used this brand)
1 cup pumpkin puree (pure, no added sugar)
2 eggs
1/8 tsp pure monk fruit (I used this brand), sub with stevia if you prefer.
1 tsp vanilla extract
1/3 cup coconut oil, melted
1 cup gluten free baking flour (I used Bob's Red Mill 1:1 gf baking flour)
2 scoops (20g) plain collagen (I used Vital proteins)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice
1/3 cup chopped walnuts (omit for nut free)
1/3 cup dark chocolate chunks
What to do:
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 your flour, collagen, baking powder, baking soda, salt and pumpkin spice.
Pour wet batter into dry, mix until just incorporated. Be sure not to overtax 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.
Serve with coconut yogurt or coco whip and enjoy! **Best kept covered in the fridge
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