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Brown Butter Cacao Nib Skillet Cake

July 27, 2015 By Becky 38 Comments

Brown Butter Cacao Nib Skillet Cake (Gluten free, Grain free) | acalculatedwhisk.com
This quick brown butter cacao nib skillet cake is gluten free, 
grain free, and so satisfying.
It cooled down just enough in Boston this weekend for me to feel good about cranking up the oven and baking a cake. And boy, was I glad I did! This grain-free skillet cake is so easy to whip up, looks and smells like a giant cookie, but boasts a unique and sophisticated flavor thanks to the browned butter and cacao nibs. I highly recommend making it today–it’s perfect for dessert or simply as a snack cake!
Brown Butter Cacao Nib Skillet Cake (Gluten free, Grain free) | acalculatedwhisk.com
This recipe is adapted from Selma’s Table, my assigned blog for this month’s Secret Recipe Club reveal day. I had a hard time choosing a recipe because Selma has so many tantalizing options. I almost bought anchovies for the first time because this walnut, herb, and anchovy sauce sounded so delicious (I wanted to pair it with some zoodles!). This Italian version of shepherd’s pie looks fabulous, too. Also, what sounds better than black summer truffle pesto roast chicken?

Brown Butter Cacao Nib Skillet Cake (Gluten free, Grain free) | acalculatedwhisk.com
Pretty much nothing . . . except this cake! As soon as I saw this recipe, I knew it was the one. I recently stocked up on cacao nibs (and all my other gluten-free pantry staples) from Thrive Market, and have been enjoying the pop of rich chocolate flavor that they add to all manner of desserts. I’m always thrilled to make a recipe that doesn’t require a trip to the store!
Making brown butter is simple and quick (it’s like making ghee, but you don’t have to strain it). It adds a wonderfully nutty depth of flavor to this cake, forming a wonderful backdrop for the punchy cacao nibs.
Brown Butter Cacao Nib Skillet Cake (Gluten free, Grain free) | acalculatedwhisk.com
I made a few changes to Selma’s recipe. I used buttermilk instead of creme fraiche since I didn’t have any creme fraiche on hand (I actually didn’t have any buttermilk, either–see the note below the recipe for how I made my own). To make the cake grain free, I substituted almond and tapioca flours for the regular flour. Finally, I made the cake in a cast iron skillet instead of a cake pan. I love baking in my Lodge skillet because it looks rustic and nothing ever sticks. Everything is just more fun in a cast iron skillet!
Brown Butter Cacao Nib Skillet Cake (Gluten free, Grain free) | acalculatedwhisk.com
I hope you give this unique cake a try! Pop over to Selma’s Table to see more of her delectable recipes, and check out all of this month’s Secret Recipe Club creations in the link-up at the bottom of this post.

 

Brown Butter Cacao Nib Skillet Cake
Yield: About 8 servings
Prep time: 10 minutes
Bake time: 20 minutes
Ingredients (adapted from Selma’s Table):
1/4 cup (4 tablespoons) unsalted butter, plus more for the pan
2/3 cup raw or coconut sugar
1/4 teaspoon sea salt
1 teaspoon vanilla
2 large eggs
1/2 cup buttermilk*
1 cup lightly packed almond flour
1/4 cup tapioca flour
1/2 teaspoon baking soda
3 tablespoons cacao nibs

*No buttermilk? Add 1 teaspoon white vinegar to your half-cup measure. Fill it up the rest of the way with milk (I used whole milk, but any milk will work) and wait 5-10 minutes. You’ve got a homemade buttermilk stand-in! The acidity is important in this recipe because it reacts with the baking soda to help the cake rise.

Preheat the oven to 350. Grease a 9- or 10-inch cast iron skillet with butter.
Melt the 1/4 cup butter in a small saucepan over medium-low heat, swirling the pan occasionally. Continue to cook until chestnut brown bits appear in the bottom of the pan, and then remove from the heat right away.
Measure out the sugar into a heatproof bowl. Pour the browned butter on top. Add the salt and vanilla and whisk well. Add the eggs one at a time, whisking until the mixture is nice and smooth. Whisk in the buttermilk.
Add the almond flour, tapioca flour, and baking soda and whisk well. Stir in the cacao nibs. Pour the batter into the skillet and bake for about 20 minutes, or until the top is a deep golden brown and a toothpick inserted into the center of the cake comes out clean. Cool for at least 20 minutes. Slice and serve the cake right from the skillet, warm or at room temperature, with whipped cream if desired.

Note: For whipped cream that holds up well in the refrigerator for a day or two, add 1/4 cup mascarpone cheese per cup of heavy cream. Details here!

Brown Butter Cacao Nib Skillet Cake (Gluten free, Grain free) | acalculatedwhisk.com
An InLinkz Link-up
Brown Butter Cacao Nib Skillet Cake (Gluten free, Grain free) | acalculatedwhisk.com

Filed Under: dessert, gluten free, recipe, vegetarian Tagged With: baking, brown butter, butter, cacao nibs, cake, chocolate, grain free, secret recipe club

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Comments

  1. Tara says

    August 1, 2015 at 2:16 am

    Absolutely beautiful photos! This cake looks delicious. I am so sorry to hear about Selma. I was not previous familiar with her blog. I will definitely need to look through her recipes. This is a wonderful pick.

    Reply
    • Rebecca Winkler says

      August 21, 2015 at 12:38 pm

      Thank you, Tara! Yes, it is so sad about Selma. Her blog is so wonderful!

      Reply
  2. Stephy says

    July 30, 2015 at 2:40 am

    This looks super fantastic. I rarely use cacao nibs, but I might have to pick some up for this kind of recipe. Wonderful SRC post!

    Reply
    • Rebecca Winkler says

      August 21, 2015 at 12:37 pm

      Thank you so much, Stephy! I think cacao nibs are great to have on hand. I also just like sprinkling them on ice cream.

      Reply
  3. nicole says

    July 28, 2015 at 4:28 pm

    This looks great! I also have a bag of cacao nibs I picked up at Home Goods recently. I'm in love with how it looks like a giant cookie cake

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:18 am

      Thank you, Nicole! 🙂

      Reply
  4. nicole @ I am a Honey Bee says

    July 28, 2015 at 3:12 pm

    I love cacao nibs! There is a granola I love that has them in there.

    I've love a big slice of this cake!

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:18 am

      Thanks, Nicole! I bet that cacao nib granola is sooo good…

      Reply
  5. Joanne says

    July 28, 2015 at 12:29 pm

    I've honestly become OBSESSED with cacao nibs lately, and brown butter is just always a good thing! Such a lovely cake!

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:17 am

      Thanks, Joanne! I only recently discovered cacao nibs and they're ending up in every dessert I make 🙂

      Reply
  6. Christie Campbell says

    July 28, 2015 at 8:52 am

    This cake looks awesome! I never thought of putting nibs in a cake like this. Excellent choice this month.

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:17 am

      Thank you, Christie!

      Reply
  7. Lauren Everson says

    July 28, 2015 at 2:50 am

    I actually have cocoa nibs in my possession! You cake is stunning.

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:16 am

      Yay! I think they're going to become a kitchen staple over here. Thanks so much, Lauren!

      Reply
  8. June Burns says

    July 27, 2015 at 4:02 pm

    That sounds amazing! The almond flour + cacao nibs must make this delicious 🙂

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:15 am

      Thanks, June! They do make a great pair!

      Reply
  9. Rebekah Hills says

    July 27, 2015 at 3:27 pm

    I love cooking / baking in cast iron – always looks so pretty. This cake sounds wonderful!

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:15 am

      Thank you, Rebekah!

      Reply
  10. Julia says

    July 27, 2015 at 1:47 pm

    Oooof that caaaake! I want it for breakfast is looks so tasty! I love that it's made with almond flour and coconut sugar – my baking faves! I have everything I need on hand already so I'm thinking I need to make this vision a reality ASAP 😀

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:15 am

      Thanks, Julia!! I totally had this for breakfast with a big iced coffee the next day and it was perfect 🙂

      Reply
  11. Melissa @ Fried Ice and Donut Holes says

    July 27, 2015 at 1:31 pm

    I love how rustic this dessert looks in the Lodge pan! Awesome choice this month 🙂

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:14 am

      Thanks, Melissa!

      Reply
  12. SallyBR says

    July 27, 2015 at 12:53 pm

    What an interesting cake! Your photos turned out amazing too!

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:14 am

      Thank you, Sally!

      Reply
  13. Emily says

    July 27, 2015 at 12:41 pm

    You had me at giant cookie. And I love your big slices. I wish it was cooler where I am to do some baking. Happy Reveal Day!

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:13 am

      Thanks, Emily! Hope you get a cold front so you can bake this soon 🙂

      Reply
  14. Karen S Booth says

    July 27, 2015 at 10:37 am

    What a wonderful recipe to pick for SRC reveal day and it's hard to believe that it is GF too! LOVE your cast iron skillet! Karen

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:11 am

      Thank you so much, Karen!

      Reply
  15. Wendy Klik says

    July 27, 2015 at 10:13 am

    YUM…this sounds just lovely and a perfect dessert for on a summer buffet table.

    Reply
    • Rebecca Winkler says

      July 29, 2015 at 12:10 am

      Thanks, Wendy!!

      Reply
  16. JJ - 84thand3rd says

    July 27, 2015 at 8:37 am

    Haha everything is better in cast iron – and with your changes this sounds absolutely brilliant. I can totally make a big cookie for dinner, right? Great SRC pick!

    Reply
    • Rebecca Winkler says

      July 27, 2015 at 6:35 pm

      Yes, this is definitely dinner material 🙂 Thanks, JJ!

      Reply
  17. Couscous & Consciousness says

    July 27, 2015 at 7:33 am

    Cacao nibs have been a relatively new discovery for me in the last few months, and I welcome any opportunity to use them, so this looks like a winner for me. Loving the idea of baking a cake in a skillet too. Great choice.

    Reply
    • Rebecca Winkler says

      July 27, 2015 at 6:35 pm

      Thank you, Sue!

      Reply
  18. Lynsey says

    July 27, 2015 at 4:19 am

    I am obsessed with skillet cookies and this one looks amazing! So going to have to make this recipes so very soon! Happy reveal day

    Reply
    • Rebecca Winkler says

      July 27, 2015 at 6:34 pm

      Thank you, Lynsey! Happy reveal day to you, too!

      Reply
  19. Karen Kerr says

    July 27, 2015 at 4:06 am

    Becky, this is stunning! I have a big bag of cacao nibs just begging to be used. Love, love, love your photos!

    Reply
    • Rebecca Winkler says

      July 27, 2015 at 6:34 pm

      Thank you so much, Karen! Aren't cacao nibs the best?!

      Reply

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