This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
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!
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?
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.
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!
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:
8
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
This quick brown butter cacao nib skillet cake is gluten free, grain free, and so satisfying.
Ingredients
- 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
Instructions
- 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.
Notes
*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.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 196mgCarbohydrates: 24gFiber: 2gSugar: 18gProtein: 6g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
Thank you, Tara! Yes, it is so sad about Selma. Her blog is so wonderful!
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!
Thank you so much, Stephy! I think cacao nibs are great to have on hand. I also just like sprinkling them on ice cream.
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
Thank you, Nicole! 🙂
I love cacao nibs! There is a granola I love that has them in there.
I've love a big slice of this cake!
Thanks, Nicole! I bet that cacao nib granola is sooo good…
I've honestly become OBSESSED with cacao nibs lately, and brown butter is just always a good thing! Such a lovely cake!
Thanks, Joanne! I only recently discovered cacao nibs and they're ending up in every dessert I make 🙂
This cake looks awesome! I never thought of putting nibs in a cake like this. Excellent choice this month.
Thank you, Christie!
I actually have cocoa nibs in my possession! You cake is stunning.
Yay! I think they're going to become a kitchen staple over here. Thanks so much, Lauren!
That sounds amazing! The almond flour + cacao nibs must make this delicious 🙂
Thanks, June! They do make a great pair!
I love cooking / baking in cast iron – always looks so pretty. This cake sounds wonderful!
Thank you, Rebekah!
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 😀
Thanks, Julia!! I totally had this for breakfast with a big iced coffee the next day and it was perfect 🙂
I love how rustic this dessert looks in the Lodge pan! Awesome choice this month 🙂
Thanks, Melissa!
What an interesting cake! Your photos turned out amazing too!
Thank you, Sally!
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!
Thanks, Emily! Hope you get a cold front so you can bake this soon 🙂
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
Thank you so much, Karen!
YUM…this sounds just lovely and a perfect dessert for on a summer buffet table.
Thanks, Wendy!!
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!
Yes, this is definitely dinner material 🙂 Thanks, JJ!
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.
Thank you, Sue!
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
Thank you, Lynsey! Happy reveal day to you, too!
Becky, this is stunning! I have a big bag of cacao nibs just begging to be used. Love, love, love your photos!
Thank you so much, Karen! Aren't cacao nibs the best?!