Almond Skillet Cake Recipe

Name: Almond Skillet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup coconut oil solid; 3 tablespoons almond butter; 1 teaspoon almond extract; 2 eggs; 1/2 teaspoon salt; 1/2 cup brown sugar; 1 teaspoon cinnamon; 1/4 cup tapioca flour; 1/2 cup gluten ground, free quick oats, oat flour; 2 tablespoons slivered almonds

Servings: persons

1/4 cup coconut oil solid
3 tablespoons almond butter
1 teaspoon almond extract
2 eggs
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup tapioca flour
1/2 cup gluten ground, free quick oats, oat flour
2 tablespoons slivered almonds

1
["Preheat oven to 350
2
Place 1/4 cup of coconut oil in a skillet, over a very low flame and turn flame off as soon as the coconut oil melts
3
Add almond butter and almond extract
4
Then, whisk in 2 eggs
5
Add brown sugar, salt and cinnamon", "Then, fold in oats and tapioca flour* (*for added texture. If you don't have tapioca flour, you can just use 3/4 cup oats - the texture will be different.
6
Top with slivered almonds and bake 25 minutes
7
Pair with Quaker(R) Real Medleys(R) Yogurt Cups for a delicious and satisfying dessert/breakfast."]

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup coconut oil solid, 3 tablespoons almond butter, 1 teaspoon almond extract, 2 eggs, and more.

Yes, Almond Skillet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Skillet Cake

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