Brown Butter and Cacao Nibs Skillet Cake
This quick brown butter cacao nib skillet cake is gluten free, grain free, and so satisfying. The recipe by @acalculatedwhisk can also be found here: http://acalculatedwhisk.com/brown-butter-cacao-nib-skillet-cake/ *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.
- 1/4 cup unsalted butter
- 1/4 tsp sea salt
- 1 tsp fresh vanilla
- 1/2 cup buttermilk
- 1 cup lighty packed almond flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 2 large eggs
- 3 tbsp cacao nibs
- 2/3 cup Coconut Sugar
- 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.