Brown Butter Cacao Nib Skillet Cake

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!

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: 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!

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