Decadent Vegan Chocolate Amaretto Skillet Cake: A Dairy-Free, Egg-Free Delight

Prepare to fall in love with your cast iron skillet all over again! This recipe introduces a truly irresistible treat: a Chocolate Amaretto Skillet Cake that’s entirely dairy-free, egg-free, and soy-free. But don’t mistake its vegan nature for a lack of indulgence – this cake is packed with rich chocolate flavor and the sophisticated hint of amaretto. And for those who enjoy a little kick, rest assured, it’s not alcohol-free (though the alcohol content does diminish during baking) and definitely not caffeine-free, thanks to the coffee which wonderfully deepens the chocolate notes. If you prefer, a decaffeinated coffee can easily be substituted without compromising flavor.

The inspiration for this delightful dessert struck during a weekend chocolate craving. Initially, I had a bag of fresh cranberries – a post-holiday sale find – earmarked for cranberry orange muffins, a family favorite. But as the desire for chocolate grew, my thoughts drifted from citrusy muffins to something grander. What if I combined cranberries and orange with chocolate? Then, a more exciting idea blossomed: a luxurious chocolate amaretto cake! The unique almond liqueur pairs beautifully with rich chocolate, elevating a simple cake into something truly special.

This recipe truly came to life, marrying the comforting allure of chocolate gooeyness with the practical charm of my cast iron skillet. In the images you’ll see here, I’ve used my 12-inch skillet. Since then, I’ve expanded my collection to include a 10-inch skillet, and I often bake this cake in the smaller size too. The beauty of baking in cast iron is its even heat distribution, which results in a wonderfully moist and consistently baked cake. When using a smaller skillet, simply adjust the baking times by a few extra minutes to ensure perfect doneness.

What I adore most about this chocolate cake is its exquisite balance. It delivers just the right amount of chocolate intensity and sweetness without being overwhelmingly rich. My daughter and I are quite particular about our chocolate cakes – they can’t be too dense or too bland. This Vegan Chocolate Amaretto Skillet Cake strikes that perfect, harmonious note right in the middle, satisfying any chocolate lover without leaving them feeling heavy.

The Magic of Baking in a Cast Iron Skillet

Baking a cake in a cast iron skillet isn’t just a trend; it’s a fantastic method that yields superior results. Cast iron retains and distributes heat incredibly well, ensuring your cake bakes evenly from edge to center. This often leads to a beautifully crisp edge and a tender, moist interior – a texture combination that’s hard to beat. Plus, serving directly from the skillet adds a rustic, charming touch to any gathering. If you’re new to cast iron baking, this recipe is a perfect introduction to its many benefits.

Vegan Chocolate Amaretto Skillet Cake: The Recipe

(Dairy-Free, Egg-Free, Soy-Free, Vegan)

Crafting a delicious vegan cake doesn’t require exotic ingredients. This recipe relies on common pantry staples and a few plant-based swaps that are readily available. The result is a cake so rich and flavorful, you’d never guess it’s completely free of dairy, eggs, and soy.

Ingredients for the Cake:

• 1 1/2 cups All-Purpose Flour: The foundation of our cake. For a gluten-free option, you can experiment with a high-quality gluten-free all-purpose flour blend, though results may vary slightly.
• 1 cup Granulated Sugar: Provides essential sweetness and helps with moisture retention.
• 1 tsp Salt: A crucial ingredient that balances and enhances all the other flavors, particularly the chocolate.
• 1 tsp Baking Soda: Our primary leavening agent, which reacts with the apple cider vinegar to give the cake its lift and tender crumb.
• 1/3 cup Unsweetened Cocoa Powder: Choose a good quality cocoa powder for the best chocolate flavor. Dutch-processed cocoa powder will give a darker color and milder flavor, while natural cocoa will be lighter and slightly more acidic.
• Almost 1 cup Hot Coffee (regular or decaf): Approximately 2 tablespoons shy of a full cup. Hot coffee deepens and enriches the chocolate flavor without making the cake taste like coffee. The hot temperature also helps bloom the cocoa powder, intensifying its taste.
• 2 Tbsp Amaretto Liqueur: The star flavor! This almond-flavored liqueur adds a sophisticated, nutty aroma and taste that pairs perfectly with chocolate.
• 1/2 cup Canola Oil: A neutral-flavored oil that contributes to the cake’s moist texture. Other neutral oils like vegetable oil or grapeseed oil can also be used.
• 1 1/2 tsp Vanilla Extract: Enhances the overall sweetness and complexity of the cake.
• 1 Tbsp Apple Cider Vinegar: Reacts with the baking soda to create carbon dioxide, which gives the cake its light and fluffy texture. I prefer Bragg’s organic for its consistent quality.
• Your Favorite Berries (optional): Fresh raspberries, strawberries, or blueberries can add a lovely burst of freshness and color.
• Fresh Mint for Garnish (optional): A sprig of mint offers a beautiful visual contrast and a subtle aromatic lift.

Ingredients for the Glaze:

This simple yet decadent glaze perfectly complements the cake, adding an extra layer of chocolatey richness and amaretto flavor.

• 2 squares (or equivalent) Dairy-Free Baker’s Chocolate: Look for baking chocolate that explicitly states “dairy-free.” Dark chocolate varieties are often naturally dairy-free.
• 2 Tbsp Amaretto Liqueur: Reinforces the amaretto flavor profile in the glaze.
• 1 Tbsp Vegan “Butter”: Choose a high-quality vegan butter substitute. Many brands offer soy-free options, such as certain varieties of Earth Balance. If not strictly vegan, regular butter can be used.
• 1 Tbsp Almond Milk: Helps create a smooth, pourable consistency for the glaze. Any plant-based milk will work.
• 1 Tbsp Granulated Sugar: Adds sweetness and helps achieve a glossy finish.

Directions: Your Step-by-Step Guide to Baking Perfection

• Prepare Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). An accurately preheated oven is crucial for even baking.
• Prep Your Skillet: Lightly coat a 12-inch cast iron skillet with nonstick cooking spray. This prevents sticking and ensures easy removal (if you choose to remove it). If you don’t have a cast iron skillet, a 9×9 inch or 8×8 inch baking pan can be used as an alternative, though you may need to bake it for a couple of extra minutes.
• Combine Dry Ingredients: In a medium-large mixing bowl, thoroughly whisk together all the dry ingredients: flour, sugar, salt, baking soda, and cocoa powder. Ensuring these are well combined prevents clumps and guarantees a consistent texture throughout the cake.
• Prepare the Wet Ingredients (Amaretto & Coffee): Pour the 2 tablespoons of amaretto into a liquid measuring cup. Then, carefully add the hot coffee to the same measuring cup until the liquid reaches the 1-cup mark. The hot coffee helps to “bloom” the cocoa powder, intensifying its chocolate flavor.
• Combine Wet Ingredients with Dry: Add the amaretto-coffee mixture, along with the canola oil, vanilla extract, and apple cider vinegar, to the bowl containing the dry ingredients.
• Mix the Batter: Whisk the mixture until all ingredients are just combined and the batter is smooth. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are perfectly fine.
• Pour into Skillet: Carefully pour the prepared cake batter into your greased cast iron skillet, spreading it evenly.
• Bake the Cake: Place the skillet in your preheated oven on a center rack, or one level below the center, for optimal heat circulation.
• Monitor Baking Times: Bake for 25-26 minutes if using a 12-inch skillet. If you’re using a 10-inch skillet, the baking time will be slightly longer, around 28-30 minutes. To check for doneness, insert a knife or a toothpick into the center of the cake; it should come out clean or with only a few moist crumbs attached.
• Prepare the Glaze While Baking: While the cake is in the oven, prepare your decadent glaze. In a small pot or saucepan on the stove, combine all the glaze ingredients: dairy-free baker’s chocolate, amaretto, vegan butter, almond milk, and sugar. Stir continuously with a whisk over low heat until everything is melted and smoothly blended. Be vigilant to prevent the mixture from burning.
• Poking Holes for Flavor Infusion: Once the cake is baked, remove it from the oven and place it on a heat-resistant surface or a hot pad. Using a small knife, the end of a spoon, or a chopstick, poke several small holes all over the top of the cake. These holes will allow the glaze to seep in, infusing every bite with extra moisture and flavor. (Avoid making holes too large; smaller, numerous holes are better for even distribution.)
• First Glaze Drizzle: Drizzle about half of the prepared glaze evenly over the entire warm cake, ensuring some of it gets into the freshly poked holes. This initial layer deeply flavors the cake’s interior.
• Second Glaze Layer: Drizzle the remaining half of the glaze on top. Immediately after pouring, or as you pour, use a rubber scraper or the back of a spoon to spread the glaze evenly over the entire surface of the cake. This will create a thin, glossy coat.
• Final Oven Finish: Return the skillet to the oven, placing it on the top rack this time, for an additional 3 minutes. This brief exposure to heat helps the glaze set slightly and adhere beautifully to the cake.
• Serve and Enjoy: Serve the cake warm, directly from the skillet, for the ultimate comforting experience. Enhance it with your favorite fresh berries or a scoop of dairy-free vanilla ice cream. (Note: no additional syrup was added to the cake in these pictures – the luscious top is solely the chocolate amaretto glaze!)

Note on poking holes: The holes do not need to be large. In fact, it’s often better to use a small knife or the small end of chopsticks for cleaner, more effective infusion. I once experimented with using the back of a wooden spoon for larger holes to see if it impacted the taste. While the flavor was still fantastic, the aesthetic was a little… quirky. Stick to smaller perforations for the best look!

Customization and Serving Suggestions

This Vegan Chocolate Amaretto Skillet Cake is wonderful as is, but it also lends itself beautifully to customization. Feel free to fold in chopped nuts like walnuts or pecans for added texture. A sprinkle of chocolate chips (dairy-free, of course!) in the batter can intensify the chocolate factor. For a different flavor profile, consider swapping amaretto for another liqueur, such as rum or an orange-flavored Grand Marnier, though the classic amaretto truly shines here.

When serving, warm slices are divine on their own. For an extra special treat, pair it with a scoop of vegan vanilla bean ice cream or a dollop of coconut whipped cream. A scattering of fresh berries like raspberries or strawberries adds a bright contrast to the rich chocolate. This cake is perfect for a cozy dessert at home, or even a delightful showstopper at a dinner party.

Don’t let that chocolate craving linger! Pin this recipe, save it, and make it your go-to whenever you desire a truly decadent, yet surprisingly simple, vegan chocolate cake. Your cast iron skillet (and your taste buds!) will thank you.