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Apple Spice Skillet Cake


square skillet cake for madeI absolutely love the fall! The crisp sunny autumn days in Colorado showcase the breathtaking golden aspen leaves as they pop against an evergreen background. This time of year I live for apples! I love trips to apple orchards, and the farmers market for the season’s best apples in all of their glory. Honey Crisp, Granny Smith, McIntosh… I love them all!  This particular recipe was made with empire apples from my husband’s family’s farm in central New York. A special thanks to Paul & Roz for sending us such a wonderful fall care package. 


Empire apples w larger thank youAnother thing I love about this time of year is baking, of course! In my mind October marks the beginning, of what I like to call, “baking season”. Preheat your oven and dust off your mixer! I’ve got some great recipes coming your way this fall.


As a new featured maker on Made Collection, I was inspired by the fabulous Lodge cast iron skillets they offer as a part of their collection. Confession: My kitchen cupboards are filled with expensive stainless steel pots and pans, but the truth is I rarely use them. I do nearly all of my stove top cooking in cast iron. From pancakes in the morning, grilled sandwiches for lunch and seared salmon for dinner, my cast iron pan is my go to. I even cook with it on my grill! So, its no wonder I was inspired to create this delicious apple spice skillet cake for my friends at Made Collection. And speaking of Made Collection, visit their sight to shop for Lillabee online!!


 apple spice skillet cake for made collection 2

Although this apple spice skillet cake is a simple recipe, the warming flavors of cinnamon and spice and the pop of tart apples are really spectacular. And baking in a skillet gives it a ton of rustic charm! The best part of this recipe is that you can make it any time of the year. It’s delicious served warm on a cold day for breakfast and equally appropriate to bring to a summer picnic and serve with ice cream.

Enjoy the season and happy baking!

Lillabee Apple Spice Skillet Cake:

  • One box of Lillabee Classic Yellow Cake Mix
  • ¾ cup of milk (cow, rice, almond, etc)
  • 1 tsp vanilla extract
  • 2 Tb ground pumpkin pie spice blend (cinnamon,clove, nutmeg, ginger)
  • 2 tsp ground cinnamon
  • ¼ cup + 1 Tb sugar
  • 2 tsp apple cider vinegar or lemon juice
  • ¼ cup butter or non-dairy butter substitute
  • 2 large eggs (vegan substitutions here)
  • 2-3 tart apples (granny smith, Cortland, empire, etc.)
  • 10¼” Lodge cast iron skillet


Place rack in center of oven and preheat oven 350º F.

Lightly grease cast iron skillet and set aside. Mix ¼ cup sugar with 2 tsp cinnamon and set aside. Sift Lillabee flour pack with 1 Tb pumpkin pie spice blend.

Mix cake batter as directed on the back of the Lillabee Classic Yellow Cake Mix. Once batter is mixed, measure out ¼ cup and mix with 1 Tb pumpkin pie spice blend and 1 Tb sugar. Set aside. Pour half of the remaining batter into the greased skillet. Top with dollops of the spiced batter mixture, then pour remaining batter over top. Use a knife to draw zig-zag lines through then entire skillet contents to create the swirl. Do not overmix.

Next, core and slice apples thin. Arrange on top of cake batter and generously top with the cinnamon sugar mixture.

Place skillet in the oven and bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Use caution, as the skillet handle will be hot. Let cool, slice and enjoy!

Happy Baking!

PS- Now you can buy Lillabee online! Visit Made Collection to shop Lillabee.

Sweet Potato Spice Waffles

sweet potato spice waffles coverFall is my favorite time of the year and one of the reasons I like the season so much is because of all the delicious foods.  Pumpkin is typically my go-to fall flavor, however, this year I am a little obsessed with sweet potato.  Pumpkin pancakes have been my favorite breakfast treat for quite some time now, but after this morning’s Sweet Potato Spice Waffles, it may be tough for me to decide between the two recipes.  I made the Sweet Potato Spice Waffles completely vegan today and also added lots of cinnamon, nutmeg and pumpkin pie spice to boost the nutrition.  These waffles are thick and delicious, and are the perfect meal to wake up to on a Fall day.  Please try out this recipe and let me know which you like best–the Pumpkin Pancakes or Sweet Potato Spice Waffles… take my word, it is a tough decision.  Happy Fall and Happy Baking!

  • 2/3 cup Milk (rice, almond, cow etc.)
  • 1 Tbls Canola Oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Sweet Potato Puree
  • 1 Tbls Sugar
  • 1 Cup Perfect Waffle Mix
  • 3/4 tsp Cinnamon
  • 1/8 tsp Pumpkin Pie Spice
  • 1/8 tsp Nutmeg


Plug in your waffle iron and let it pre-heat.


In a bowl, whisk together the milk, oil, vanilla and sweet potato puree.  In a separate bowl, whisk together the waffle mix, sugar and spices.  Slowly add the dry mixture to the wet mixture and whisk to combine.  Let the batter stand for 2-5 minutes.


Pour about 1/2 cup of the batter onto the hot waffle iron.  You may need more or less batter depending upon the size of your waffle maker.  The waffles are done when the edges turn golden brown, however consult your waffle iron for best results.

Serve with granola, pecans, butter and/or agave nectar.  Enjoy!

Damien’s Vegan Carrot Cake

I recently had a request from a friend for a gluten free, vegan carrot cake recipe for her son Damien’s first birthday. No gluten, no eggs, no dairy…. NO PROBLEM! Lillabee to the rescue! What a pleasure and honor it was to create this recipe. It was just 6 months ago that we were celebrating the joyous milestone of our daughter Violet’s first birthday. Being a mother has been the most amazing experience of my life. There are moments of pure joy and moments of pure terror, yet every moment has been packed with more love that I have ever known. Selena, congratulations Mama! A very happy first birthday to Damien! And thank you for celebrating with Lillabee.

  • 1 box of Lillabee Anytime Muffin Mix
  • 1/2 c of pumpkin puree (i used organic canned)
  • 1/4c + 2 Tablespoons of room temp non-dairy “butter” (i used earth balance coconut spread, but their soy free buttery spread would be great too)
  • 1/4 c full fat coconut milk (from a can, not the coconut milk beverages. i used the whole foods 365 organic)
  • 1/2 c rice milk
  • 2 tsp apple cider vinegar or lemon juice
  • 1 tsp gf vanilla
  • 1 1/2 c. shredded carrots
  • 1/4 c raisins or any dried fruit (re-hydrate by soaking in very hot water for 5-10 min)
  • 1/4 tsp baking powder (NOT baking soda)

Preheat oven to 325. Grease a 9″ round cake pan very well (soy free earth balance buttery spread or spectrum non-hydrogenated shortening).

 In a small bowl, combine coconut milk, rice milk, vinegar or lemon juice and vanilla. Set aside.

Pour contents of the flour package from the Lillabee mix into a bowl. Use a whisk to blend in the 1/4 tsp of baking powder. Set aside.

In the bowl of your electric mixer combine “butter” and sugar. Mix in pumpkin puree and blend until smooth.

On low speed mix in 1/2 of the liquid mixture and mix until well combined. Mix in half of the flour blend an mix until well combined. Repeat with the remaining liquid, then the remaining flour.

Using a spatula, mix in the shredded carrots and raisins by hand.

Pour batter into greased pan and bake for 35-40 min. Mine took 40 min, but since all ovens are a little different it’s best to start checking it at 35 min, then every 5 min until a toothpick inserted in the center comes out clean.

 This will make a single layer 9″ cake. For a 2 layer cake, use 2 boxes of Lillabee Anytime Muffin Mix and double the recipe above. It can also be made as cupcakes using a muffin pan. Note, cupcake baking time will be shorter… probably 30-35 min.

 For frosting, I recommend our  vegan “butter cream” frosting recipe. If you want you could and add 1T of pumpkin pie spice to carry the yummy spices from the cake into the frosting. Either would be fantastic.