There’s something about a dessert that is both sauce-y and cake-y, that I just can’t get enough of.
This skillet-cookie/cake, straight from the oven and served with a scoop of melt-before-your-eyes ice cream, is my idea of heaven. There’s just nothing better.
The idea of baking something in a cast-iron pan is so appealing, rustic and efficient. And this particular one is VEGAN. Yep. No butter, no eggs, and the milk used is non-dairy. It’s like a cake-y sugar cookie, gooey with caramel. What more could you ask for?