Chocolate Chip Gingerbread Skillet Cake with Salted Caramel Sauce (vegan, refined sugar free)

0 Preheat oven to 350 degrees F.
1 Make the gingerbread cake first. Mix almond milk and vinegar in a liquid measuring cup and set aside for 5 minutes.
2 In a medium bowl, add the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Whisk until combined.
3 In a large bowl, add the applesauce, coconut sugar, molasses, oil, vanilla, and milk/vinegar mixture. Whisk until well combined and smooth.
4 Add dry to wet, whisk until just combined. Fold in the chocolate chips with a spatula. Grease a 10 inch cast iron skillet and pour batter into the skillet. Bake for 30 minutes or until toothpick comes out clean.
5 While the cake is cooling, make the salted caramel sauce. Add the coconut oil and pure maple syrup in a bowl. Microwave until melted and warm. Stir in the almond butter, vanilla, and salt until nice and smooth. 
7 Once the cake has cooled a bit, drizzle the salted caramel all over the top. Enjoy! Store leftovers in an airtight container on the counter for up to 4 days.