Skillet Pan Berry Cake

Skillet Pan Berry Cake
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

  • 125g gluten free flour
  • 1 teaspoon gluten free baking powder
  • 1/8 teaspoon bicarbonate of soda
  • 1/8 teaspoon salt
  • 90ml agave nectar or maple syrup
  • 50ml warmed coconut oil + extra for greasing
  • 1 teaspoon vanilla extract
  • 4 tablespoons apple sauce
  • 2 teaspoons lemon juice
  • 80ml warm water
  • 100g berries (fresh or frozen)
  • Ice cream and extra berries for serving

  • Method

  • 1
    Preheat oven to 160?C/ Gas mark 3. For fan assisted ovens you may need to reduce the oven temperature by 10-20 degrees.
  • 2
    Lightly grease a 23cm Cast Iron Skillet pan with the extra coconut oil.
  • 3
    Sift and combine all dry ingredients together in a medium-sized bowl.
  • 4
    Add the agave, coconut oil, vanilla extract and apple sauce to dry ingredients and mix with a metal spoon until completely combined.
  • 5
    Add the lemon juice to the warm water. Stir the lemon water mixture into the batter until completely incorporated.
  • 6
    Gently stir berries into batter.
  • 7
    Pour the batter into a greased Cast Iron Skillet. Bake for 25 minutes. Test with a skewer to see if the cake is baked. If the skewer is clean when removed, the cake is ready.
  • 8
    Serve warm, from skillet, with coconut cream or dairy free ice cream and extra berries.