Roasted Strawberry Skillet Cake (gluten free & vegan)

Juicy strawberries and scrumptious vanilla cake, all baked in a skillet! This skillet cake is delicious as a morning snack or dessert. | The Refreshanista

I’m super excited to share this recipe with you all! It’s Celiac Awareness Month so I wanted to try some new gluten-free recipes and share them for those of you who are gluten intolerant. This was my first time baking gluten-free so I was a little nervous about the texture but WOW this skillet cake is a winner! Roasted strawberries on the bottom and scrumptious vanilla cake on top, drizzled with fresh strawberry syrup. Seriously amazing! Perfect for pairing with a cup of hot tea 🙂

Have you noticed that strawberries are insanely cheap right now?! I picked some up for this recipe for about 1/4 of the price I normally pay! I couldn’t help but buy a ton of berries 🙂 now the berries this time of year can be kind of dry and less flavourful compared to later summer, so cooking them is the way to go! It brings out the juices and delicious berry flavour.Juicy strawberries and scrumptious vanilla cake, all baked in a skillet! This skillet cake is delicious as a morning snack or dessert. | The Refreshanista

I opted to make this cake in a cast iron skillet. I recently bought mine and I’ve become obsessed with cooking everything in it! I like it for this cake because it’s rustic and allows you to cook down the strawberries in the same pan that you bake the cake in.

This skillet cake could be a perfect morning snack paired with a hot cup of tea. Or pair it with some vanilla ice cream for dessert! Share with your friends who don’t eat gluten (or who just love cake and strawberries!)

Juicy strawberries and scrumptious vanilla cake, all baked in a skillet! This skillet cake is delicious as a morning snack or dessert. | The Refreshanista

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Roasted Strawberry Skillet Cake (gluten free & vegan)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Melanie Maxwell

Ingredients

For the strawberries:

  • 2 lb /908g of strawberries sliced
  • 1/4 cup of water
  • 1/4 cup of coconut palm sugar

For the cake:

  • 2 cups of blanched almond flour 224g
  • 1/2 cup of potato starch 80g
  • 1/2 teaspoon of sea salt 2.4g
  • 2 teaspoons of baking powder 9.6g
  • 1/2 cup of pure maple syrup
  • 1/2 cup of applesauce
  • 1/4 cup of aquafaba liquid from a can of chickpeas
  • 1 tablespoon of pure vanilla extract
  • 1 1/2 teaspoons of apple cider vinegar

Instructions

  1. Preheat the oven to 350F.
  2. In a cast iron skillet, heat strawberries, water, and coconut sugar over medium heat for 10 minutes. Strain out the liquid and save to drizzle on while serving. Return the strawberries to the skillet and push them around to create an even layer.

For the cake:

  1. Sift together all dry ingredients and whisk well to make sure they are well combined and there are no clumps.
  2. In a separate bowl, combine maple syrup, applesauce, aquafaba, vanilla, and apple cider vinegar. Add to dry ingredients and mix thoroughly on high speed with an electric mixer. Pour batter on top of strawberries in your skillet and spread gently to create an even layer. Bake for 30 minutes, the top will be golden.
  3. Drizzle on the strawberry syrup just before serving.

Recipe Notes

I highly recommend weighing all of the dry ingredients to ensure you get a fluffy cake. Recipe adapted from The Vegan 8 | http://thevegan8.com/2015/10/20/dreamy-vanilla-vegan-gluten-free-cake/

What recipes do you love to make in your cast iron skillet? Let me know in the comments!

Melanie

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16 thoughts on “Roasted Strawberry Skillet Cake (gluten free & vegan)

  1. Love this! What a great taste of summer.
    Definitely going to pass this along to a few gluten free friends, they are always on the look for new recipes to try!

    Have a fantastic weekend.

  2. Hi Mel! This looks truly delicious! I’m a naturopathic doc and help people identify their food sensitivities…dairy, gluten and eggs are all very common on that list! I always appreciate a good gluten-free & vegan recipe and will be sure to pass this one along in my practice! Thanks for the recipe 🙂
    Kimberley

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