Berry & Lemon Skillet Cake




This recipe is super easy to throw together. Plus It’s gluten, grain, and dairy free. The cake is moist and delicious with just the perfect hint of lemon. A perfect cake to make when entertaining friends or when in need for a sweet treat! 

Ingredients:

1/2 cup coconut flour 
1/4 tsp sea salt 
1/2 tsp baking soda
6 eggs
6 tablespoons raw honey (or real maple syrup)
1/2 cup coconut oil or ghee (melted)
6 tablespoons full fat coconut milk 
1 tsp vanilla extract
1 tablespoon fresh lemon juice
Zest from 1 lemon
1 cup of mixed berries (I used strawberries, blueberries, and raspberries.  I chopped the strawberries into small pieces)

Coconut oil or ghee for oiling skillet

Method:

1. Preheat oven to 180 °C and liberally oil a 10″ skillet with fat of choice.

2. Sift together coconut flour, sea salt, and baking soda. Then set aside.

3. Whisk eggs until nice and foamy.  Then add honey/maple syrup, coconut oil/ghee, coconut milk, vanilla, lemon juice, and zest.  Mix again to thoroughly combine.

4. Slowly add dry to wet.  Mix until combined. 

5. Allow to sit for 2-3 minutes to allow coconut flour to absorb.

6. Pour into greased skillet and gently spread evenly across bottom of skillet.   

7. Pour berries on top.

8. Bake for 28-30 minutes, or until cake is firm in centre and lightly golden.

Enjoy x 

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