Cast Iron Skillet Pan Berry Cake
- 1 cup gluten free flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 90ml agave nectar / maple syrup
- 50ml coconut oil
- 60ml apple sauce
- 5ml vanilla extract
- 80ml warm water
- 10ml lemon juice
- 1 cup berries (fresh / frozen)
Preheat oven to 160˚C. Lightly grease a 24cm – 26cm cast iron skillet pan with coconut oil.
Sift and combine all dry ingredients together in a medium-sized bowl.
Add agave, coconut oil, vanilla extract and apple sauce to dry ingredients and mix with a metal spoon until completely combined.
Add the lemon juice to the warm water. Stir lemon water mixture into batter until completely incorporated.
Gently stir berries into batter.
Pour batter into greased cast iron skillet. Bake for 25 minutes. Test with skewer to see if cake is baked. If skewer is clean when removed, the cake is ready.
Serve warm, from skillet, with coconut cream or ice cream and extra berries.
Recipe courtesy of Cupcake Richard.