Summer Berry Skillet Cake
Full of fresh berries, this vanilla/orange cake is sweetened with the summer goodness, so no icing required! This skillet-baked treat keeps and travels well, making it a great summer basic!
| Servings | Prep Time |
| 1skillet cake | 15 minutes |
| Cook Time |
| 35-45minutes |
|
|
Ingredients
Skillet Cake
- 1/3cup vegan butter
- 1/2cup sugar
- 2 flax “eggs”Combine two Tablespoons of ground flaxseed with 6 Tablespoons of warm water and let sit for a few minutes.
- 2teaspoons vanilla
- finely grated rind and juice of one orange
- 1cup unsweetened plant milk
- 2cups all purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1/4teaspoon salt
- 2cups fresh raspberriesor blackberries
- 2cups fresh blueberriesor any berries, really!
Coconut Whipped Cream
- 2cans canned coconut milkYou need the regular one, (20% fat))not the light version.
- 2Tablespoons icing sugar
- 1teaspoon vanilla
- 1/4teaspoon almond flavouring
Instructions
- Heat oven to 325 degrees F. and prepare your skillet by greasing and flouring lightly. You can, of course, use a regular 9 x 13 inch pan, which should also be greased and floured.
- Make your two flax “eggs” and let sit for a few moments.
- In a large mixing bowl, beat the butter and sugar together until fluffy.
- Add the vanilla, orange juice and orange juice along with the flax eggs and beat again.
- In a separate bowl, sift the flour, baking powder, baking soda, and salt.
- Gradually add the milk and the dry ingredients to the mixing bowl to combine into a thick batter. Be careful not to overmix.
- Fold in the fresh berries, trying not to crush the berries.
- Spoon batter into the prepared skillet and cook for about 35-45 minutes. It is important to let it cook thoroughly, so let it get quite brown.
- This is great warm and doesn’t need icing at all. A little sprinkle of icing sugar makes it pretty to serve at a party. Also great served with coconut whipped cream! Enjoy!
Coconut Whipped Cream
- Chill two cans of coconut milk in the fridge overnight.
- Chill a large glass or metal mixing bowl.
- Carefully open the cans so that the chilled white part of the contents on the top can be scooped into the chilled bowl. Save the clearer liquid part for using in a coconut rice or a Thai curry.
- Whip the creamy parts until it thickens. This will take a few minutes and the stiffness will vary according to brand of coconut milk you have.
- When it is thickened, add the icing sugar and the flavourings and continue whipping. This will keep in the fridge for a few days but it is best when fresh!
Recipe Notes
The coconut whipped cream makes a tasty addition! Pick some local blackberries and blueberries and enjoy the flavours of the season! I made this for a special summer visit from some wonderful friends who were visiting from Rwanda. Lawsen Henderson Yewell was an enthusiastic eater and enjoyed time with his namesake, Uncle Bill! Looking forward to more recipe sharing around the world!!
