In my case, April showers did not bring May flowers. In my case, April showers brought Spring weeds – in my flower beds. Those suckers are sprouting quicker than I can pull them out of the ground. Just when I think I’ve cleared a 12×12 area of those rascals, I turn around to find a 24×24 area full of them!
At this point, I am pondering running my lawnmower over the grass AND over the flower beds to save time. I’ve been so short on time, I haven’t been able to reply to blog comments like I like to do. In fact, I’ve been so short on time, I’ve noticed I’ve been throwing together a lot of one skillet or one pot meals. Quicker clean up and easier cooking leaves me more time to fight those rascally weeds – clearly I need a life!
While most of my one skillet dishes have been savory like this mango chicken, there was this chocolate peanut butter skillet cake my daughter and I made and remade and enjoyed over and over again. As we adore blackberries, and they happen to always be on sale here, I figured we would veer away from our daily chocolate intake to enjoy a blackberry oatmeal skillet cake, for a change.
This skillet cake – like most of my treats – is gluten free and dairy free. And, it was made with coconut oil instead of butter. When my family and I lived in Sri Lanka, coconut oil was the most commonly used “oil” there – and the cheapest! Little did I know back then, that it would be so celebrated for it’s health benefits now.
This cake is sweet though – so, if you happen to like your sweets a little less sweet, please feel free to reduce the sugar. This cake also happens to be super moist! So moist that ice cream is totally not necessary. If you don’t believe me, just try making this and let me know!
Gluten Free Skillet Blackberry Cake Recipe
- 4 Coconut Oil
- 0.66 Brown Sugar
- 2 Egg
- 1 Unsweetened Almond Milk
- 1 Pure Vanilla Extract
- 1 Certified Gluten Free Oats Ground
- 1 Baking Powder
- 0.5 Salt
- 8 Blackberries Diced
- Preheat oven to 350°F
- Place a skillet over a low flame and add the coconut oil to it.
- When the coconut oil begins to melt, stir it well so the oil melts before it gets too hot.
- Turn the stove off, remove the skillet from the heat and vigorously stir in the brown sugar.
- Add in the milk, stirring vigorously (this is starting to sound like a workout -eh?).
- Then stir the two eggs in (making sure that the mix is not warm or the eggs will be cook and scramble before they’ve had a chance to bake in the cake).
- Fold in the vanilla, salt, oats, baking powder, and chopped blackberries.
- Pop skillet into oven and bake for 30 minutes.
- Allow to cool, then slice.