Strawberry Sprinkle Skillet Cake
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Have y’all ever baked in a skillet? I haven’t… I mean, sure we are used to cooking stovetop with skillets, but putting it in the oven is a whole new thing to me. Talk about exciting times! You know you’re winning at life when the highlight of your week is baking a cake in a skillet lol Not sure why I found it so fun, but this Strawberry Sprinkle Skillet Cake seems to be the perfect thing to experiment (and celebrate) with.
With Valentine’s Day coming up, I wanted to glam this cake up a bit with some rad sprinkles and incorporate those beloved Vday colors. I found THE COOLEST gold star sprinkles from Baking Time Club. They have tons of amazing sprinkles, go check ’em out for sure! They arrived at my house via royal mail- pretty standard I am sure but my hubby says, “only you would get sprinkles via royal mail from a different country”. LOL
So now that I’m done raving about the skillet and sprinkles (am I really though?!) let’s get to the cake. Quite recently I think I developed the secret recipe to perfectly moist, fluffy gluten-free, vegan cake! It’s a combination of the right flour, a “buttermilk” made with almond milk and apple cider vinegar, baking powder AND baking soda- essential for rising, and grapeseed oil. It’s important to get the batter consistency right, if it’s not wet enough the cake is too dense, if it’s too wet it doesn’t bake all the way through and doesn’t rise.
This Strawberry Sprinkle Skillet Cake is super easy to make, super fun, and makes the best cake for a birthday or other fun occassion. It’s not overly sweet, so you could certainly sprinkle some powdered sugar on top if you’d like. I served mine with dairy-free vanilla ice cream, fresh strawberries, more delectible sprinkles, and ate it straight from the skillet 🙂 Nom nom
As always if you make these delicious tostadas, be sure to tag me on Instagram or Facebook! Wishing you much love this Valentine’s Day friends!
Strawberry Sprinkle Skillet Cake
- Total Time: 45 minutes
Ingredients
- 2 cups gluten-free flour, ( I used Bob’s Red Mill 1:1 Baking Flour)
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup sugar
- 6 tbsp sprinkles , (I used Baking Time Club sprinkles)
- 2 cups unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/2 cup grapeseed oil
- 2 tsp pure vanilla extract
- 6–8 large strawberries, diced
Optional toppings
- dairy-free vanilla ice cream
- powdered sugar
- sprinkles
- fresh strawberries
Instructions
- Pre-heat your oven to 350 degrees
- Combine 1 cup of almond milk with your apple cider vinegar, stir and allow it to sit for about 10-15 minutes to “curddle” like buttermilk
- In a large bowl, combine your flour, salt, baking powder, baking soda, sprinkles, and sugar- whisk to combine
- Add your grapeseed oil, vanilla extract, remaining cup of almond milk and the “buttermilk” mixture to the batter and stir well to combine
- Gently fold in the diced strawberries
- Pour into a 10″ skillet that has been oiled lightly with grapeseed oil
- Bake for 30-35 minutes, until a toothpick comes out clean. Top with optional toppings and enjoy warm or cool
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 people
