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strawberry sprinkle skillet cake

Strawberry Sprinkle Skillet Cake


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Ingredients

Units Scale

  • 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
  • 68 large strawberries, diced

Optional toppings

  • dairy-free vanilla ice cream
  • powdered sugar
  • sprinkles
  • fresh strawberries

Instructions

  1. Pre-heat your oven to 350 degrees
  2. 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
  3. In a large bowl, combine your flour, salt, baking powder, baking soda, sprinkles, and sugar- whisk to combine
  4. Add your grapeseed oil, vanilla extract, remaining cup of almond milk and the “buttermilk” mixture to the batter and stir well to combine
  5. Gently fold in the diced strawberries
  6. Pour into a 10″ skillet that has been oiled lightly with grapeseed oil
  7. 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