Lemon-berry coconut skillet cake
Indulge in a deliciously moist Lemon-Berry Coconut Skillet Cake with this easy recipe! Made with nutritious coconut flour, maple syrup, and fresh blueberries, this gluten-free dessert bursts with zesty lemon flavor. Perfect for any occasion, bake this delightful skillet cake to enjoy a blend of tropical coconut and vibrant berries that will tantalize your taste buds!
- 17 May 2024
- Cook time 30 min
- Prep time 15 min
- 8 Servings
- 11 Ingredients
Lemon-berry coconut skillet cake is a delightful and refreshing dessert that combines the tangy flavors of lemon and the sweetness of blueberries, enveloped in a moist coconut-flavored cake. Perfect for any season, this gluten-free and dairy-free treat is sure to impress both family and guests with its unique blend of flavors and simplicity.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Lightly grease a 10-inch oven-safe skillet with coconut oil to ensure the cake doesn't stick.
In a medium bowl, sift together the coconut flour, salt, and baking soda. Mixing thoroughly ensures an even distribution of the dry ingredients.
In a large mixing bowl, whisk together the eggs, maple syrup, melted coconut oil, coconut milk, vanilla extract, lemon juice, and lemon zest. Mix until well combined and smooth.
Gradually add the dry ingredient mixture to the wet ingredients. Stir until there are no lumps and the batter is well blended.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the prepared batter into the greased skillet, using a spatula to spread it out evenly.
Place the skillet in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and firm to the touch.
Remove the skillet from the oven and allow the cake to cool for at least 10 minutes before slicing. This helps the cake set and makes it easier to serve.
Serve the Lemon-Berry Coconut Skillet Cake warm or at room temperature. It's delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:
- Preheat your oven to 350°F (175°C) before starting to ensure it’s at the right temperature when your batter is ready.
- Make sure to measure the coconut flour accurately; it can be dense and absorbent, which affects the texture of the cake.
- Allow your eggs to come to room temperature before mixing; this helps in better incorporation and creates a smoother batter.
- Gently fold in the blueberries at the end to prevent them from bursting and turning the batter purple.
- Heat the skillet with some coconut oil before pouring in the batter to create a slight crust on the bottom, adding a pleasing texture contrast.
- Use freshly squeezed lemon juice and grated lemon zest for the best burst of citrus flavor.
- Allow the cake to cool in the skillet for a few minutes before slicing to let it set, which will make cutting and serving easier.
This lemon-berry coconut skillet cake is a wonderful, gluten-free dessert that packs a flavorful punch. The collaboration of lemon zest and juicy blueberries within a moist coconut-based cake makes it a standout. Serve it warm with a dollop of coconut whipped cream or a scoop of vanilla ice cream for an extra level of indulgence. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 4.31g | 1% |
| Fiber 0.87g | 2% |
| Sugar 2.49g | 2% |
| Fat | |
| Fat 20g | 24% |
| Saturated 15g | 49% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 80ug | 8% |
| Choline 140mg | 26% |
| Vitamin B1 0.04mg | 4% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.15mg | 1% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 2.78mg | 3% |
| Vitamin E 0.58mg | 4% |
| Vitamin K 3.79ug | 3% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.91mg | 8% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 100mg | 3% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 0.62mg | 6% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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