Description
Warm, tender, and bursting with juicy strawberries, this Gluten Free Strawberry Skillet Cake is the perfect cozy dessert. Easy to make and delicious to share, it’s a one-pan wonder that brings joy to any table.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs, room temp
- ¼ cup coconut oil, melted
- 2 tsp vanilla extract
- ¼ cup milk
- 1 ½ cups fresh strawberries, sliced
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 180°C (350°F) and grease a 9-inch skillet.
- Whisk dry ingredients in a bowl.
- Beat eggs, add coconut oil, vanilla, and milk.
- Combine wet and dry ingredients until just mixed.
- Fold half the strawberries into the batter.
- Pour batter into skillet, smooth top, arrange remaining strawberries.
- Bake 25–30 min until a toothpick comes out clean.
- Cool 10–15 min, serve warm or at room temperature.
Notes
Use room-temperature eggs for better rise. Pat strawberries dry to prevent soggy cake. Toast almond flour for nuttier flavor. Store covered at room temp 2–3 days, in fridge up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg