This easy-to-make blueberry fig vegan skillet cake is moist, slightly sweet and filled with delicious summer fruits. Perfect for brunch or dessert.
Ingredients
½ cup almond milk
½ tbsp apple cider vinegar
⅔ cup raw cane sugar
¼ - ⅓ cup coconut oil*, at room temperature + extra for greasing the skillet
¼ cup apple sauce, at room temperature
1 cup all purpose spelt flour* + extra for dusting
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup fresh blueberries
2 - 3 ripe figs, quartered
Instructions
Preheat oven to 375F then grease an flour an 8" oven proof skillet (I used a cast iron skillet) and dust with flour. and set aside
Combine almond milk and apple cider vinegar in a small bowl and set aside until the milk curdles and begins to resemble buttermilk
Whisk together the flour, baking powder, baking soda and salt
In a large bowl or the bowl of a stand mixer, beat together to sugar and ¼ cup coconut oil until light and fluffy. Depending on the type of sugar you use, you may need more oil but don't use more than ⅓ cup in total
Add the applesauce and continue to mix until well combined
Stir in the flour mixture, alternating with the milk and vinegar 'buttermilk' mixture and beat until well combined
Fold in the blueberries then transfer the batter to the prepared skillet
Smooth out the top with a spatula and arrange the sliced figs on top as desired
Bake for 30 - 35 minutes until golden brown and a toothpick or cake tester inserted in the centre comes out clean
Transfer to a wire rack to cool before serving
Notes
You may need more coconut oil depending on the sugar you use. Start with ¼ cup and work your way up to ⅓ cup if necessary. Do not exceed. Can replace spelt flour with all purpose flour or 1:1 gluten free flour blend of choice
Recipe by Diary of an ExSloth at https://exsloth.com/vegan-skillet-cake/