This easy-to-make blueberry fig vegan skillet cake is moist, slightly sweet and filled with delicious summer fruits. Perfect for brunch or dessert.
By this time last year, I’d already sworn off the oven due to the heat and was dreaming up this cherry chocolate ice cream for #IceCreamSundays. But I swear we’ve had more cold, rainy and dreary days this spring than warm and sunny ones.
On the one hand, I’m pretty upset, cuz this island girl loves her sun. But I’m also not too mad because rainy days leave me itching to bake – which is what happened a few weekends ago when I made this blueberry fig vegan skillet cake.
If you’ve been around for a while you may know that homemade cake and I haven’t always been friends. In face, despite my crazy love of desserts, I’ve actually only ever shared one cake recipe on the blog.
But the minute I spotted this mini skillet at Marshall’s, the idea of making a vegan skillet cake popped into my head and for once, I decided to go with it.
I didn’t want to do anything crazy fancy, because let’s face it- I totally wan’t expecting this cake to even be edible, let alone look and taste freaking amazing. So the recipe for this blueberry fig skillet cake is actually really simple.
All you need is a stand or hand mixer, a cast iron skillet and 11 easy-to-source, whole food ingredients.
Whip up the batter and pop the skillet in the oven for about 30 – 35 minutes and you’ve got yourself a cake. A delicious, moist, slightly sweet, easy-to-make, summer-fruit-filled, beautiful vegan skillet cake.
Why oh why have I never done this before?!?
One quick note before I run to the kitchen to devour my last slice. This cake will fall apart if you cut into it right out the oven. Trust me. I’m impatient AF and I learned that one the hard way.
It’s definitely still good when warm – especially with a scoop of rum raisin ice cream – but it’s pretty crumbly and not at it’s finest. In my opinion, it has the best texture when completely cooled and I absolutely love it straight out of the fridge.
But as always – you do you, kid. Warm or cold, you’re in for a treat.
More fruity vegan desserts:
- 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
- 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
Can replace spelt flour with all purpose flour or 1:1 gluten free flour blend of choice