Blueberry Strawberry Rhubarb Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!
I just can’t stop, won’t stop baking. I’ve literally made 5 recipes within the past 4 days, all are which baked!
Its an obsession, but good thing our family does love eating all of our creations so nothing goes to waste. So this cake is one of the recipes I baked within the past few days, and boy was this cake so good it was gone literally within two days between me, Bethany, and my parents.
Needless to say, I’m super excited to share this recipe with you, even though I pretty much say that all the time but hey, there would be something wrong if I didn’t want to share it with ya ;).
Lets get right to the point….aka about this skillet cake. fresh berries are at their peak which means that they are so cheap! If you’ve got lots of extras, this cake is a great way to use them up. It really is the perfect summer treat.
Blueberry Strawberry Rhubarb Skillet Cake Ingredients:
Baking soda
Egg or flax egg
Berries and rhubarb
Substitutions for This Skillet Cake:
Almond flour: You may sub in regular flour, gluten-free flour, or another nut flour such as pecan flour or walnut flour.
Almond butter: You may sub in another natural nut butter such as cashew butter, pecan butter or sunflower seed butter.
Maple syrup: You may sub in liquid sweetener such as honey or agave.
Rhubarb and berries: You may omit any of these or use 2 1/2 cups of any type of berries of your choice.
Storing Blueberry Strawberry Rhubarb Skillet Cake:
Store this cake in the fridge for up to 2 weeks!
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Banana Blueberry N’Oatmeal Bake
Strawberry Shortcake Almond Butter Bark
This Strawberry Blueberry Rhubarb Skillet Cake is so easy to make and so delicious that you’d never guess it’s gluten-free, grain-free, paleo and vegan! It is the perfect healthy breakfast, snack or dessert made with wholesome ingredients that you can feel good about. Your family and friends will go crazy over this!
Strawberry Bluebarb Skillet Cake {Paleo w/ Vegan option}
Ingredients
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/2 cup almond butter
- 1 egg or flax egg
- 1/4 cup maple syrup
- 1/2 cup applesauce
- 1 cup blueberries
- 1 cup sliced strawberries
- 1/2 cup diced fresh rhubarb
Instructions
- Preheat oven to 350 and spray a cast iron skillet with cooking spray. Set aside.
- Combine almond flour and baking soda in a large bowl.
- Combine almond butter, egg, maple syrup and applesauce in separate bowl and mix well.
- Add wet ingredients to dry ingredients and mix well, add in blueberries, strawberries and rhubarb to combine. Spoon batter into cast iron skillet.
- Bake for 35 minutes or until done.
- Let cool before slicing.
- Enjoy!
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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.
Question of the day!
What’s yours favorite way to use up summer berries?
I LOVE summer berries, and I need to try this cake. It looks so moist and delicious. My favorite way to use up summer berries might be cupcakes or cake or eating them by themselves or with whipped cream.
I finally tried rhubarb AND still have extra left AND am still obsessed with berries so…I think I need this stat! Love that you didn’t pick just one berry either, variety is the best when they are so sweetly in season. And with the almond flour + butter combo I bet the texture is so buttery delicious <3
Is there a sub for the almond flour?
This looks so good! I like making strawberry syrup to put over french toast or yogurt with mine!
That sounds amazing! Thanks Patrick 🙂
I wish I could bake right now. Like – really, really, really wish that I could bake right now – especially now that I see this beauty!
BUT it’s 100 degrees where I’m at and I’ve made an oath to not use the oven until the temperatures break into the 80s.
Guess I’ll have to pin this one and save it for later!! 🙂
Yes to rhubarb! And loads of baking, one of my favorite ways to spend time with my kids!
And I’m a crisp gal all the way with leftover summer berries – so easy and so good!
Oh man! You know what they say, if you can’t stand the heat then get out of the kitchen! Thanks Kat 🙂
If you loge rhubarb, you’ll for sure love this simple, tasty skillet cake! Thanks Nora 🙂
This cake looks SO delicious! I want to make it this weekend!
Thanks Rachel! Hope you get a chance to try it 🙂
Yum! Save me a BIG slice please!?
You can just keep baking and baking if you happen to stop by my kitchen! 😀 This looks delicious! Never tried rhubarb–wonder what the flavor is like!
Look is yummy! What’s the best size cast iron skillet to use?
Hi Laura,
Any size would work, but we use 8″!