If a German pancake and a soufflé had a baby, it would be this skillet cake. Is that weird? To imagine confections procreating? It’s just that I’m not sure how else to describe this skillet cake. Light and fluffy like a pancake, yet airy and creamy like a soufflé.
You see, this started out as a German pancake post. But then I got a little…creative. I used coconut flour, and added an extra egg. I upped the (almond) milk and stirred in vanilla.
I’m sorry, but I’m not sorry. This skillet cake is DELICIOUS.
What I like best about this skillet cake is that it’s barely sweet. The cake-like quality comes in the toppings: lemon curd and berries. If you have a killer sweet tooth, this is probably not the cake for you.
But if you, like me, want to easily trick yourself into thinking that you’re not really reaching for a third helping of dessert but are instead indulging in a three-course-snack, then you might want to write this one down.
Coconut Skillet Cake with Lemon Curd and Smashed Raspberries
yields on 9-inch skillet cake
- 4 tablespoons unsalted butter
- 3 eggs
- 1 1/2 cups unsweetened vanilla almond milk
- 1/2 cup coconut flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup raspberries, smashed
- lemon curd
- powdered sugar
Preheat the oven to 475 degrees.
Place butter in a 9-inch cast iron (or ovenproof) skillet and heat in the oven until melted.
Using a fork or wire whisk, beat eggs in a small bowl until light and bright yellow. Beat in the almond milk, flour, and granulated sugar one at a time. Stir in the vanilla extract and lemon juice. Pour the batter into the pan of hot, melted butter and return to the oven. Cook for 20 minutes, until the pancake is golden.
Remove from the oven and allow to cool slightly. Spread with lemon curd, smashed raspberries, and sprinkle with powdered sugar. Serve & enjoy!