This is one super moist, gluten free, blackberry cake that comes together quickly and easily in ONE skillet!
In my case, April showers did not bring May flowers! In my case, April showers brought Summer WEEDS – in my flower beds! Those suckers are sprouting quicker than I can pull them out of the ground! Just when I think I’ve cleared a 12×12 area of them rascals, I turn around to find a 24×24 area full of them!
At this point, I am pondering running my lawnmower over the grass AND over the flower beds to save time! I’ve been so short on time, I haven’t been able to reply to blog comments like I like to do. In fact, I’ve been so short on time, I’ve noticed I’ve been throwing together alot of one skillet – or one pan recipes! Quicker clean up and easier cooking leaves me more time to fight those rascally weeds – clearly I need a life!
While most of my one skillet dishes have been savory like this mango chicken, there was this chocolate peanut butter skillet cake my daughter and I made and remade and enjoyed over and over again. As we adore blackberries, and they happen to always be on sale here, I figured we would veer away from our daily chocolate intake to enjoy a blackberry oatmeal skillet cake, for a change.
This skillet cake -like most of my treats- is gluten free and dairy free. And, it was made with coconut oil instead of butter. When my family and I lived in Sri Lanka, coconut oil was the most commonly used “oil” there – and the cheapest! Little did I know back then, that it would be so celebrated for it’s health benefits – now!
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This cake is sweet though – so, if you happen to like your sweets a little less sweet, please feel free to reduce the sugar. This cake also happens to be super moist! So moist that ice cream is totally not necessary – don’t believe me – well, try making this and let me know…?