I figured I talk about this skillet cake so much I may as well post the recipe, because most importantly it passed the “outsider” test. Meaning that someone without allergies tried it, and liked it!
This recipe was riffed from Rick Bayless’ book Mexican Everyday which you can buy on Amazon. It is one of my recommended must buy books for people with allergies since his recipes are simple and most require very little prep.
Blueberry Skillet Cake (based on a recipe by Rick Bayless in Mexican Every Day)
First you’ll need a 10 inch or 12 inch skillet with an ovenproof handle and nonstick if you have one. Please make sure your skillet fits in the oven before you try this recipe!
Preheat the oven to 375 degrees.
3 Tablespoons Milk Free Margarine or shortening
3 tablespoons Canola Oil
2 Frozen Bags Cascadian Farms Blueberries (or 3 cups fresh about)
1/2 Cup Maseca Flour (corn)
1/2 Cup Brown Rice Flour (Arrowhead Mills)
1/4 Cup Tapioca Starch
1/4 Cup Glutenous Rice Flour (doesn’t contain gluten) or white rice flour
1/2 cup packed brown sugar
1/4 cup unsweetened apple sauce
1/2 tsp salt
1/4 tsp baking soda
1 tsp creme of tartar
1 TBSP Nutribiotic Rice Protein Powder (optional)
2 tsp Kirkman labs calcium powder (optional)
3/4 cup white sugar (or less)
1 dash of cinnamon
3/4 Cup Rice or Soy Milk + 1 tsp lemon juice or vinegar
1 tsp xanthan gum
Melt margarine in the pan, pour off a bit into a bowl with the canola oil in it. Then sprinkle the brown sugar in the pan, then the blueberries (if they’re still frozen that’s fine). Remove pan from the burner.
Mix the sugar in with the oil, add the applesauce, and the rice/soy milk + lemon juice or vinegar.
Mix all other dry ingredients together with a wisk or fork. Pour wet ingredients into dry ingredients and mix well.
Pour the batter as evenly as possible over the blueberries.
Place in middle of the oven and bake for about 30 minutes. The cake may need another five minutes of baking or it may not – check the top of the cake, it may be brown, and will bounce bake if you touch it.
Remove from oven. Let cool. Once it’s cool, cut it into pie shapes and flip upsidedown onto plates. This is usually enough for 2 people and it will keep / last through 3 breakfasts if you put it in tupperware and keep it in the fridge.