This one-skillet vanilla cake is a wonderful dessert to make for spring entertaining. It’s made with simple, wholesome ingredients and has an incredibly light and fluffy texture. The cake is refined sugar-free and filled with lots of sweet vanilla flavor. For frosting I went with a vegan, dye-free, all-natural frosting that is vibrant and decadent.
When it comes to dessert I like to keep things quick and easy. For this cake recipe I simply whisked together oat flour, oat milk, maple syrup, avocado oil, vanilla extract, baking powder and salt. That’s it! I have found butter and refined sugars are really not needed to make a moist and sweet cake. My family and friends just went crazy over it and couldn’t believe how healthy and allergy-friendly it is.
For the frosting I used my Vegan Vanilla Frosting and added just a bit of beetroot powder to make it naturally pink. The frosting is quick and easy to make and so yummy with this cake. You could also puree actual strawberries and add them to the frosting for an authentic strawberry pink color and flavor. If you do this, you can replace the splash of milk with the strawberry puree so it isn’t too runny.
I garnished the cake with strawberry roses because I was feeling extra fancy the day I made it. You could simply use dye-free natural sprinkles, crushed freeze dried raspberries or just leave it plain with the pink icing.
The strawberry roses are actually easier to create than they probably look. I followed this simple tutorial. With a couple strategic cuts and bends you can make this fun and healthy adornment. The fresh strawberries pair really well with this cake and when serving I move one strawberry rose to each slice so everyone can have one to enjoy.
Now let’s talk about this skillet. First of all, I’m in love with the color. Purple has always been my favorite color and I love this specific hue of purple in this signature cast-iron skillet from Le Creuset. It is technically called fig and I just love the earthy, deep violet color infused with subtle brown tones. It is a comforting complement to any neutral palette and pairs well with my kitchen style.
Le Creuset is a brand I have always known and loved. I grew up with my dad using their dutch oven to cook chili every football Sunday. He was the ultimate gourmet foodie and had his pot for over 35 years. He used it to the max and it really stood the test of time. After my dad passed away my brother started using it and it still works perfectly. Le Creuset products last and last and are just the highest quality.
That is why I am beyond excited to partner with Le Creuset on this recipe. They just launched a new line of products in calming hues to encourage finding calm in the kitchen. The idea is for the color palettes to evoke calming, comforting feelings. These new hues are inspired by current trends toward clarity and intentionality. For me, these feelings in the kitchen could not be more true. My cooking style is intentional yet uncomplicated which fits this movement well.
They sent me three of their products in their brand new fig color including this 10-inch signature cast iron skillet which I have fallen in love with. It is the perfect size for making skillet desserts in the oven. And I have also loved using it on the stovetop and then transitioning my dish to finish it off in the oven or on the grill. For me, finding calm in the kitchen means the freedom to eat what I want without the worry of an allergic reaction. I appreciate the ability to cook for myself and bring to life dishes that work for my diet restrictions that I otherwise couldn’t enjoy if dining out. As a busy mom of three, the kitchen has become my haven and place where I can be creative. There is nothing I love more than cooking for my family and watching them truly fall in love with nutritious food. To keep cooking as pleasurable as possible I like to keep my recipe ingredients and cooking methods simple. I’m always looking for ways to streamline the cooking process without rushing it. In this case, the skillet cake helps to save a dish since it transfers directly from the oven to the table without having to move it. Skillet desserts are trendy now and I can certainly appreciate why.
You certainly could use this recipe with other baking dishes but I love the presentation with the skillet. It keeps things easy and the cast-iron cooks everything nice and even. It turned out just perfect with the skillet.
The interior surface of this skillet is finished with a matte black enamel that eliminates the need for the traditional seasoning and maintenance of raw cast iron. It resists staining and prevents sticking. Most importantly, it will not wear off. I also love that it is dishwasher safe.
Nearly a century ago, Le Creuset produced the first enameled cast iron cookware, and to this day their 15 skilled artisans hand-inspect each piece. Their cookware combines craftsmanship, beauty, innovation and functionality for the highest quality pieces. Everything comes with a lifetime guarantee.
For this recipe, I wanted to create a special dessert for my mom. I plan to recreate this recipe for her on Mother’s Day and gift her the skillet. How fun will that be when she gushes over the purple skillet and then we finish off the cake and I say the signature skillet is hers to keep! She will be thrilled! Purple is also her favorite color and I know she will cherish this keepsake.
This recipe is vegan, gluten-free, nut-free, soy-free, egg-free and dairy-free. I hope you love this cake as much as I do. If you give this recipe a try, please let me know! Leave a comment below, rate it, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your skillet cakes!Print
This allergy-friendly cake is light, fluffy, sweet and easier to pull together than it might look. It uses just one pan (the skillet) which serves as both the baking dish as well as the serving dish. It is made with nutritious ingredients and then topped with my favorite dye-free vegan icing. The strawberry rose garnish is optional but highly recommend as it pairs beautifully with the vanilla cake and makes for a stunning presentation. Even if you are not a baker, I urge you to give this simple recipe a try!
- 3 cups gluten-free old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup plain, unsweetened oat milk (or any non-dairy milk)
- 1/2 cup pure maple syrup
- 1/2 cup avocado oil
- 1 tablespoons vanilla extract
- Vegan Vanilla Frosting + 1 teaspoon beetroot powder for natural pink coloring
- 7–8 strawberries for strawberry rose garnish
- Optional: natural, dye-free white sprinkles and/or fork-crushed freeze dried raspberries
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 10 inch oven-safe skillet with avocado oil and set aside.
- In a high speed blender, add the oats and blend on the highest speed until a fine oat flour forms. There should be no oat chunks remaining. Place the homemade oat flour into a mixing bowl.
- Add baking powder and salt and stir well to combine. Add milk, maple syrup, avocado oil and vanilla and stir again until well combined.
- Pour the cake batter into the skillet and bake for 30 minutes.
- While the cake bakes, make the vegan vanilla frosting. Add beetroot powder to make it pink. Store in the refrigerator until ready to use.
- When the cake is finished baking allow it to fully cool before frosting it. Once fully cooled, gently spread all the frosting onto the cake. Spread it out into an even layer. Garnish your cake with strawberry roses if using. You can also garnish the cake with crushed freeze dried raspberries or dye-free sprinkles.
- Slice and serve each slice with a fresh strawberry if you made the strawberry roses.
- Category: Dessert
This recipe is sponsored by the Le Creuset. All writing and opinions are my own.