What do you make with leftover polenta and leftover raspberries? Cake, of course! But not just any cake – cake in a skillet. Because skillets = summer.
Aside from the little bit of butter I used to grease the pan, this cake is vegan and made with coconut oil. It’s naturally sweetened with maple syrup and, of course, the sweetness that comes from the raspberries. (note: you can grease your pan with coconut oil).
It’s a (smaller) version of this peach cake I made last summer – in my 10-inch skillet this cake is just 4 servings, but you can double it if you have a larger skillet and more mouths to feed. I prefer it straight out of the oven with melty ice cream on top. Although, the leftover slices were delicious (sans the ice cream), for breakfast the next morning.
Oh, and it goes without saying that you could top this with any fruit you like.
- ½ cup all purpose flour
- ½ cup finely ground polenta
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup almond milk
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- ½ cup raspberries
- optional: a few drops of lemon oil, vanilla, and/or a pinch of cinnamon
- more coconut oil or butter to grease the skillet
- Preheat your oven to 350 degrees F, with an 8 or 10-inch cast iron skillet inside. (pictured is a 10-inch skillet)
- Mix your dry ingredients.
- In a separate bowl whisk together (by hand) your wet ingredients.
- Combine both and whisk together until well combined, but don't overmix.
- Remove hot skillet from the oven, grease it with a little coconut oil or butter (or vegan butter), then pour in the batter. Sprinkle raspberries on top and bake it for approx. 18-25 minutes or until a toothpick comes out clean.
- Let cool slightly, then serve hot with ice cream.
Make it whole grain: Use whole wheat pastry flour instead of the all purpose flour.
Make it gluten free: Use gluten free oat flour, or an all purpose gluten-free baking mix such as Pamela's.