This vegan peach blackberry skillet cake is so easy to make! You can prepare it with fresh or frozen fruit. It’s a wonderful way to celebrate summer and a perfect, last-minute dessert for entertaining.

A black, cast iron skillet is filled with a vegan peach blackberry cake.

Turning on the oven at the height of summer can be a bit of an ask. But I’m happy to do it when a dessert is as simple and low-key as this vegan peach blackberry skillet cake.

This isn’t quite an upside down cake, though the process of making it is very similar. It’s not a buckle, because there’s no streusel topping. And it’s too cake-like to be a cobbler or crisp.

So I’m just going to call it a skillet cake. And it’s as easy and homey as the name implies. You put some fruit in the bottom of a cast iron skillet and mix a simple vanilla cake. You pour the cake on top of the fruit, bake, and pull a perfectly summery dessert out of the oven.

That’s it! No fuss, no stress, and no decorating required. It’s the best kind of dessert, if you ask me. 

Two slices of vegan vanilla cake, studded with fruit, are arranged on two small, white dessert plates.

Can you bake cake in a skillet?

This peach blackberry skillet cake proves that you certainly can! 

Of course, it’s not the only type of cake that will work this way. Many simple sponge cakes and fruit cakes can be baked in a skillet. Though it isn’t technically cake, I especially like to make cornbread this way.

A black, cast iron skillet has been filled with peaches and blackberries. It rests on a white surface.

How to bake cake in a skillet

You can bake the peach blackberry skillet cake (or any other simple sponge cake) in a cast iron skillet, just as you would a square or round pan. In fact, cast iron is an ideal choice for baking because it distributes heat evenly. However, are a few tips to keep in mind.

First, your cake may bake more quickly in a cast iron skillet than in a deeper cooking vessel. Keep an eye on the cake toward the end of cooking time to be sure it doesn’t burn.

Also, it helps to have your skillet hot before you add the cake batter and bake. I recommend preheating they oven with the skillet already in it and allowing it to heat for about 15 minutes once the oven comes to temperature. It’ll be nice and hot, ready to bake.

Finally, keep in mind that there are different skillet sizes, and these will affect cooking time. You can make the peach blackberry skillet cake in either a 10, 11, or 12-inch skillet, but the larger the skillet, the more quickly the cake will cook. Start checking it at 30 minutes, to be safe.

Cake batter is being poured over frozen fruit in a cooking vessel.

Peach blackberry skillet cake ingredients

This is a straightforward cake recipe. It’s similar to the vanilla cake that I use in my vanilla layer cake and strawberry shortcake, with a few tweaks.

You’ll need flour, of course. I recommend unbleached, all-purpose or cake flour. Whole wheat pastry flour will also work, though I think all-purpose works better in the recipe.

I like to use refined avocado oil or melted vegan butter in the cake, but you can use another neutral vegan cooking oil (like refined coconut or canola) instead.

I use 1/3 cup applesauce to replace egg in the recipe. I know that’s a small amount, but it works in my home because I always have applesauce around for baking! If you like, you can replace it with 1/3 cup non-dairy yogurt.

Aside from this, you’ll just need sugar, some non-dairy milk, and the fruit, of course. You can substitute another berry for the blackberries, and you can even replace the peaches with apples in the fall. Use what you have.

Speaking of that, fresh or frozen fruit is fine here! I love peaches and berries in this case, so in the wintertime, when they’re out of season, I simply use frozen.

An angled photograph of a slice of vegan peach blackberry skillet cake, which is resting on a white dessert plate.

Can the peach blackberry skillet cake be gluten free?

Yes, the cake can definitely be made gluten-free. I recommend a gluten-free, all-purpose flour blend. My favorite is King Arthur’s Measure for Measure.

Preparation and storage

This is a moist cake that contains a good amount of fruit, so I recommend storing it in the fridge. It will keep in an airtight container in the fridge for up to four days. The cake also freezes well. Slices can be frozen for up to six weeks total.

I think that the peach blackberry skillet cake tastes best if it’s served soon after baking. But you can certainly prepare it a day or so in advance of serving.

I find that the cake can become slightly discolored if it sits in the cast iron for too long. So I recommend removing it if you plan to store it overnight, then reheating it in the oven (in cast iron or on a baking sheet) before serving.

The cake is particularly good with some of my raw whipped cream or a scoop of vanilla ice cream!

An overhead image of a vanilla cake with fruit, which has been baked in a round, black frying pan.
A black, cast iron skillet is filled with a vegan peach blackberry cake.
5 from 1 vote

Peach Blackberry Skillet Cake

Author – Gena Hamshaw
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yields: 8 servings

Ingredients

  • 1 1/4 cups unbleached, all-purpose flour (150 g)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon Kosher salt
  • 1 cup soy, oat, almond, or cashew milk
  • 1/4 cup + 1 tablespoon melted vegan butter or avocado oil (divided)
  • 1/3 cup applesauce (substitute non-dairy yogurt)
  • 1/2 cup organic cane sugar
  • 1 teaspoon vanilla extract
  • 1 lb fresh or frozen peaches, peeled, pitted, and cut into thin slices
  • 12 oz fresh or frozen blackberries (about 1 pint, or 2 heaping cups)

Instructions

  • Place a 10, 11, or 12-inch cast iron skillet on a center rack in the oven. Preheat your oven to 350F. Once the oven is adequately heated, allow the cast iron to remain in there for another 10-15 minutes.
  • Whisk together flour, baking powder, and salt in a mixing bowl. Make a well in the center. Add the milk, 1/4 cup melted butter or oil, applesauce, sugar, and vanilla. Mix until you have an even batter—some small lumps are OK.
  • Remove the hot skillet from the oven very carefully, using oven mitts. Add the remaining tablespoon butter or oil to the pan and swirl it around to coat. Place the peaches and blackberries into the hot skillet and immediately pour the batter over them. Transfer the skillet back to the oven.
  • Bake the cake for 35-45 minutes, until golden brown on top. Let cool for at least an hour before cutting into wedges and serving. Enjoy!
An angled photograph of a slice of vanilla cake with berries. It's served on a round dessert plate, which is resting on a white surface.

Enjoy this fruit filled, comforting, rustic summer cake!

xo

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Recipe Rating




    42 Comments
  1. 5 stars
    I made this last week using gluten-free flour, coconut sugar, plentiful. home grown fresh chopped figs and winterberry frozen mix. It was delish and hubby has asked for a repeat today!
    Thank you for the recipe xx

  2. This looks amazing! I have been noticing people are using applesauce in many vegan recipes, must try this out.

  3. Also I have to use fresh fruit, as the peaches and blackberries are just too amazing right now.What is your experience with this recipe with that?Thanks

  4. I want to make this today and I get why the skillet would make it amazing….. and wondering since I don’t have a skillet right now could I make this in a ceramic tart dish? please respond asap if you are available. Thanks, love your blog!

  5. WOW! I think I might try and just use a bit of stevia in place of the sugar. This looks beautiful! And love the sound of “skillet cake”. To me it means I don’t have to worry about a “shape” or frosting!

  6. I love peach and blueberry cobbler so I’m sure I’d love this skillet cake as well! Once our new kitchen is done, I will have to make it….. or you could invite me over and make it for me! 😉 Kidding, of course! By the way, the new blog layout is beautiful! Simple and clean but pleasing to look at. Have fun in NYC!

  7. Thank you for sharing recopies and information. Each time I read your blog and article mentioned, it helps me to stay on track and stay motivated. This is not just weight loss, it is also life style. Your blog helped me and my family to stay motivated on stay on track.

  8. Wow that looks delicious! I’m going to have to make it. I love to bake….I wonder if I’ll be able to find time with a new baby??? I’m going to have to find time for sure! Thanks for the recipe!

  9. I usually don’t like cooked peaches, but that looks really good. 🙂 And I seriously love all of your posts!

  10. Hi Gena,

    I never comment on anything, but I’ve been following your blog for a while and I think you have the best raw blog out there. Your recipes are always simple and delicious and your site is so well organized and appealing for someone who is borderline ADD. 🙂 Thanks for doing what you do so well!

    AND, this recipe looks delicious, but the way! I was planning to buy a cast iron skillet and I will DEFINITELY be making this recipe!

    -Ro

  11. Looks delicious Gena! I had made a skillet cake before – ok – a really long time ago and remember it coming out and enjoying! now seeing yours makes me want to go and bake one now 🙂 I know you are super busy lately but just wanted to say hi and that Michelle and I are thinking of ya. We hope all is well in DC!
    Have a wonderful day!
    xoxo
    Lori

  12. Gena I don’t think you understand how much I love cobblers and how much this just rocked my world…I’m so excited that all of these ingredients are in my cupboard and that I can whip one up on a whim!

  13. Hi Gena,
    My name is Jessy, I am 19, and I have recently gone vegan, also eating 95% raw. I have been eating this way for 5 months and feel great. The main reason I did this was to feel great, and clear up my acne. I am starting to notice that I am
    bruising easily on my legs, and my hair seems that it is falling out, very
    slowly though. I would love some advice and some tips! I absolutely LOVE your
    blog, I check it every other day!

    Thanks,
    Jessy

    • I hope Gena doesn’t mind me responding to you but I wanted to help. There can be a multitude of reasons for what you’re experiencing and without knowing more I couldn’t say for sure, but these are classic symptoms of mineral deficiency. If you eating very green raw foods this may mean you also have poor nutrient absorption and thus digestive imbalances to correct. Ive also seen this happen when people are on high fruit diets. Hope that helps!

  14. Gorgeous. And I don’t mind the cooked posts at all. . . love ’em just as much as the raw. (Though of course I always love your contemplative posts!). And so sorry we missed ya when we were in NYC a couple weeks ago–have a wonderful trip home! 🙂

  15. that looks amazing! I did a double take when I saw this picture in my google reader. I’m not used to seeing baked goods under Choosing Raw! I’m moving to NYC tomorrow. I’m excited and a little nervous.

  16. First, never apologize for what you do or don’t post. Truth be told, I read every single post of yours and I would have never thought any of this. Would have never occurred to me til you said it, even though I disagree 🙂
    “I’m sorry that this week has been a lot of brief and not-so-contemplative posts. Not to mention a dearth of raw food”

    I think your posts have been great! Sometimes shorter is sweeter.

    Espeiclaly when it involves skillet cake!!! WOW, that looks soooo good! And it vegan, one pan, and a dessert. I am all over it!

    It actually reminds me, a bit, of this mixed berry clafoutis that I made about 6 weeks ago. Basically you make an almost pancake-like batter, pour it over fruit, and bake it. Except it contains eggs and cream (you could swap out for flax and almond milk) but same concept…one skillet/pan and fruit and baking. I love desserts. And I love easy recipes. Thanks for sharing this!

    And the slight graphic changes on your blog with the colors, fonts, little tweaks, I am noticing it all 🙂

  17. This looks lovely! My Love and I have recently discovered that there are a million blackberry bushes around our house. Needless to say we have more than our fair share kicking around at the moment! I am sure that your test went better than you though, I always think I failed, even when I end up doing well! Stick it out girl, it is going to get a whole lot better soon. 🙂

  18. i literally just gasped at how beautiful the change-up came out… goes to show the things that i look forward to every day. and that cake looks AMAZING- it will be in my oven within the hour. you never cease to amaze me, gena!

    • and i have a quick question.. is there a real difference between coconut butter and coconut oil? i have a whole jar of the butter and have been wondering if i could just melt the stuff and use it as an “oil” substitute…

  19. I love the fact that I already have all the ingredients on that list! Hurrah!
    Your website absolutely my favourite, and I look forward to every new post. Thanks Gena 🙂