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.
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.
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.
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.
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.
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.
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.
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!
Enjoy this fruit filled, comforting, rustic summer cake!