Peach and Blackberry Skillet Cake

by Gena on August 17, 2011

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Keep those entries into the Peas and Thank You cookbook giveaway coming! You have a week, and you won’t be sorry.

Last Thursday morning, I took my chem final. After three hours and fourteen problems, I came home and promptly baked the following skillet cake for myself. It says a lot about how I felt about the exam that my first instinct was to bake myself a treat (don’t ask.) The good news is that it’s also a sign that I really have come to love baking.

This is a strange marriage of cobbler and upside down cake. I say this without every having made either a proper cobbler or a proper upside down cake. I have made Susan’s outstanding peach upside down cake, and this is similar, but it’s also cobbler like in that the fruit is on the bottom, not the top. It differs from a cobbler in that it’s a light sponge cake, not a biscuit-like topping.

In fact, I should probably stop trying to find a way to sum up what this cake is, except to say, it’s delicious. And beautiful, and a perfect use of summer produce. The next time you take an exam that doesn’t go your way, or encounter any other of life’s little vicissitudes, give this peculiar hybrid of a summer dessert a chance.

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Peach and Blueberry Skillet Cake (vegan, can easily be gluten free, soy free)

Makes 10 Servings

1 lb frozen peaches
10 oz (about a pint) frozen blackberries

1 1/4 cup whole wheat pastry flour or gluten free flour mix
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond milk
1/4 cup coconut or safflower oil
1/3 cup applesauce
1/2 cup sugar
1 teaspoon vanilla extract

1) Preheat oven to 350 degrees. Place all frozen fruit in a cast iron skillet.

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2) Whisk together flour, baking powder, salt. Make a well in the center and add the almond milk, oil, applesauce, sugar, and vanilla. Mix to combine.

3) Pour cake batter over fruit. Reserve some blackberries for the top.

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Place skillet into oven and bake for 45 minutes, until golden brown on top. Let cool as much as possible before serving, as fruit will be quite wet in this particular recipe.

Serve with some of my raw whipped cream. Don’t leave that part out:

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If that doesn’t make you want to break out the skillet, I don’t know what will.

On that note, I’m off for the day. 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’ve been doing a lot of cooking for friends this week, which means my raw eats are salad, salad, and more salad. The good news is that you now have a week of NYC posts AND recipes AND some musings to look forward to. May the end of August begin!


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{ 39 comments… read them below or add one }

Lauren August 17, 2011 at 3:34 pm

Wow, that looks amazing! I never bake, need to make this though!


Sarah August 17, 2011 at 3:54 pm

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 :)


Ally August 17, 2011 at 4:28 pm

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!


Ally August 17, 2011 at 4:29 pm

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…


Katelyn @ Chef Katelyn August 17, 2011 at 5:12 pm

Omg. I’m obsessed it’s fine. Also I LOVE the new layout!!! Everyone’s getting bloggy facelifts and I’m diggin yours!


Ali (urbanfruitbat) August 17, 2011 at 5:18 pm

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. :)


JL goes Vegan August 17, 2011 at 5:39 pm

Hmmm, suddenly feel like I need a cast iron skillet!


Averie @ Love Veggies and Yoga August 17, 2011 at 5:49 pm

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 :)


chelsey @ clean eating chelsey August 17, 2011 at 6:13 pm

Love the new look! And this cake looks delish!


Alissa @ Not Just Apples August 17, 2011 at 6:25 pm

Delicious – this would make a beautiful brunch or breakfast :)


Heather @ Get Healthy with Heather August 17, 2011 at 6:46 pm

This hybrid cake looks amazing! Baking always gets me feeling good after a tough or stressful day.


Kaitlyn@TheTieDyeFiles August 17, 2011 at 7:05 pm

I use my skillet for almost everything…desserts are something I’ve yet to try!


Maryea @ Happy Healthy Mama August 17, 2011 at 7:18 pm

Yum–this looks like such a great dessert!


The Delicate Place August 17, 2011 at 8:00 pm

mmm this looks like a vegan clafoutis of sorts! either way, this omni would enjoy eating that with raw cashew creme!


Victoria August 17, 2011 at 8:04 pm

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.


Lexi @ A Spoonful of Sunshine August 17, 2011 at 8:07 pm

I like fruit, and I like desserts–but I’m not always a fan of fruit in my dessert.

That being said, I might have to make an exception. This looks way too delicious to pass up!


Ricki August 17, 2011 at 8:14 pm

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! :)


Eat Hike Sleep Repeat August 17, 2011 at 9:47 pm

Apparently I need a skillet! This just wouldn’t look as fun it if was in a regular pan. And I wouldn’t even think of leaving out the raw whipping cream!


jessy jones August 17, 2011 at 11:05 pm

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!



Casey August 18, 2011 at 5:02 am

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!


Jemma @ Celery and Cupcakes August 18, 2011 at 4:40 am

This looks amazing!


Casey August 18, 2011 at 5:03 am

Enjoy NY Gena! C xx


Hadley@HadleyHolistics August 18, 2011 at 8:55 am

This looks amazing! Would also be great with raspberries or even blueberries. Can’t wait to try it.


Faith @ lovelyascharged August 18, 2011 at 9:23 am

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!


pure2raw twins August 18, 2011 at 9:44 am

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!


VeggieGirl August 18, 2011 at 11:11 am

Congratulations on getting through chem! And I’m loving that skillet cake.

And don’t apologize! You’re a hard-worker.


Ro August 18, 2011 at 12:40 pm

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!



Nicole August 18, 2011 at 12:49 pm



Marisa August 18, 2011 at 1:21 pm

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


Mauimandy@The Grains of Paradise August 18, 2011 at 1:46 pm

This looks seriously delish! I love the combo of berries and peaches! Yum!


Willa August 18, 2011 at 1:46 pm

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!


Tejas August 18, 2011 at 4:13 pm

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.


Christine (The Raw Project) August 18, 2011 at 4:25 pm

This looks gorgeous and delicious, I can’t wait to try it. I haven’t gotten into baking since going vegan, but I can see myself doing it more for winter.


Lauren August 18, 2011 at 10:35 pm

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!


Get Skinny, Go Vegan. August 19, 2011 at 1:47 pm

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!


cynthia wand August 21, 2011 at 3:19 pm

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!


cynthia wand August 21, 2011 at 3:22 pm

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


Preeti August 25, 2011 at 6:22 am

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


VERA LIMA July 1, 2013 at 8:56 pm

Gena, This is a great dessert.
Tks forposting it.


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