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Summer Berry Cake

Summer Berry Cake

 
Prep time 25 minutes
Cook time 35 minutes
Ready in 1 hour
Makes 8 servings

Ingredients

  • 1 3/4 cups gluten-free rolled or quick cooking oats (or substitute 1 1/2 cups gluten-free baking flour)
  • 1 cup plus 2 tbsp organic sugar, divided
  • 1/2 cup organic extra virgin coconut oil
  • 1 1/2 tsp baking powder
  • 1/8 teaspoon sea salt
  • 2 eggs
  • 1 tsp cinnamon
  • 1 cup fresh blueberries
  • 1 cup raspberries
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • vanilla ice cream or fresh whipped cream, for serving
 

Directions

1. Place oats in food processor and process until finely ground. Measure out 1 1/2 cups and set aside.
2. Place sugar and coconut oil in a mixing bowl and beat until well combined. Add 1 1/2 cups ground oats, baking powder, salt and eggs. Mix well. Spread batter in two 8" cast iron skillets.
3. Sprinkle blueberries and raspberries on top.
4. Combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over fruit, followed by lemon juice and lemon zest.
4. Bake 30-35 minutes. Serve warm with vanilla ice cream or fresh whipped cream.
 
Recipe by Jeanette Chen of