Pumpkin Blueberry Chocolate Skillet Cake
Pumpkin Blueberry Chocolate Skillet Cake! Savor the flavors of fall with swirls of pumpkin and rings of blueberries & chocolate in a thick coconut flour skillet cake that's healthy, EASY & addicting! The perfect Paleo + Gluten Free fall breakfast, dessert or snack.
Servings: 8 slices
Calories: 219kcal
Ingredients
For the Cake:
- 3 large egg whites
- 1/2 cup unsweetened coconut milk
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1/2 cup coconut flour
- 2 tablespoons tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon salt
For the Pumpkin Swirl:
- 3 tablespoons pumpkin puree
- 3 tablespoons fresh blueberries
- 3 tablespoons dairy free chocolate chips
Instructions
- Preheat the oven 350 F. Grease an 8" skillet with coconut oil then set aside.
- In a large mixing bowl, whisk together the eggs, syrup, vanilla, coconut milk and salt.
- In a separate smaller bowl, sift together coconut flour, tapioca flour and baking powder until ingredients are evenly dispersed.
- Slowly fold the dry ingredients into the wet ingredients. After folding in half the flour mixture, stir in the coconut oil. Then continue folding in the remaining dry ingredients. Do not over combine as coconut flour is ultra absorbent.
- Transfer the batter into the prepared skillet spreading into an even layer. It should be thick and wet.
- Place the pumpkin on the top of the batter and using a small spoon swirl into the top of the batter.
- Arrange blueberries in a ring on top of the batter and gently press them in a bit. Repeat the same method for the chocolate.
- Bake at 350 F 25-30 minutes until the center of the cake has set and the outer edges are a bit brown.
- Remove from the oven and cool at room temperature 1 hour prior to serving.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1slice | Calories: 219kcal | Carbohydrates: 18.8g | Protein: 3.8g | Fat: 13.9g | Saturated Fat: 9.4g | Sodium: 32.8mg | Fiber: 1.6g | Sugar: 11.2g