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Lemon Berry Skillet Cake (gluten, grain, and dairy free)

  • Author: Katja from the Savory Lotus
  • Yield: one 10" skillet 1x


  • 1/2 cup coconut flour (like this)
  • 1/4 tsp unrefined sea salt (I use this one)
  • 1/2 tsp baking soda
  • 6 eggs
  • 6 TBS real maple syrup (like this) or raw honey (I use this one)
  • 1/2 cup coconut oil (like this) or ghee (like this), melted
  • 6 TBS full fat coconut milk (where to find BPA and additive free coconut milk)
  • 1 tsp vanilla extract
  • 1 TBS fresh lemon juice
  • zest from 1 lemon
  • 1 cup of mixed berries (I used strawberries, blueberries, and raspberries. I chopped the strawberries into small pieces)
  • coconut oil or ghee for oiling skillet


  1. Preheat oven to 350’F and LIBERALLY oil skillet with fat of choice.
  2. Sift together coconut flour, sea salt, and baking soda. Set aside.
  3. Whisk eggs until nice and foamy. Then add sweetener of choice, coconut oil/ghee, coconut milk, vanilla, lemon juice, and zest. Mix again to thoroughly combine.
  4. Slowly add dry to wet. Mix until combined. Allow to sit for 2-3 minutes to allow coconut flour to absorb.
  5. Pour into greased skillet. Gently spread evenly across bottom of skillet. Pour berries on top.
  6. Bake for 28-30 minutes, or until cake is firm in center and lightly golden.