Gluten-Free Cherry Carob Upside-Down Skillet Cake

photo of a slice of cake being cut with a fork with text that reads gluten-free cherry carob upside-down skillet cake

This variation on my banana upside down cake recipe feels decadent, but it’s easy and nutritious. It’s a delicious breakfast treat or dessert. Feel free to experiment with other nuts and berries or substitute cocoa powder for carob powder.

Equipment & Ingredients

Jump to the recipe below for exact measurements.

  • Dry ingredients: old-fashioned or quick oats, cashews, salt, baking powder, baking soda, cinnamon, and carob powder
  • Wet ingredients: eggs, milk (whole milk used in this recipe and nutrition info), and vanilla
  • Cherry topping: fresh cherries, olive oil
  • Optional add-in: carob chips
  • Equipment: blender or food processor, large mixing bowl, 10 or 12-inch cast iron skillet (or pan of choice), baking dish if not using a cast iron skillet

Video Overview

Preheat Your Oven & Prep the Dry Ingredients

Preheat oven to 400°F (204°C). 

Blend dry ingredients in a blender or food processor to form a coarse flour. Pour dry ingredient mixture into mixing bowl.

Add wet ingredients to dry ingredient mixture. Whisk eggs until they are uniform in color and texture.

Set aside.

Start Your Cherries

To prepare your cherry topping, heat olive oil over medium heat until shimmering. Add cherries and cook until just beginning to soften (about 4 minutes).

Make ahead tip: prepare a large batch of cherries ahead of time to save on prep time.

Build Your Upside-Down Cake

Pour cake batter over cooked cherries and smooth surface to evenly cover cherries.

Optional: sprinkle carob chips evenly over cake batter.

Bake!

Bake at 400 for 20 minutes or until your cake is firm to the touch and has browned on top. 

Enjoy!

And that’s it! You just made a super-fancy upside-down cake.

Cheers!

Video & Recipe Recap

cake in a cast iron skillet with a slice cut out

Gluten-Free Cherry Carob Upside-Down Skillet Cake

A decadent cake for any time of day.
Prep Time 20 minutes
Cook Time 25 minutes
Course Brunch, Dessert
Cuisine American
Servings 6
Calories 206 kcal

Equipment

  • blender or food processor
  • 10 or 12-inch cast iron skillet (or pan of choice)
  • baking dish (if not using a cast iron skillet)

Ingredients
  

Dry Ingredients:

  • ½ cup quick oats
  • ½ cup cashews
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp carob powder
  • 1 tsp cinnamon

Wet Ingredients:

  • 3 eggs
  • ¾ cup milk whole milk used in this recipe
  • 1 tsp vanilla

Cherry Topping:

  • 2 cups cherries pitted and sliced
  • 2 tbsp olive oil

Optional Add-In:

  • 2 tbsp carob chips optional

Instructions
 

  • Preheat oven to 400°F (204°C).
  • Start by blending dry ingredients into a course flour in a blender or food processor.
  • Pour dry ingredient mixture into mixing bowl.
  • Add eggs. Whisk eggs until uniform in texture and color.
  • Add milk and vanilla.
  • Mix well and set aside.
  • Heat oil until shimmering in a cast iron skillet or pan of choice.
  • Add cherries to pan. Cook cherries, stirring frequently until they just begin to soften (about 4 minutes).
  • Turn off heat.
  • Pour cake batter evenly over cherries.
  • Optional: sprinkle carob chips over the batter.
  • Bake at 400 for 20 minutes or until your cake is firm to the touch and has browned on top.

Video

Keyword Gluten-Free Cake, Healthy Dessert, Healthy Snack

Nutrition Information

Servings: 6

Calories 206

Total Fat 14g

Saturated Fat 3.1g

Cholesterol 85mg

Sodium 347mg

Total Carbohydrate 15.6g

Dietary Fiber 1.3g

Total Sugars 2.6g

Protein 6.8g

Vitamin D 20mcg

Calcium 139mg

Iron 2mg

Potassium 334mg

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