This is a sponsored post but all opinions are my own.
Cast iron skillets: not just for fried chicken.
When you spend a great deal of time in the kitchen, you form bonds with your various cooking utensils and appliances. You have a favorite wooden spoon, mixing bowl and casserole dish. And your cast iron skillet? Forgeddaboutit.
If my cast iron skillet were a person, he’d be Sean Connery. Well-seasoned, smart, and always knowing the right thing to say. For instance, I may ask him, “what should we make today, Sean?”
His response may be an immediate and without hesitation, “cheeseburger.” Or with one eyebrow raised and the look of a smoldering temptress, “cake.” Thanks, Connery. You sure know how to put a smile on a girl’s face, you cheeky skillet.
Cast iron skillets: making dreams out of oatmeal.
This cake…It’s a straight up hootenanny. Here’s what you need to know: It’s vegan, made in a cast iron skillet, and it’s the way you should eat all your oatmeal.
I used two vegan flax “eggs” to make the cake. Flax eggs are not a eggs at all – they’re just water mixed with ground flax seed.
This cake is a bit of a process, but it’s worth every step. You end up with a crispy-around the edges, moist and oat-y, blueberry-studded, suitable for breakfast CAKE. Don’t get me started on the coconut drizzle. It is the rum to your raisin. The muffin to your top. The love to your handle.
Cast iron skillets: Mine’s seasoned with cake. What is yours seasoned with?
Blueberry Oatmeal Breakfast Cake with Coconut DrizzlePrint
For the cake
- 1 cup Bob's Red Mill steel cut oats
- 2-1/2 cups water
- 1 teaspoon pure vanilla extract
- 1 cup Bob's Red Mill oat flour
- 2/3 cup coconut sugar*
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups fresh blueberries
- 2 tablespoons flax meal
- 6 tablespoons water
- 1 tablespoon heaping coconut oil**
To Make the Cake:
- Soak the steel cut oats in 2-1/2 cups of water for 3 to 4 hours. Transfer the oats AND all of the water to a medium-sized saucepan and bring it to a boil. Cook for 15 minutes (or until thick and most of the water has been absorbed), stirring occasionally. Remove from heat, stir in the vanilla extract, and allow the oatmeal to cool slightly.
- In a small mixing bowl, combine the ground flax meal and the 6 tablespoons of water. This creates a vegan flax “egg.” Allow the mixture to sit 10 minutes, stirring occasionally.
- In a mixing bowl, stir together the oat flour, coconut sugar, cinnamon, baking powder, and salt.
- Toss blueberries in 2 tablespoons flour then combine with the rest of the flour mixture.
- Pour the blueberry/flour mixture into the pot with the cooked steel cut oatmeal and stir to combine. Add the flax eggs and stir until everything is well combined.
- Add the heaping tablespoon of coconut oil to the cast iron skillet and heat to medium. Spread the oil around and make sure the whole skillet (including the sides) gets coated with oil.
- Pour the cake mixture into the cast iron skillet and spread it evenly.
- Place a cover over the skillet (I used a large baking sheet) and cook for 12 minutes.
- Remove the over and cook an additional 30 to 35 minutes, or until cake turns uniform in color.
- Note: the sides and bottom of the cake will firm up before the center. Continue cooking until the center is firm and not sticky. Also note that I cook at high elevation, so play close attention to the cake, as your cook time could be different from (less than) mine. Another note: The blueberries will begin to juice out and will begin to caramelize against the cast iron. It will smell like something’s burning, but fret not. It’s just the blueberries and all will be fine. Unless of course your cake really is burning, in which case: take it off the stove.
- Allow cake to sit at least 30 minutes before turning it over onto a cutting board. Pour the coconut drizzle (see instructions below) over the cake and serve.
To Prepare the Coconut Drizzle:
- While the cake is cooking (or cooling), add the can of coconut milk and maple syrup to a small pot. Bring it to a full boil, then reduce the heat and cook at a gentle boil for 35 to 45 minutes, stirring frequently. The coconut milk should be thick. Pour it into a measuring cup until ready to use.