Gluten Free Breakfast Cake

This moist and lightly sweet gluten free breakfast cake is the perfect way to start busy mornings with a touch of homemade goodness. Whether you’re looking for an easy recipe to make before school or a special treat to enjoy on weekends, this skillet cake is sure to please. Packed with flavor and simplicity, it’s the ideal choice for back to school breakfasts that the whole family will love.

Recipe Ingredient Notes

Gluten Free Flour: I’ve tested this Gluten Free Breakfast Cake recipe Bob's Red Mill 1-to-1 and King Arthur Measure for Measure gluten free flour blends. Both produced a tender, moist crumb that worked beautifully, but I found the cake made with the King Arthur blend to be more tender and it stayed fresh longer. While I haven’t tested other brands in this recipe, that doesn’t mean they won’t work just as well.

Almond Flour: Almond flour provides this gluten free breakfast cake with a lovely structure and moist crumb. For a nut-free version, replace the almond flour with an equal amount of gluten-free flour.

Buttermilk: I’ve tested this recipe using both traditional buttermilk and a homemade version made with milk and apple cider vinegar or lemon juice. While both options work, I prefer the rich creaminess and thickness of real buttermilk. If you can’t find buttermilk, plain kefir is an excellent substitute that maintains the desired texture and flavor.

Fruit: I love using blueberries in my breakfast skillet cake because they’re easily accessible and available year-round. You can use either fresh or frozen berries - no need to thaw the frozen ones before baking. Feel free to switch it up with your favorite fruits like blackberries, raspberries, or peaches for a personalized touch

Lemon Zest: A little lemon zest brightens up the flavors of this skillet cake which pairs very well with the blueberries.

What is a breakfast cake?

A breakfast cake is a delicious way to start your morning. It’s typically lighter and less sweet than a traditional dessert, making it perfect for breakfast or brunch. They’re easy to whip up and usually have flavors that pair well with a morning cup of coffee or tea, like cinnamon, berries, or citrus. Whether you’re enjoying a slice with your morning brew or serving it at a leisurely brunch, a breakfast cake is a delightful treat to kick off your day.

Why use a cast iron skillet to bake a cake?

Using a cast iron skillet adds character to your cake, giving it a unique texture and a touch of old-fashioned charm. I use a very well-seasoned 10" cast iron skillet to bake my Gluten Free Breakfast Cake. However, you can also use a 9" round cake pan or a 9 x 9" baking dish - just be sure to adjust the baking times as needed.

Baking a cake in a cast iron skillet offers several benefits:

• Even Heat Distribution: Cast iron skillets excel at distributing heat evenly, therefore helps the cake bake uniformly. This ensures a consistent texture throughout, with no undercooked or overcooked spots.
• Crispy Edges: The heat retention of cast iron creates a wonderful, slightly crispy crust on the edges of the cake, which adds a delightful contrast to the soft, tender crumb inside.
• Rustic Presentation: Serving a cake straight from a cast iron skillet adds a rustic, homey touch that's perfect for casual gatherings or family meals. It makes the cake feel both special and comforting.
• Durability: A well-seasoned cast iron skillet is naturally non-stick and incredibly durable, lasting for generations. It’s a reliable tool that gets better with age and use.

How to make a Gluten Free Breakfast Cake

Make sure all your ingredients are at room temperature before you start baking. To bring eggs to the right temperature, place them in a bowl of warm water and let them sit for 10-15 minutes.

1. Preheat the oven to 350°F. Next, arrange the oven racks in the middle position to ensure even baking of the gluten-free breakfast cake. Spray the cast iron pan with cooking spray and set aside. Alternatively, if using a round or square cake pan, make sure to line it with parchment paper.
2. In a small bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, ground cinnamon, ground ginger, and kosher salt. Then, set aside.
3. In the bowl of your stand mixer, combine the granulated sugar, light brown sugar, and lemon zest. Use your fingers or the back of a spoon to rub the zest into the sugar. This process will release the oils and enhance the lemon flavor of the zest, giving the breakfast cake a subtle lemony taste without the need for lemon extract.
4. Add the room-temperature unsalted butter to the lemon sugar. Mix at medium speed until light and fluffy, about 2 minutes. Be sure to stop the mixer halfway through to scrape the sides of the bowl with a flexible spatula.
5. Add the room-temperature egg and egg yolk, along with the vanilla extract, and mix until combined.
6. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Mix until the batter reaches a smooth consistency. It’s a good idea to stop the mixer halfway to scrape down the sides and bottom of the bowl.

7. In a small bowl, combine the fresh blueberries with 1 teaspoon of gluten-free all-purpose flour. This step helps the fruit stick to the batter and prevents it from sinking to the bottom of the skillet cake.
8. Next, using a rubber spatula, gently fold the flour-coated blueberries into the cake batter.
9. Afterward, transfer the batter into the prepared cast iron skillet, smoothing it out evenly with the back of a spoon or a small offset spatula. Finally, top the batter with additional blueberries and a sprinkling of granulated sugar.
10. Place the skillet in the preheated oven and bake at 350°F for 40-45 minutes. Baking time may vary depending on your skillet size and oven. The cake is done when it is golden brown, and a toothpick inserted into the center comes out clean. The internal temperature should be between 200°F and 205°F.
11. Carefully remove the skillet from the oven and set it on a cooling rack. Let the cake cool for 10-15 minutes before serving.

How to serve a breakfast cake

Serving this gluten free blueberry breakfast cake can be both simple and elegant. For a more rustic feel, I prefer to serve it family style, still warm right from the skillet, using a big spoon. Besides this way I don't use a knife in my cast iron pan.

Here are some ideas to enhance your presentation and make your skillet cake even more delightful. And yes, you can enjoy this cake any time of day. It makes a delicious, shareable dessert for a dinner party or a potluck-style gathering.

• Dust with Powdered Sugar: Lightly dust the top of the cake with powdered sugar for a touch of sweetness and a polished look.
• Serve with Whipped Cream: A dollop of whipped cream or cream cheese frosting adds a creamy texture that pairs beautifully with the cake.
• Pair with Ice Cream: Serve with a scoop of vanilla ice cream for a comforting treat (and who says you can't enjoy ice cream for breakfast?).
• Serve with Yogurt: A dollop of Greek yogurt or flavored yogurt can provide a tangy contrast to the cake’s sweetness and offer a lighter option.

Storage & Freezing

Store any leftovers you may have in an airtight container for 2-3 days. To freeze pieces of the cake, make sure it is completely cool. Freeze individual pieces in an airtight container for up to 2 months. Thaw at room temperature.

FAQ - Gluten Free Breakfast Cake

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