I don’t usually bake often (I like to be more freeform with my recipes than baking allows), but when I do, I like to make something like this. An super-simple, fruit-forward dessert that’s not too sweet, but packed with flavor. The best part? It’s gluten-free, dairy-free, and only takes less than 5 minutes of active work (thanks to a shortcut). Then it cooks while you’re making dinner or just hanging out with family or friends.
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We’ll start by preheating the oven to 350 degrees on the convection setting. Then take out a large bowl and fill it with lots of washed berries you enjoy — I love the combination of blueberries, blackberries, and raspberries. Add lemon zest and juice for the tang, some chopped pistachios, and honey to the bowl, and stir gently.
Scalloped Bowls | Mixing Bowl (similar) | Lemon Press | Honey Pot (similar) | Cake Mix
Here’s where the shortcut comes in: I use a box mix for the batter. (Cue the abhorrent gasps.) While you could whip up your own gluten- and grain-free cake mix, I just don’t bake enough to make it worth keeping the ingredients on hand. Plus, I want to get this in the oven in 5 minutes! So I’m using a box of vanilla cake mix. Simple Mills is my favorite brand for grain-free, gluten-free products like this.
Pour the cake mix into the bowl of berries and gently mix until the powdery parts are incorporated. Grease a baking dish (I like to use bacon grease for the added flavor, but you can use an oil spray or even butter if you’re not dairy-free), and pour the cake mix in.
We’re going to cover the cake with foil to start since it has a longer bake time, as that will keep the top from browning too much while the inside fluffs up. Bake covered for 30 minutes until it’s set around the edges, and then turn the oven temperature down to 325 degrees and bake uncovered until the middle stops jiggling at the top, around 20-25 minutes. The cake will still be a little gooey in the center due to all of the berries, and that’s what we want, so don’t let a wet toothpick lead you astray. Let it rest at room temperature for 20 minutes so it cools down.
Scalloped Baking Dish | Serving Spoon | Berry Bowl | Dish Towel | White Bowl | Gold Spoon
Now you’re ready to serve! The cake will have a custardy quality that’s just so appealing with some texture from the pistachios and brightness from the fruit and lemon. Adding dairy-free or regular ice cream really puts this over the top. Let me know how you like it in the comments!
