Need a quick and easy summer dessert for a get together or party? Or just to enjoy yourself? This is it! This cake is so easy to whip up- that’s why it’s called a dump-it cake. You basically just dump and bake.
You can use whatever summer fruit you love. I chose peaches and strawberries, but I’ve also done this with rhubarb. This cake is gluten free with paleo & autoimmune paleo options, vegan, and completely allergy friendly. It’s the perfect treat to bring to a summer cookout, along with some fresh whipped cream, of course!
Allergy Friendly Fruit Dump-It Cake
This delicious and easy fruit-dump it cake is completely allergy friendly, making it the perfect dessert to bring to any get together! It’s gluten-free, AIP, and vegan. You can use your favorite fruits or whatever you have around.
Servings 9 people
Ingredients
- 3 cups chopped fresh fruit (I used peaches and strawberries)
- 1 Tbsp lemon juice
- 1 Tbsp coconut sugar
- 3 Tbsp coconut oil
- 1 cup Tigernut flour or almond
- 1/2 cup Beth Blends flour mix or 1:1 gluten free flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 3/4-1 cup milk of choice
Instructions
- Preheat oven to 350F.
- Mix fruit, lemon juice, and sugar together in a bowl and set aside. If you use rhubarb, I highly suggest adding an extra tbs of sugar as rhubarb can be quite sour when baked.
- Place coconut oil in a 9×9 baking dish and put it in the oven as it preheats, so oil melts.
- Whisk dry ingredients together (flours, powder, salt) then add the maple syrup, vanilla, and 3/4 cup of milk.
- Batter should be pretty runny, if not, add more milk.
- Once coconut oil has melted, pour batter over the oil. You can tilt the dish side to side a little to evenly spread things, but don’t mix!
- Dump the fruit evenly on top.
- Bake for 45-50 minutes, until golden and a toothpick comes out just clean.
- Let cool completely and enjoy with ice cream!
