Peach Skillet Cake


  • 1 1/2 cups soy flour
  • 1 tbsp ground ginger
  • 2 tsp baking powder
  • 1/3 stick of butter, melted + 2 tbsp for the skillet + 2 tbsp for the top
  • scant 1/2 cup milk
  • 2 large eggs
  • 3 tbsp Torani sweetener (sugar free Brown Sugar Cinnamon)
  • 1 (16 ounce) package frozen peach slices
  • 1 tbsp of cinnamon to dust on top
  • 2 tbsp golden or "brown sugar" Lakanto or Swerve to sprinkle on top


I cooked this in a cast iron skillet, but it could be easily made in a casserole pan or pie plate. It's quite forgiving. I also cooked it on my gas grill instead of the oven. It would certainly be great with other sweeteners!

  1. Preheat the oven to 375. (It's summer in New England - so I preheated my grill!)
  2. Set skillet on medium-low heat and add the 2 tbsp butter.
  3. Whisk together flour, baking powder, and ground ginger. Whisk together melted butter, milk, Torani syrup and eggs in another bowl or large measuring cup. Whisk the liquid ingredients into flour mixture.
  4. Add half the batter to the skillet, then 3/4 of the peach slices, then the rest of the batter, and the rest of the peach slices. Sprinkle the top with cinnamon and granulated Lakanto, if using. Dot with cubes of butter.
  5. Bake until top is browned and cake is firm - about 45-50 min.

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