I don’t 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. A 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.
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!
Mixed Berry Dump Cake (Gluten-Free, Dairy-Free)
Ingredients:
- 6-7 cups mixed berries, washed (raspberries, blueberries, blackberries, strawberries – any combination)
- 1/4 cup honey
- 1-2 pinches salt
- 1-2 tsp fresh lemon zest
- 2-3 tbsp fresh lemon juice
- 1 box Simple Mills Vanilla Cake Mix
- 1 tbsp olive oil
- 1/4 cup pistachios, roughly chopped
- 1/4 cup Hu Baking Chocolate Gems, even more roughly chopped
- bacon grease or avocado oil spray
Directions:
- Preheat oven to 350 degress.
- In a large mixing bowl, combine all of the ingredients except for the bacon grease/avocado oil spray. Fold together with a wooden spoon until moistened and uniform in texture.
- Grease a baking dish with the bacon grease or avocado oil spray. Add the mix and spread out evenly. Cover with foil and bake, on the convection setting, for 30 minutes. Remove the foil and bake an additional 20-30 minutes until mostly set. Remove and let sit for another 20-30 minutes. Serve warm or chilled.
Can you use frozen berries? Also what size pan did you use?
A 9×13 pan would be suitable. I haven’t tried frozen berries, but I imagine it could work. Don’t thaw them first and toss them in a little arrowroot powder or tapioca starch (or cornstarch) before to absorb the extra liquid.
It’s hard to find allergy friendly desserts that feel exciting to bring to a dinner party. I took this to a friend’s house tonight and it was such a hit! I used pecans instead of pistachios, but it was delicious for both adults and kids. Thank you!
Easy and so, so yummy!!!