Savory Anchovy & Mushroom Skillet Cake (Gluten-Free, Soy-Free, Dairy-Free)

Dry Ingredients

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum if needed)
• 2 tbsp ground flaxseed
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp dried oregano or thyme

Wet Ingredients

• 1 cup unsweetened plant-based milk (like oat or almond)
• ¼ cup olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp tomato paste or roasted red pepper purée (optional for depth)

Add-ins

• ½ cup sautéed mushrooms (finely chopped)
• ¼ cup chopped olives or capers (optional)
• 2 tbsp nutritional yeast (for umami richness)
• 6–8 whole anchovy fillets, divided (half chopped into batter, half for topping)

Garnish

• Sliced mushrooms and anchovy fillets (arranged in a spiral or sunburst pattern)
• Flaky salt