This easy Paleo Chocolate Skillet Cake is super fudgy alone, then topped with hot chocolate fudge and coconut ice cream for a dessert that you won’t believe is made with good-for-you ingredients! Gluten free, grain free, dairy free and kid friendly.
For the Cake:
3 eggs, room temp
¾ cup organic coconut sugar
½ cup organic coconut oil, melted and cooled
2 tsp pure vanilla extract
½ cup unsweetened cocoa powder or raw cacao
1 cup blanched almond flour
½ tsp baking soda
dash sea salt
For the fudge topping (optional)*
¾ cup Enjoy Life Dark Chocolate Morsels <—My Favorite Brand
3 Tbsp full fat coconut milk (from a can) – blended prior to using
Optional Coconut ice cream to top – I love this brand
- Grease one 10 inch or two 6.5 inch cast iron skillet(s) (or other oven proof skillet) lightly with coconut oil and preheat your oven to 350 degrees.
- In a large bowl, beat the eggs with a hand mixer (or whisk well by hand), then add the coconut sugar, vanilla extract and coconut oil and beat well.
- In a separate bowl, combine the almond flour, cocoa powder or cacao, baking soda and salt. Add the dry mixture to the wet and mix well until smooth. READ MORE
**If using two skillets, divide the batter evenly between the two