Fudgy Paleo Chocolate Skillet Cake Recipe

Posted on
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.


INGREDIENTS

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

INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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
NOTES
**If using two skillets, divide the batter evenly between the two

Leave a Reply

Your email address will not be published. Required fields are marked *