No-Fuss Skillet Chocolate Cake (gluten-free + paleo)

No-Fuss Skillet Chocolate Cake (Gluten-free + Paleo)Paleo chocolate cake baked in a skillet for a no-fuss approach to dessert. Sweetened with figs and topped with thinly sliced strawberries.

Chocolate. You love? I love.

And, if you’re sensitive or allergic to it, there’s this awesome stuff called carob – a lightly alkalizing, non-stimulating, naturally sweet and lower fat alternative to chocolate.

Kelly, one of my dear friends, recently published a cookbook devoted to all things chocolate – The Paleo Chocolate Lovers’ Cookbook. Deliciously satisfying and visually stimulating, this book frees its readers from ever feeling restricted by the Paleo lifestyle.

No-Fuss Skillet Chocolate Cake-6268This book features 80 gluten-, grain-, and dairy-free treats for the health-conscious chocolate lover. There are even a bunch of egg-free recipes, too.

In it’s pages:: Chocolate-stuffed French Toast, Chocolate Granola, Chocolate Fudge, Mocha Truffles, with a special bonus chapter of savory recipes that incorporate chocolate. Chocolate Cherry Chicken Cutlets — heck yeah.

All of the recipes I’ve made from Kelly’s book have been outrageously delicious. But this skillet chocolate cake totally rocked my world.

It’s easy. It’s delicious and it will impress everyone and anyone, no matter their eating style.

No-Fuss Skillet Chocolate Cake (Gluten-free + Paleo)

4.7 from 3 reviews
No-Fuss Skillet Chocolate Cake
Recipe type: Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
Paleo chocolate cake baked in a skillet for a no-fuss approach to dessert. Sweetened with figs and topped with thinly sliced strawberries.
Wet Ingredients
Dry Ingredients
  • 8 strawberries, thinly sliced
  1. Preheat oven to 350F
  2. In a 12-inch cast iron skillet, add the 2 tablespoons of melted coconut oil. Stir around to cover and set aside.
  3. Add all wet ingredients to the jug of your high-powered blender. Blend on high until fully combined.
  4. Turn off the blender, transfer the mixture to a clean bowl and add in the dry ingredients. Stir to combine.
  5. Pour mixture into prepared skillet. Flatten with the back of a spatula and top with an arrangement of the sliced strawberries.
  6. Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.
  7. Serve warm.
  8. Will keep in the fridge for 3-4 days. Do not freeze.
Eggs: this recipe will not work without eggs

Coconut flour: must be used in order for this recipe to work

Full-fat coconut milk: is from a can.

View nutrition information (once on page, scroll down)

No-Fuss Skillet Chocolate Cake (Gluten-free + Paleo)

You can make a circle pattern on the top of the cake like I did, or channel your inner Picasso and shape the strawberries into a heart for Valentine’s Day, perhaps?

No-Fuss Skillet Chocolate Cake (Gluten-free + Paleo)What cookbooks have you purchased recently? The cookbook that you turn to time and time again – what is it? You know, the one you couldn’t live without…

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Comments | Leave Your Comment

  1. I’m allergic to nuts and keep seeing all these recipes with almond flour. What can I use to substitute keeping it paleo?

    • Hey! Best to find another recipe as I’m not sure what you could use here. You could try a gluten-free all purpose flour…

  2. I made this last week and it was great! It reminded me of a flourless chocolate cake I made recently, but yours has none of the guilt of the butter and refined sugars in it, and is much more satisfying. I ended up serving the strawberries (with blackberries) sliced on the side, and whipped up the rest of the full fat coconut milk as a whip cream (like you did with your grain free lemon cookie tarts). I came home looking forward to a piece of it each night! :)

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