No-Fuss Skillet Chocolate Cake

January 26, 2014 by Leanne Vogel April 19, 2017

Paleo chocolate cake baked in a skillet for a no-fuss approach to dessert. Sweetened with figs and topped with thinly sliced strawberries.

Ingredients

• 2 tablespoons melted coconut oil, for the skillet

Wet Ingredients

• 1 cup canned full-fat coconut milk
• 1/2 cup dried mission figs, approximately 14 with stems removed
• 1/4 cup melted coconut oil
• 3 egg yolks
• 3 eggs
• 3 ounces dairy-free semi-sweet chocolate, melted

Dry Ingredients

• 1 cup almond flour
• 1/4 cup cacao powder
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 teaspoon sea salt

Topping

• 8 strawberries, thinly sliced

 

Instructions

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.

Notes

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.

Nutrition Information Per Serving