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

No-Fuss Skillet Chocolate Cake

Author: Leanee Vogel, adapted from The Chocolate Lovers' Cookbook

Recipe type: Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

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.

Ingredients

2 tablespoons melted coconut oil, for the skillet

Wet Ingredients

1 cup canned full-fat coconut milk
½ cup dried mission figs, approximately 14 with stems removed
¼ cup melted coconut oil
3 egg yolks
3 eggs
3 ounces dairy-free semi-sweet chocolate, melted

Dry Ingredients

1 cup almond flour
¼ cup cocoa powder
¼ cup coconut flour
¼ cup coconut sugar
¼ teaspoon sea salt

Topping

8 strawberries, thinly sliced

Instructions

Preheat oven to 350F
In a 12-inch cast iron skillet, add the 2 tablespoons of melted coconut oil. Stir around to cover and set aside.
Add all wet ingredients to the jug of your high-powered blender. Blend on high until fully combined.
Turn off the blender, transfer the mixture to a clean bowl and add in the dry ingredients. Stir to combine.
Pour mixture into prepared skillet. Flatten with the back of a spatula and top with an arrangement of the sliced strawberries.
Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.
Serve warm.
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.

Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2014/01/no-fuss-skillet-chocolate-cake-gluten-free-paleo/