No-Fuss Skillet Chocolate Cake

No-Fuss Skillet Chocolate Cake #paleo #grainfree #dairyfree

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

Eating Style: Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves: 12

Ingredients

Wet Ingredients

Dry Ingredients

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.

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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

  • Calories: 323
  • Calories from Fat: 203
  • Total Fat: 22.6
  • Saturated Fat: 11.9 g
  • Cholesterol: 93> mg
  • Sodium: 66 mg
  • Carbs: 25.6 g
  • Dietary Fiber: 6.3 g
  • Net Carbs: 19.3 g
  • Sugars: 16.2 g
  • Protein: 6.1 g