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

January 26, 2014 By Leanne Vogel November 5, 2018

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.

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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.

This 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.

4.7 from 3 reviews

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.

View nutrition information (once on page, scroll down)

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?

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…

This entry was tagged: Cakes, chocolate, coconut flour, strawberries