Chocolate Fudge Skillet Cake

Chocolate Fudge Skillet Cake | Get Inspired Everyday!

Chocolate Fudge Skillet Cake | Get Inspired Everyday!

Today is about chocolate, because it’s the weekend and I love chocolate. This cake is so quick and easy to make, it’s all too easy to get yourself into trouble having too much of it around! Now… I know it’s been a few weeks since there’s been a chocolate recipe, (see Flourless Chocolate Peanut Butter Muffins) but rest assured I have a few more chocolate recipes to come over the next few months.

I mean, is there any other flavor besides chocolate when it comes to dessert? Sort of kidding, but you know what I mean, there isn’t anything quite like chocolate.

Chocolate Fudge Skillet Cake | Get Inspired Everyday!

This chocolate skillet cake is one of our all time most popular recipes, so I thought I’d pop in today with some updated photos. But also to let you know one of the best reasons for making this cake, (aside from eating it straight from the pan) is so that you can make Death by Chocolate with it!

Chocolate Fudge Skillet Cake | Get Inspired Everyday!

Chocolate Fudge Skillet Cake | Get Inspired Everyday!

While the oven is preheating, I make this cake right on the stove top in a cast iron skillet. If you don’t have one, I can’t recommend it enough. But you can also mix the batter in a large saucepan, and then bake it in a 9″ pie plate.

Chocolate Fudge Skillet Cake | Get Inspired Everyday!

Look at that silky-rich-deliciousness, it’s definitely hard to stay out of the batter before it goes in the oven!

Chocolate Fudge Skillet Cake | Get Inspired Everyday!

Chocolate Fudge Skillet Cake | Get Inspired Everyday!

This cake is tender and moist with a dense and fudgy texture. A scoop of Homemade Coconut Ice Cream on top seems to enhance the depth of chocolate flavor, but I’d never say no to good old fashioned Vanilla Bean Ice Cream either!

If your weekend plans didn’t include something chocolatey, I hope they do now!

Chocolate Fudge Skillet Cake | Get Inspired Everyday!

Chocolate Fudge Skillet Cake

  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x


  • 4 Tablespoons butter (use coconut oil for dairy-free)
  • 1/2 cup cocoa
  • 3/4 cup maple syrup (Grade A)
  • 1 cup almond or cashew butter
  • 2 eggs
  • 1/2 Teaspoon baking powder


  1. Preheat the oven to 325 F.
  2. Place a 9″ cast iron skillet over low heat, and begin to melt the butter.
  3. Whisk in the rest of the ingredients one at a time, taking care not the get the mixture too hot, (you don’t want to scramble your eggs).
  4. Place the pan in the oven and bake for 15-20 minutes. You want to take it out when it is still fudgy and soft in the middle because it will continue to cook after you take it out of the oven.


If you want to take this over the top, add 1-2 Teaspoons of espresso powder. To make the Death by Chocolate recipe, make this cake with 2/3 cup of maple syrup.


111 Comments on “Chocolate Fudge Skillet Cake”

    1. I don’t have the nutritional information for this recipe, but you can use an online recipe calculator if you’d like. With flourless desserts like these, I’d lean towards a smaller portion if you’re worried about calories. I’ve found this usually serves 4-6, but small servings would serve up to 8. I hope this helps a little, and let me know if you enjoy the recipe!

  1. Hi Kari,

    Maple syrup is super expensive where I am from. I dont have much choice but white or brown sugar. If I use these sugar in your recipe how much should be used?

    Thank you for the recipe

    1. I would stick to white sugar, although I’m not quite sure how it will affect the texture because it has much less liquid in it than regular sugar. I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!

    1. It definitely works with peanut butter. The texture is a little different, slightly heavier, although it’s hard to describe the difference – I make this recipe with almond, cashew, and peanut butter and love each nut butter. I hope you enjoy the recipe, and be sure to let me know if you have any other questions!

    1. I have doubled the recipe before and I think I put it in a 9″x13″ baking dish. From what I remember, it worked out fairly well but it was a little more sunken in the middle but still nice and fudgy. What I usually do, is just make 2 batches in 2 cast iron pans for the best results, but the bigger baking pan works pretty well and is slightly faster than making two batches. I hope this helps, and be sure to let me know how it goes, or if you have anymore questions!

  2. This looks absolutely divine!!! Chocolate cake is my absolute fave!! Must try this skillet version 🙂

  3. I don’t really need a reason/occasion to make this, now do I? Just “it’s Wednesday afternoon and I looked at the pic and thought it looked so good that I had to prevent myself from eating the screen” is reason enough, right? 🙂

  4. I’m just not sure that there’s something I like more than the unique appeal of cooking dessert in a skillet. It just feels RIGHT. Love this idea, and I’m totally drooling over it. Swoon-worthy!!!

  5. I have the tried every diet going. The problem is I have a sweet tooth and this is my downfall all the time. Would the paleo diet be good to do. How do I start it. Plus is there any reason not to get along with this , like blood pressure problems , cholesterol etc .

    1. Hi Sonia, I can’t really give you advice about diet, you’ll need to seek out a professional for that. I do know that for myself, (a fellow sweet tooth) I’ve done so much better since completely getting off white sugar. Something about it makes me crave sweets constantly, and I don’t have the same reaction with natural sweeteners. Any dessert, even a naturally sweetened whole foods dessert like this one should still be eaten in moderation. However ‘moderation’ can look different to each person depending on what your health issues might be. I’m sorry I can’t give you more answers, but each person is highly individual with what works best, and that’s why it’s always good to seek out a registered dietician to help you find out what’s best for you, and what might be causing the sweet tooth. I also have never been able to stick to a diet, and I’ve found that instead of cutting things out, I just focus on getting as many veggies into my diet as possible which is the perfect way to edge out less healthy foods. After a number of years, I was able to finally cut out white sugar like I mentioned without if feeling like a sacrifice. If you don’t have any main health issues that would cause you to need to change your diet, you might look into reasons to eat healthier that resonate with you, like having more energy. Having a driving purpose behind what I eat has been the key to eating healthier for me, along with finding new ways to enjoy whole foods so that I don’t feel deprived. I hope this helps a little! 🙂

  6. oh my word! Finally a paleo dessert i can do at home, that tastes like cake!! I halfed the receipe and cooked it in the microwave as a mug cake, and it still tasted great!!

    1. I’m so glad you enjoyed it! I didn’t want to get my hopes up too much when I first mixed it together, but when it came out perfectly moist and cakey, I was thrilled because it’s so hard to make healthy desserts (especially Paleo desserts)!

  7. Where do you find a 9″ cast iron skillet? I could only find 8 or 10 inch. I bought an 8. Will it be too small?

    1. I think you’ll be fine with a 8″ pan, I looked at the pictures and the cake only comes up halfway on the pan so there should be plenty of room in the smaller pan. I’m actually not sure where I got a 9″ pan, my husband bought it at a camping store in Canada long before we got together! Let me know how the recipe goes, and if you have anymore questions. 🙂

  8. Crazy good!! I was searching for a recipe to use up a jar of almond butter that wasn’t getting eaten and am so happy I found your site! I followed the recipe using your footnote about 2/3 cup maple syrup and 1 t. espresso powder. Even though I used grade A syrup, I was concerned about the maple flavor not working well with the chocolate, but the flavor was wonderful! I already know I’ll be making this one often – thanks for sharing your delicious recipe!

    1. You were definitely right to worry about the chocolate maple combo, the maple is way too strong with Grade B syrup and I think it overwhelms the chocolate. I was so glad when I discovered the Grade A amber syrup at Costco because it’s made healthier desserts so much easier with it’s lightness of flavor!

    1. You can use honey but it will change the texture of the cake a bit! Usually honey makes baked goods a bit more cakey and has a bit less water content than maple syrup so the cake might not be quite as fudgy. Hope you enjoy the recipe and be sure to let me know how it turns out if you substitute the honey! 🙂

  9. This looks so decadent, yet worth every calorie! I have a question: Is that 8 ounces of almond butter using a dry or wet measure? Is it the equivalent of 1 cup or should I actually weigh the nut butter. Thanks!

    1. 8 ounces is equivalent to 1 cup, and it’s about 1/2 of a normal size jar of nut butter. I’d have to agree with you that it’s definitely worth every single calorie – be sure to pull it out of the oven when it’s still soft in the middle because the cast iron pan continues to cook it afterwards, and you wouldn’t want to loose any fudgy decadence!

  10. I’ve made this several times now and absolutely love it!! Delicious and SOOOOOOO easy! K

    1. I’m so glad you liked it! It’s a favorite of mine because it’s so versatile, if you’re in the mood for an over-the-top dessert you should try my Death By Chocolate recipe that’s made with this skillet cake – it’s way delicious!

  11. I loved this!! Found your blog through your guest post on Empowered Sustenance. I really enjoyed the coconut chocolate pie too. I’m a competitive runner and I can only eat dessert once a week. I can’t wait to try a few more of you not so sinful desserts. I go through Montana at least once a year. I’m going to have to schedule a run there. I’ll be through again in April.

    1. That’s so neat that you go to Montana every year! You should definitely get some training in while you’re here, there’s so many beautiful places to run. Glacier National Park doesn’t usually open all the way until the end of June or the first part of July but you should come sometime for the best trail running views ever!

  12. Would stevia or erithritol work instead of maple syrup? I’m worried about the texture. My husband is a low carb guy … Looks delicious!

    1. I don’t know if those sweeteners would work or not, and I think it could change the texture quite a bit. I’m sorry I can’t be of more help, I’ve never used either sweetener in baking so I’m not sure how to convert a recipe. I know of a low-carb blog that might have what you’re looking for though, it’s called All Day I Dream About Food, and she has a slow-cooker low-carb chocolate cake that looks really fudgy. Hopefully this helps, and let me know how it goes if you try the recipe! 🙂

  13. Since this cake is rich, do you need frosting? I have a great recipe for paleo Chocolate frosting from Elana’s pantry. Does it taste overly almondy? What do you mean by low heat? 4? And how can you tell when to take it out of the oven? Looks really good! One more thing, I willl be making this for six people, should I one and a half it? If so, what size pan woul I use? Btw I have a 10 inch cake pan.

    1. 1) I don’t think you would need frosting, but it would be a nice addition especially if you already have a favorite recipe! My favorite topping to this cake is Homemade Coconut Ice Cream because I love how the ice cream melts into the warm cake!
      2) I think it has a good balance between chocolate and almond flavor – it’s been a favorite of friends and family and I haven’t had anyone yet who doesn’t love it!
      3) I’m not sure what kind of stove you have, but on mine I have low, medium, medium-high, and high for settings – so I just put it on the setting for low. Just guessing about how your stove works, but I would keep it at anything under 4 if it’s on a rating system of 10 – start at around 2 and if things aren’t melting you could turn it up a bit more.
      4) I don’t know if a 10″ cake pan would be quite big enough to fit a batch and a half. You could also double the recipe and use 2 skillets with some leftovers!

      I really hope you enjoy the recipe, be sure to let me know if you have anymore questions, and I’ll do my best to try and clarify! 🙂

    1. Yes you can make this in a regular 9″ cake pan. The baking time might be a bit longer because the skillet is hot when it goes into the oven, which speeds up the baking process! 🙂

  14. This was delicious! We lowered the maple to syrup to a 1/2 cup and it was great! Thanks for this and many other wonderful recipes!

  15. Hi – will this still work if my skillet isn’t seasoned very well yet?
    Will it stick to skillet unless its really seasoned well? Thanks

    1. I really couldn’t say whether or not it would stick in it’s current shape. I would try ‘greasing’ the pan with avocado or coconut oil, then heat it over medium heat for at least 5 minutes. Let the pan cool down and then proceed with the cake recipe, you shouldn’t have any problems with it sticking after the oiling unless your pan is really in bad shape. Let me know if you have anymore questions, and I hope you enjoy the recipe! 🙂

        1. Thank you, and I really hope you enjoy it! This recipe is a favorite in our house – I use it to make Death by Chocolate which is always a hit! 🙂

  16. Just finished taking it out of the oven. Added coconut shreds & some stevia when I ran out of maple syrup. Also, going to “frost” it with coconut oil & manna sweetened with Stevia.

  17. This was AMAZING! Warm right out of the oven or cold from the fridge – equally delicioius! Thank you, thank you, thank you!

    1. Thanks so much Tara! When I first made it, I thought my husband was going to fall right over – he couldn’t believe it was grain free!

  18. Hi! I am planning to make this tonight and wonder how long I should bake it in a glass pie dish. I am planning to mix it up at home and bake it at someone’s home because it sounds so good warm!

    1. I’m not sure because I’ve never baked it that way, but I think it might take 5 extra minutes or so. Just be sure to take it out a bit soft and fudgy in the middle because it does continue to bake after it’s removed from the oven.

  19. I tried this the other night with my friends and it was a big hit! You are right about pulling it out of the oven before it sets up because of the carryover cooking. I gotta be a little faster next time! Thanks for the recipe and your website!

    1. The cast iron really retains the heat, so I always take mine out gooey! Made my day to hear it was a hit – best of luck next time!

  20. Wait. So this has no flour of any kind?? …Did I miss something… Or should I be totally baffled & intrigued right now? lol

    1. Prepare to be baffled – I couldn’t believe that nut butter actually worked instead of flour. This cake is so fudgey and good, be sure to take it out of the oven when it’s still a bit soft in the middle because the cast iron pan cooks it further after it’s out of the oven. Let me know how it goes, it was great to hear from you!

      1. Wow! I am so excited to try this!! And your other sweets! It’s refreshing to find gluten free recipes that don’t call for some secret combination of flours/starches!

        1. I’ve never had too much success with complicated gluten free recipes. We’ve been eating mostly grain free for a while now and loving it!

  21. These look so yummy, but I am all out of eggs. Can these be made using a flax egg or chia egg substitute?

  22. I made this and it is fantastic and was so easy. So nice to find a fudgy recipe that doesn’t use coconut or almond flour. Even better the next day after it was chilled in the fridge overnight. And then I topped it with your coconut icecream. A very yummy day indeed 🙂

  23. This recipe is fantastic! I used hazelnut butter cause I was out of almond, and it tasted like I was eating a Nutella cake! Scrumptious. The kids devoured it. Keep your recipes coming. BTW I didn’t bother using the skillet, I just melted the butter, tossed all the ingredients together in a bowl and tossed into the oven. Less steps and worked out.

    1. I’ve been on a hazelnut-chocolate kick myself so that sounds like a great idea! My local health food store just started carrying hazelnut butter so I’m in luck!

  24. I just made this tonight along with the coconut ice cream, I used tahini because that’s all I had and it turned out great, amazing with the coconut ice cream!

  25. Trying your skillet cake tommorow for company. Hope it is a little gooey inside. I want to serve it out of the oven warm with the ice cream on top.

    1. Start checking it before the baking time is over – I take mine out at about 15 minutes so that it remains gooey. The cast iron pan continues to cook the cake after it comes out of the oven.

  26. Leilani made this today using peanut butter and it was SO good! The coconut flavor in the ice cream pairs so nicely with the chocolate. We’ll be having it again at preps, I’m quite sure 🙂 Thanks for the recipe.

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  29. Ummmmmmm, yeah. Need now. Too bad we demolished an entire batch of chocolate chip cookies this week. Hey, it was late, it was stormy, and I didn’t think my husband was coming back from his flight on time. I needed cookies. (Whatever it takes, right?)

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