This flourless recipe for Chocolate Fudge Skillet Cake is one of my most popular dessert recipes ever! It’s simple to make, naturally gluten free with a dairy free option as well. It’s perfectly gooey and wonderful warm out of the oven with a scoop of my Coconut Ice Cream on top.
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.
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!
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.
Look at that silky-rich-deliciousness, it’s definitely hard to stay out of the batter before it goes in the oven!
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!
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Chocolate Fudge Skillet Cake
- Total Time: 30 mins
- Yield: 4-6 1x
- Diet: Gluten Free
Description
This flourless recipe for Chocolate Fudge Skillet Cake is one of my most popular dessert recipes ever! It’s simple to make, naturally gluten free with a dairy free option as well. It’s perfectly gooey and wonderful warm out of the oven with a scoop of my Coconut Ice Cream on top.
Ingredients
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
Instructions
Preheat the oven to 325 F.
Place a 9″ cast iron skillet over low heat, and begin to melt the butter.
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).
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.
Notes
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
We love this recipe so much!!
This is our family’s favorite recipe for breakfast, especially at camp!
I typically reduce the maple to 1/2 a cup and at camp I will mix this up in the dutch oven, make the first part on the camp stove and then move to the camp fire and add coals to the top of the cast iron lid so that it bakes nicely!
I have made this recipe for YEARS, but lost the printout I made and it took me several tries of searching online to find it. (I remembered all the ingredients in order, just not the amounts!)
It makes my day to hear how much you’ve been enjoying this and I’m so glad you were able to find the recipe again! Also I just love the idea of making this at camp in a dutch oven, thanks so much for the idea!
If you don’t have a skillet pan, can the cake be made in a 9″ cake pan?
Yes this cake can be made in a 9″ cake pan as well. I think it might take 5+ more minutes because the skillet goes into the oven warm, so if you use a cake pan my guess is for a bit more cooking time. I hope you enjoy the recipe and be sure to let me know how it goes!
We have made this recipe many times and the entire family loves it! We are gluten free, corn free and dairy free. Thank you for one of our favorites!
I’m so glad to hear you’ve been enjoying this one, it always makes my day to hear feedback, and even better when the whole family loves it!
Calories? Fat? Portion size? Thx
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!
https://recipes.sparkpeople.com/recipe-calculator.asp
Wow. just a 6 ingredient recipe and the results look amazing!
Thanks so much!
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
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!
Hi. Will this work with peanut butter?
Thanks.
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!