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
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!
I’m so glad you enjoyed it! 🙂
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
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! 🙂
Thanks!
Great recipes indeed
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! 🙂
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.
Sounds amazing! I love ‘frosting’ things with coconut manna – very addictive!
This was AMAZING! Warm right out of the oven or cold from the fridge – equally delicioius! Thank you, thank you, thank you!
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!
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!
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.
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!
Margaret
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!
Wait. So this has no flour of any kind?? …Did I miss something… Or should I be totally baffled & intrigued right now? lol
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!
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!
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!
Just made this…it’s in the oven…I topped mine with walnuts…can’t wait!!!
These look so yummy, but I am all out of eggs. Can these be made using a flax egg or chia egg substitute?
I’ve never tried it so I’m not sure, but if you do let me know if it works!
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 🙂
We love this recipe and make it often, mostly because I always want something fudgy!