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
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!!!
I love the rustic-ness of cooking in a skillet too, dinner or dessert!
Kari this looks amazing! And so easy to make. I can’t wait to try it.
Thank you, it is really easy, and I sure hope you enjoy it!
I can never say no to chocolate and this fudge skillet looks so so good !!!
I can’t say no to chocolate either! 🙂
This is dangerously easy… and FLOURLESS…. gahhhh! Thank you!
Dangerously easy indeed, I made a double batch on Valentine’s Day and both pans disappeared in about 2 seconds!
I love skillet recipes like this – they’re just too easy! Looks so decadent
Me too, and you can’t beat an easy chocolate dessert right!?!
This looks so rich and delicious! That swirl on top is perfect! Yum!!
Thank you, it’s definitely decadent!
Wow! That is way easier than I thought it would be! What a very special treat!
It’s so simple and delicious that it’s dangerous!
This sounds so good! I love that it’s made in a skillet. I wish I had some of this today to go WITH breakfast.
Oh yes… this is definitely good over morning coffee, I can attest to that!
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 .
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! 🙂
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!!
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)!