This decadent and fudgy skillet chocolate cake is an easy, no fuss cake recipe that can be made in one bowl in under an hour. No icing required, simply top with whipped cream or ice cream and your favorite fruit and dig in! Naturally gluten free and dairy free too!
This Skillet Chocolate Cake recipe is sponsored by SunButter. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
If you're looking for the easiest chocolate cake recipe on the internet that doesn't compromise on taste, texture, or presentation, this is it! This chocolate cake is made in just one bowl and baked in a cast iron skillet for easy prep and clean up. With it's fudgy soft center and deep chocolate flavor, it doesn't need much on top. A little whipped cream, ice cream, or cool whip along with some fresh fruit for a pop of color will do the trick!
If that wasn't enough to sell you on making this skillet cake asap, it's also made with no flour making it naturally gluten free and it happens to be dairy free and nut free too.
Jump to:
Ingredients and Substitutions
- Chocolate - Use dark chocolate for a deeper chocolate flavor. I like anything above 65% cacao.
- Coconut oil - Used to melt the chocolate. Substitute with avocado oil or olive oil or butter if needed.
- Coconut sugar - To sweeten the cake. Swap with brown sugar or cane sugar if needed.
- Chocolate SunButter - It's rich and smooth and adds the perfect chocolate flavor to the cake. Bonus points with it being nut free!
- Cocoa powder - This is what provides the bulk of the chocolate flavor and helps bind everything together.
How to Make Chocolate Skillet Cake
You will need a large mixing bowl and an 8-inch oven-safe skillet.
Step 1 : Melt the chocolate. Do this with a double boiler if you have one or in a skillet on low heat to prevent the chocolate from burning. Be sure to stir consistently until melted!
Step 2 : Whisk the wet ingredients. Add the eggs, coconut sugar, and vanilla to a bowl and mix well to combine. Then add the melted chocolate and Chocolate SunButter and mix again to distribute.
Step 3 : Fold in the dry ingredients. Add the cocoa powder, baking powder, and sea salt and fold gently until the flour is combined. The batter will be slightly tacky like brownie batter.
Step 4 : Bake! Pour the batter into the skillet, level it off with a few taps on the counter, and bake in the oven for about 30 minutes until the edges are pulling away from the skillet.
Step 5 : Serve! Top the cake with your desired toppings and dig in!
How to Store
This chocolate skillet cake is best enjoyed warm fresh out of the oven but if you have some left over, wrap the skillet in plastic wrap or transfer it to an airtight container and store in the fridge for up to 3 days. When ready to enjoy, heat up a serving in a bowl in the microwave for 10 seconds until warm, top with toppings, and enjoy!
Expert Tips
- Use high quality chocolate for the best rich chocolate flavor. Trader joes chocolate bars are great for baking and so are Lindt bars.
- Whisk the eggs and sugar mixture well until the sugar is dissolved. This is key to a rich and fudgy consistency.
- You want the cake to be slightly unbaked when you take it out of the oven. Because it's cooked in a skillet, it will continue to bake once it's pulled out of the oven.
Frequently Asked Questions
Yes! But make sure you use a recipe that specifically calls for the cake to bake in a skillet.
Yes, there are carbs in the other ingredients.
Not necessarily! As always, look at the other ingredients to make sure it's gluten free.
Check out these recipes for more chocolate treats
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Cake in Cast Iron Skillet
Ingredients
- 3.5 oz chocolate - (about ¾ cup)
- 2 tablespoon coconut oil - melted
- 2 eggs
- ½ cup coconut sugar
- 1 teaspoon vanilla
- ⅓ cup Chocolate SunButter
- 3 tablespoon cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
Toppings (optional)
- cocoa powder - sifted on top
- whipped cream - I like coconut whipped cream
- fresh fruit
Instructions
- Preheat oven to 350F. Then, add the chocolate and coconut oil to a pot on the stove and heat over low heat. Stir continuously until melted. Set the pot aside to cool slightly.3.5 oz chocolate, 2 tablespoon coconut oil
- In a large bowl, add the eggs, coconut sugar, and vanilla and whisk well. Add the melted chocolate to the bowl and whisk again until well combined.2 eggs, ½ cup coconut sugar, 1 teaspoon vanilla
- Add the Chocolate SunButter to the bowl and mix again to combine.⅓ cup Chocolate SunButter
- Add the cocoa powder, baking powder, and sea salt and fold into the mixture to form a batter. The batter will be slightly thick and tacky like brownie batter.3 tablespoon cocoa powder, ½ teaspoon baking powder, ⅛ teaspoon sea salt
- Pour the batter into an 8 inch oven-safe skillet (I prefer cast iron). Tap the skillet on the counter a few times to level off the batter. Bake the skillet in the oven for 27 - 30 minutes until the edges are pulling away from the skillet.
- Let the cake cool slightly before adding optional toppings and enjoy!
Comments
No Comments