You are going to fall in love this Paleo Chocolate Skillet Cake! It's made with simple ingredients, lower in sugar, and it has a rich, decadent dark chocolate flavor. I love using the cast iron skillet for baking because it heats evenly, and it's a great non-toxic option! (Plus it's fun for sharing!) I love topping my cake with fresh fruit, but it's also delicious with coconut whipped cream, melted chocolate, or dairy-free ice cream. You can slice and serve individually, or grab some spoons and enjoy right out of the skillet!
Start by adding cassava flour, cacao powder, baking soda, and salt into a small mixing bowl. Use a whisk or fork to blend until fully combined. Set aside while you prepare the wet ingredients.
In a separate bowl, melt together chocolate chips and coconut oil. (I like to do 20 second increments in the microwave.) Stir until it's creamy.
Next, in a medium sized bowl add, eggs, water, coconut sugar vanilla extract, and coconut sugar. Blend with a whisk or hand mixer.
Then slowly add in the (cooled) melted coconut oil and chocolate chips. Blend until fully combined.
Pour the dry mixture into the wet mixture and whisk together until it's a creamy consistency.
Next, grease your cast iron skillet with coconut, and pour in the cake mixture.
Bake at 350 degrees for about 20-22 minutes. Check with a toothpick for fork. *If it comes out clean, it's ready! (Do not over bake!)
Let the cake cool for about 30 minutes before slicing. Enjoy!
Make sure the coconut oil is measured first, and then melted. I usually melt the chocolate chips a little first, and then add the coconut oil right into the same bowl! (20 second microwave increments work best.) Make sure to keep stirring so the chocolate doesn't burn at the bottom of the bowl.
After you melt the coconut oiland chocolate chips, make sure they have time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.
Do not over bake this recipe! (Unless you like dry cake.) Keep an eye out and check it with a toothpick towards the end.
It's the perfect size for sharing with friends, family, or your significant other. Let me know your favorite toppings in the comments!
How to store leftovers
If you have any leftovers, I would recommend putting a cover over the skillet. (Reusable or plastic.) It can be stored at room temperature for a couple days, but I recommend refrigerating the cake so it will stay fresh for longer! (Especially if you put coconut whipped cream or fresh fruit on top.) It will store well in the refrigerator for up to a week.
Frequently Asked Questions
What if I don't have a cast iron skillet?I haven't tested this recipe in anything other than a cast iron skillet, but I would imagine it would work in a glass baking dish! Try using a smaller pan comparable to a 8 inch cast iron skillet. I'm not sure on cooking time so I would keep an eye on them.
What size cast iron skillet should I use?I used an 8 inch cast iron skillet for this recipe! (Measured top lip to top lip.) If you have a smaller skillet, I'm sure it would work too! It might need to bake for a bit longer though.
How should I serve this cake?You can slice it up into individual pieces, or you can eat it right out of the skillet with a spoon! (My personal favorite.)
Can I freeze this chocolate cake?Yes! I would recommend pre-slicing the cake and storing the slices in a freezer safe glass container.