Chocolate Skillet Cake

Chocolate Skillet Cake

When I think of cakes, I usually turn my head away in disgust. Packed with GMO ingredients, white bleached flour, caged eggs, they are hardly enjoyable, let alone healthy. We tend to avoid desserts all together, but a few times a year (and growing) there is a birthday to celebrate.

After being loaded with pies from Thanksgiving, we wanted something different. Something quick and easy that was healthy yet delicious. Well that sounds nearly impossible…however, we happened to come across this recipe that is not only gluten free, but no flours at all are added. This recipe is not dry or cakey like you might think, but gooey and delicious! The kids loved it, the birthday girl loved it, and it was so easy; took us barely 20 minutes. Now this is something I’d like to call a treat.

With almond butter, eggs, and coconut oil, this recipe comes out to not only be yummy but a healthy dessert. We will definitely save this one for later.


  • 4 T coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup cocoa powder
  • 8 oz (about half a jar) of almond butter (we used roasted, creamy, unsalted)
  • 2 farm fresh eggs
  • 1/2 tsp baking powder

What to Do:

  1. Preheat your oven to 325°.
  2. Place an iron skillet (about the size of a pie pan), over low heat and melt coconut oil.
  3. Whisk in maple syrup, cocoa, and almond butter consecutively until mixed well.
  4. At this point, turn off the heat to make sure your mixture is not too hot, and add the eggs and baking powder and mix.
  5. Bake in the oven for about 15 minutes, and remove while the middle is still soft. Allow to cool a bit before serving.
  6. Serve with fresh whipped cream. Fruit such as bananas and berries would be delicious too!


Courtesy of GI 365 Gourmet Innovations