I’ve always wanted an iron skillet, and when I got a baby skillet from the BlogHer Food conference, I knew it was going to be primarily used for one thing … dessert! This paleo-friendly skillet chocolate cake is just big enough to feed two or three for dessert. Oh and … it absolutely is as good as it looks.
I adapted the recipe from Running to the Kitchen to use almond flour instead of tapioca since that’s what I had on hand. To my pleasant surprise, it turned out just as well!
This amazing paleo dessert recipe even got the stamp of approval from my non-paleo sister! Although she did decide that the bites with extra chocolate chips on top were better than the bites without. Who could argue?
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Briana
Sunday 24th of May 2015
Can you use regular flour instead of the coconut and almond flour? Will it change the taste dramatically?
jordansward@gmail.com
Monday 25th of May 2015
Hi Briana - I would think it would change the consistency but not the taste. I've never tried this recipe with flour, but I believe it would work!