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?
Fudgy Paleo Skillet Chocolate Cake for Two
Save RecipeIngredients
- 2 tablespoons coconut oil
- 1/2 cup dark chocolate chips
- 1 tablespoons very ripe banana, mashed
- 1 tiny pinch salt
- 1/2 teaspoon vanilla extract
- 1 egg
- 3 tablespoons coconut flour
- 1 1/2 teaspoons almond flour
- additional chocolate chips for topping (optional)
Instructions
- Preheat oven to 350 degrees F and grease a 6-inch skillet.
- Heat the coconut oil and chocolate chips in the microwave until melted.
- Add the banana, salt and vanilla and mix until combined. Whisk in the egg until combined.
- Add the coconut and almond flour and stir until just combined.
- Pour the batter into the skillet and add chocolate chips on top if desired (I highly recommend it ... lay 'em on).
- Bake for about 18-20 minutes or until the edges start to pull away from the skillet and the middle is still slightly undercooked.
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https://smilesandwich.com/2014/06/11/fudgy-paleo-skillet-chocolate-cake/
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