Fudgy Gluten-Free Skillet Cake (vegan, Paleo)

This fudgy Gluten-free Skillet Cake is a rich, decadent dessert!

Whole food ingredients like ground almonds, unrefined coconut sugar and almond milk are combined to make the perfect combo of cake and bownie.

It also happens to be Paleo, dairy-free and vegan but no one will care, especially when you top it with a scoop of (dairy-free) ice cream!

This post was originally published on Feb. 11, 2019, updated on Jan. 24, 2020, and updated again with new photos and a slightly tweaked recipe on Jan. 21, 2023.

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Rich, fudgy gluten-free skillet cake

Obviously any chocolate cake is good.

But there’s something about a chocolate cake baked in cast iron pan that feels extra special.

Maybe it’s because the cake ends up with cakey edges and a slightly gooey center, so it’s like chocolate cake and a brownie all in one.

But this one is made with almond flour, coconut sugar and other ingredients to make it gluten-free, dairy-free and Paleo.

Plus it’s great with a flax egg (see notes below recipe) to make it egg-free and vegan.

And I know when you look at a 6″ skillet, you might think it’s way too small for 2 people.

Why is Paleo Gluten Free Guy so stingy? you might ask yourself. But trust me. The pan will be full of rich, fudgy cake plus ice cream (or maybe boozy whipped cream?) oozing into every nook and cranny. It will be enough.

What you need for this gluten-free skillet cake

Ingredients:

• 1 cup superfine blanched almond flour – I love Oh! Nuts and Honeyville almond flours
• 1/4 cup coconut sugar – I use this brand or this brand
• 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon espresso powder – This gives depth to the chocolate flavor; it’s optional but I highly recommend it
• 1/4 teaspoon fine sea salt
• 1/2 cup unsweetened plain almond milk (or any nut milk you prefer)
• 1/2 teaspoon vanilla extract
• 1 flax egg (for vegan/egg-free; see notes below recipe) or 1 large egg
• 2 tablespoons chocolate chips, plus more for the top, if desired – for dairy-free, I love this brand; for Paleo (dairy-free/refined sugar free), I love this brand
• cooking spray for greasing the pan, such as avocado oil spray, olive oil spray or coconut oil spray
• ice cream, for serving (dairy-free/vegan/Paleo, if necessary)

Equipment:

• a 6-6.5″ cast iron skillet
• a medium mixing bowl
• a whisk
• a spatula
• measuring spoons (these are my favorite as they actually fit into spice jars)
• measuring cups
• a measuring glass
• an ice cream scoop

How to make this gluten-free skillet cake

Heat the oven to 400°.

Grease a 6-6.5″ cast iron skillet.

In a medium mixing bowl, whisk the almond flour, coconut sugar, unsweetened cocoa powder, espresso powder and salt.

In a 2-cup measuring glass, measure in the almond milk and vanilla extract, then pour in the flax egg or crack in the egg. Whisk until combined.

Add the wet ingredients to the dry ingredients and stir until fully combined.

Stir in the chocolate chips.

Pour into the greased pan, smooth to an even layer and top with more chocolate chips, if desired.

Bake for 18-20 minutes, until set on top and darker around the edges.

Let cool for 10-15 minutes, then top with vanilla ice cream (if desired) and dig in!

Or scoop into individual bowls and add ice cream to the bowls.

Serving suggestions

• Melt more chocolate chips to make a sauce and drizzle over the cake.
• Serve with fresh raspberries, cherries or any fruit you like with chocolate.
• Top with chopped, toasted nuts, such as almonds, pecans or hazelnuts, for a bit of crunch.
• Instead of vanilla ice cream, try caramel, hazelnut, coffee or even chocolate for a full-out, intense chocolate experience.

Variations/Substitutions

You can use unsweetened vanilla almond milk and omit the vanilla extract.

You can use any nut milk instead of almond milk. I haven’t tried oat milk but I suspect that would work too.

Want to use coconut milk? Then use about 1/3 cup full-fat, canned coconut milk mixed with enough water to equal 1/2 cup. Add 1/2 teaspoon vanilla extract when you add the coconut milk to the batter.

You can substitute cacao powder for the unsweetened cocoa powder.

Make ahead

You can make the batter earlier in the day and store in the fridge. Bring to room temperature before pouring into the greased pan and proceed with the recipe.

Leftovers are great cold (they get even fudgier) or you can reheat them in the microwave or a low oven.

Other recipes you might like:

• Flourless Chocolate Espresso Cake with Kahlua Whipped Cream (gluten-free, Paleo/keto/dairy-free options)
• Fudgy Salted Caramel Brownies (gluten-free, Paleo)
• Chocolate Ricotta Pudding (gluten-free, keto option)
• Gluten-Free Nutella Mug Cake

Print Recipe

5 from 14 votes

Fudgy Gluten-Free Skillet Cake

This rich, gooey chocolate cake is baked in a cast-iron skillet and perfect topped with ice cream. It just so happens to naturally be gluten-free, grain-free, dairy-free, refined sugar-free, vegan and Paleo.

Prep Time5 mins

Cook Time20 mins

resting time5 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: almond flour, almond milk, cake, chocolate, coconut sugar, dairy free, gluten free, paleo, skillet, vegan

Servings: 2 people

Author: Don Baiocchi

Ingredients

• 1 cup superfine blanched almond flour (not almond meal)
• ¼ cup coconut sugar
• 2 tablespoons unsweetened cocoa powder
• ¾ teaspoon espresso powder
• ¼ teaspoon fine sea salt
• ½ cup unsweetened plain almond milk
• ½ teaspoon vanilla extract
• 1 flax egg (for egg-free/vegan; see notes) or 1 large egg
• 2 tablespoons chocolate chips (dairy-free, if necessary), plus more for the top, if desired
• ice cream of your choice (dairy free if necessary; vanilla, salted caramel, coffee or hazelnut all work well)

Instructions

• Heat the oven to 400°.
• Grease a 6-6.5" cast iron skillet.
• In a medium bowl whisk the almond flour, coconut sugar, cocoa powder, espresso powder and salt.
• In a 2-cup measuring glass, pour in the almond milk and vanilla extract. Add the flax egg (or regular egg) and whisk until combined.
• Pour the wet ingredients into the dry ingredients and stir until combined.
• Stir in the 2 tablespoons chocolate chips.
• Pour the batter into the skillet and smooth across the entire pan for an even layer. Sprinkle more chocolate chips over the top, if desired.
• Place the pan in the oven for 18-20 minutes. The center will look dry and set and the edges will be darker.
• Remove from the oven and let it rest for about 10-15 minutes to give it a chance to settle and cool a bit.
• Top with your ice cream of choice and carefully dig in, keeping in mind that the skillet will be hot.

Notes

To make a flax egg: In a small bowl, stir 1 tablespoon ground flaxseeds (black or golden) with 3 tablespoons water and let it sit for 8-10 minutes to gel.

If making this cake for kids, you can cut the espresso powder down to 1/4 teaspoon or leave it out altogether.

Serving suggestions

• Melt more chocolate chips to make a sauce and drizzle over the cake.
• Serve with fresh raspberries, cherries or any fruit you like with chocolate.
• Top with chopped, toasted nuts, such as almonds, pecans or hazelnuts, for a bit of crunch.
• Instead of vanilla ice cream, try caramel, hazelnut,coffee or even chocolate for a full-out, intense chocolate experience.

Variations/Substitutions

You can use unsweetened vanilla almond milk instead of plain almond milk. If you do, omit the vanilla extract.

You can use any nut milk instead of almond milk. I haven't tried oat milk but I suspect that would work too.

Want to use coconut milk? Then use about 1/3 cup full-fat, canned coconut milk mixed with enough water to equal 1/2 cup. Add 1/2 teaspoon vanilla extract when you add the coconut milk to the batter.

You can substitute cacao powder for the unsweetened cocoa powder.

Make ahead

You can make the batter earlier in the day and store in the fridge. Bring to room temperature before pouring into the greased pan and proceed with the recipe.

Leftovers are great cold (they get even fudgier) or you can reheat them in the microwave or a low oven.

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