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Fudgy Gluten-Free Skillet Cake (vegan, Paleo)

Jan 21, 2023 · 35 Comments

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Gluten-Free Skillet Cake in a cast iron skillet, topped with chocolate chips and vanilla ice cream, next to more chocolate chips and an ice cream scoop.

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.

Chocolate cake in a cast iron pan wrapped in a red towel, topped with ice cream with a spoon digging in and a messy ice scream scoop on the table in the background

two spoons digging into flourless chocolate cake on a table topped with vanilla ice cream

Chocolate vegan skillet cake topped with chocolate chips, in a cast iron skillet with a red towel around its handle, next to more chocolate chips and a bowl and spoon full of cocoa powder.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

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.

 

two spoons digging into a vegan cast iron pan cake with vanilla ice cream

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

Flourless chocolate skillet cake topped with chocolate chips and vanilla ice cream, in a cast iron skillet next to 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.

Healthy chocolate cake in a cast iron skillet topped with vanilla ice cream, with a spoon holding up a scoop of the cake and ice cream.

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
Flourless cast iron pan cake wrapped in a red towel, topped with ice cream with a spoon holding cake and ice cream
Hot Chocolate Skillet Cake wrapped in a red towel and topped with ice cream with two spoons digging in.
Chocolate vegan skillet cake topped with chocolate chips, in a cast iron skillet with a red towel around its handle, next to more chocolate chips and a bowl and spoon full of cocoa powder.

Fudgy Gluten-Free Skillet Cake

Don Baiocchi
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.
4.75 from 16 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
resting time 5 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 2 people
Calories 605 kcal

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.

Nutrition

Calories: 605kcalCarbohydrates: 55gProtein: 17gFat: 43gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 414mgPotassium: 499mgFiber: 10gSugar: 33gVitamin C: 0.03mgCalcium: 271mgIron: 3mg
Keyword almond flour, almond milk, cake, chocolate, coconut sugar, dairy free, gluten free, paleo, skillet, vegan
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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2 images of Hot Chocolate Skillet Cake wrapped in a red towel and topped with ice cream with 1 or 2 spoons digging in.

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Reader Interactions

Comments

  1. Shareesa says

    February 13, 2023 at 12:03 pm

    5 stars
    I made this with egg and subbed Crio Bru for the espresso. I made it in my BlendTec and it was so smooth and decadent, exactly what I love in a fudge brownie. I ate it in thirds because it was rich and satisfying. Excellent recipe! It’s definitely a keeper to go in the recipe box.

    Reply
    • Paleo Gluten Free Guy says

      February 14, 2023 at 11:18 am

      Yay! So glad you liked it, Shareesa. Thanks for sharing 🙂

      Reply
    • Karen says

      April 16, 2023 at 3:12 pm

      1 star
      I don’t know what recipe the others was writing about, but it couldn’t have been this one. The batter was so dry that I added more milk, and it was still dry. the recipe said to pour the batter into the pan, You can’t pour something that is dry. Once baked it was still dry, like eating dry flour with a little milk and not any bit sweet. I hate this because I really wanted a good dessert since starting this Paleo diet. I followed the recipe, what went wrong?

      Reply
      • Paleo Gluten Free Guy says

        April 16, 2023 at 8:05 pm

        Hi Karen,

        So sorry the recipe didn’t work for you. It’s hard to know what went wrong without being in the kitchen with you but some questions I’d ask: did you definitely use superfine blanched almond flour, not almond meal? Did you use a flax egg or regular egg?

        Again, so sorry it didn’t work. I’ve made this so many times without it being dry. Please feel free to email me if you have more questions: [email protected]

        Reply
  2. Jennifer says

    January 30, 2023 at 3:00 pm

    5 stars
    Is this suitable for breakfast . . . asking for a friend? Seriously though , I’m going to make a half batch in a tiny baby cast iron tonight, stay tuned. WIll prob do a low carb swap for the coconut sugar. Thanks for the inspo, I’m drooling

    Reply
    • Paleo Gluten Free Guy says

      February 14, 2023 at 11:20 am

      Absolutely suitable for breakfast! We’re adults, we can make our own rules 😉 And a little baby skillet cake sounds adorable!

      Reply
  3. nancy says

    January 23, 2023 at 12:31 pm

    5 stars
    wow this updated recipe is even better than the original – it is my go to Gluten-free Skillet Cake !

    Reply
    • Paleo Gluten Free Guy says

      January 23, 2023 at 3:41 pm

      Thanks, Nancy. So glad to hear it!

      Reply
  4. Hot Chocolate @ superiorcappuccinomix says

    July 16, 2019 at 5:09 am

    5 stars
    Oh wow, this looks beautiful and absolutely delicious!

    Reply
    • Paleo Gluten Free Guy says

      July 19, 2019 at 1:41 pm

      Thanks!

      Reply
  5. Leslie says

    February 17, 2019 at 9:52 pm

    5 stars
    I had to laugh at “why is paleo guy being so stingy” – ha! I’ll have to try this with a loved one, it looks incredible!

    Reply
    • Paleo Gluten Free Guy says

      February 17, 2019 at 10:06 pm

      I mean, you know SOMEONE would be thinking that. 😉

      Reply
  6. Anne Lawton says

    February 17, 2019 at 5:03 pm

    5 stars
    This sounds absolutely delicious! I’m sure a little bit of homemade vanilla ice cream will make it even taste better!

    Reply
    • Paleo Gluten Free Guy says

      February 17, 2019 at 10:05 pm

      Totally!

      Reply
  7. Hope says

    February 17, 2019 at 3:47 pm

    5 stars
    What a fun dessert! I love the idea of cooking a cake in a skillet!

    Reply
    • Paleo Gluten Free Guy says

      February 17, 2019 at 4:19 pm

      Right? It makes it that much more fun for some reason.

      Reply
  8. Annemarie says

    February 17, 2019 at 6:41 am

    5 stars
    This looks so decadent and delicious! I bet it’s amazing with vanilla ice cream.

    Reply
    • Paleo Gluten Free Guy says

      February 17, 2019 at 4:20 pm

      It is! With any kind of ice cream, really. 😉

      Reply
  9. Zuzana says

    February 17, 2019 at 4:40 am

    5 stars
    Few alrentaion and this would be a perfect low carb treat. Thanks

    Reply
  10. Megan Stevens says

    February 16, 2019 at 2:25 pm

    5 stars
    Super fun dessert!!

    Reply
    • Paleo Gluten Free Guy says

      February 16, 2019 at 3:03 pm

      Thanks! It is a lot of fun. 🙂

      Reply
  11. ChihYu says

    February 14, 2019 at 10:03 pm

    5 stars
    Wow! They look so moist, creamy, and delicious! You had me at Hot Chocolate!

    Reply
    • Paleo Gluten Free Guy says

      February 14, 2019 at 10:11 pm

      Thanks!

      Reply
  12. Kelly says

    February 14, 2019 at 12:18 pm

    I may need to make this for myself this Valentine’s Day. Looks delish!

    Reply
    • Paleo Gluten Free Guy says

      February 14, 2019 at 4:16 pm

      I fully support this decision. 🙂

      Reply
  13. tina says

    February 12, 2019 at 9:38 pm

    HOLY YUM! This skillet cookie looks so yum!

    Reply
    • Paleo Gluten Free Guy says

      February 13, 2019 at 11:48 am

      Why thank you!

      Reply
  14. Emily Sunwell-Vidaurri says

    February 12, 2019 at 7:57 pm

    5 stars
    You had me at gooey chocolate cake! Oh my goodness, swoon! Topped with ice cream = complete bliss. This is such a fun dessert to share with loved ones (or to treat yourself!).

    Reply
    • Paleo Gluten Free Guy says

      February 13, 2019 at 11:48 am

      For sure! And yes, the ice cream is necessary. 🙂

      Reply
  15. Tessa Simpson says

    February 12, 2019 at 4:33 pm

    5 stars
    I love skillet cookies…and this version is a chocoholics dream!!!

    Reply
    • Paleo Gluten Free Guy says

      February 12, 2019 at 4:48 pm

      I LOVE skillet cookies, too! You could go all out and top it with chocolate ice cream. 🙂

      Reply
  16. Joni Gomes says

    February 12, 2019 at 3:20 pm

    5 stars
    The ideal valentine’s day dessert for two! Pinning to make for Thursday!

    Reply
    • Paleo Gluten Free Guy says

      February 12, 2019 at 4:47 pm

      Awesome! Enjoy!

      Reply
  17. Raia Todd says

    February 12, 2019 at 2:19 pm

    5 stars
    Hmmm… I might be having this for dinner now… haha.

    Reply
    • Paleo Gluten Free Guy says

      February 12, 2019 at 4:47 pm

      Yay! Let me know how it goes!

      Reply

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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