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+ servings
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.
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4.75 from 16 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 minutes
Cook Time20 minutes
resting time5 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 2 people
Calories: 605kcal
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.

Nutrition

Calories: 605kcal | Carbohydrates: 55g | Protein: 17g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 414mg | Potassium: 499mg | Fiber: 10g | Sugar: 33g | Vitamin C: 0.03mg | Calcium: 271mg | Iron: 3mg