No-Fuss Skillet Chocolate Cake

Source: www.healthfulpursuit.com
Course: Desserts
Preperation time: 15min
Cooking Time: 30min
Serves: 12

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Full Fat Coconut Milk 0 0 1 1 5 5 46 46
1/2 cup Dried Figs 0 0 0 0 0 0 0 0
1 cup Almond Flour/Meal 3 3 3 3 6 6 69 69
1/4 cup Coconut Flour 0 0 1 1 1 1 14 14
1/3 cup Coconut Oil(s) 0 0 0 0 6 6 52 52
3 Ounce(s) Dark Chocolate, Melted 1 1 3 3 3 3 42 42
3 Large(s) Egg Yolk 0 0 0 0 0 0 0 0
3 Large(s) Egg(s) 0 0 0 0 0 0 0 0
1/4 cup Coconut Palm Sugar 0 0 4 4 0 0 16 16
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/4 cup Cocoa Powder 0 0 2 2 0 0 7 7
Total: Approximate Nutrition Info, Per Serving: 4 14 21 246
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Instructions

Ingredients

Wet Ingredients

Dry Ingredients

Topping

Instructions

  1. Preheat oven to 350F
  2. In a 12-inch cast iron skillet, add the 2 tablespoons of melted coconut oil. Stir around to cover and set aside.
  3. Add all wet ingredients to the jug of your high-powered blender. Blend on high until fully combined.
  4. Turn off the blender, transfer the mixture to a clean bowl and add in the dry ingredients. Stir to combine.
  5. Pour mixture into prepared skillet. Flatten with the back of a spatula and top with an arrangement of the sliced strawberries.
  6. Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.
  7. Serve warm.
  8. Will keep in the fridge for 3-4 days. Do not freeze.

Notes
Eggs: this recipe will not work without eggs

Coconut flour: must be used in order for this recipe to work

Full-fat coconut milk: is from a can.

Visit www.healthfulpursuit.com for the full instructions.

Notes


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