Fudgy Paleo Chocolate Skillet Cake

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  • For the Cake:
  • 3 eggs room temp
  • 3/4 cup organic coconut sugar
  • 1/2 cup organic coconut oil melted and cooled
  • 2 tsp pure vanilla extract
  • 1/2 cup raw cacao powder or unsweetened cocoa powder
  • 1 cup blanched almond flour
  • 1/2 tsp baking soda
  • dash sea salt
  • For the fudge topping (optional)*
  • 3/4 cup Enjoy Life Dark Chocolate Morsels
  • 3 Tbsp full fat coconut milk from a can - blended prior to using
  • Coconut ice cream to top - I love this brand optional


  1. Grease one 10 inch or two 6.5 inch cast iron skillet(s) (or other oven proof skillet) lightly with coconut oil and preheat your oven to 350 degrees.
  2. In a large bowl, beat the eggs with a hand mixer (or whisk well by hand), then add the coconut sugar, vanilla extract and coconut oil and beat well.
  3. In a separate bowl, combine the almond flour, cocoa powder or cacao, baking soda and salt. Add the dry mixture to the wet and mix well until smooth.
  4. Spread the batter out evenly in the skillet or skillets** and bake in the preheated oven for 20-25 minutes, or until the center is just set. The baking time will vary a bit based on which skillet you use, so check beginning at 20 minutes for the center to set (no more jiggle)
  5. While the cake bakes, make the fudge topping. In a small saucepan over very low heat, combine the chocolate chips/morsels and coconut milk and melt, stirring, until smooth and shiny, then remove from heat.
  6. Allow the cake to cool in the skillets for about 5-10 minutes, then spread the fudge topping evenly over the cake(s). To serve, top with a scoop of coconut vanilla ice cream and more fudge topping if desired.
  7. Store leftovers in the refrigerator (without the ice cream) for up to 4 days. Enjoy!

recipe adapted  >>>>>  here