Gluten free choc cake made in a skillet

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Name: No-Fuss Skillet Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 tablespoons Coconut oil Melted - for the skillet; 1 cup canned full-fat coconut milk Wet ingred - Blend on high until fully combined; 0.5 cup Dried mission figs, approximately 14 Stems removed; 0.25 cup Coconut oil Melted; 3 Egg yolk; 3 Egg; 3 ounces dairy-free semi-sweet chocolate Melted; 1 cup Almond flour Dry ingred - mix; 0.25 Cup coconut flour; 0.25 cup Cocoa; 0.25 cup Coconut sugar; 0.25 teaspoon sea salt; 8 Strawberries Topping - thinly sliced

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INGREDIENTS

2 tablespoons Coconut oil ; Melted - for the skillet
1 cup canned full-fat coconut milk ; Wet ingred - Blend on high until fully combined
0.5 cup Dried mission figs, approximately 14 ; Stems removed
0.25 cup Coconut oil ; Melted
3 Egg yolk
3 Egg
3 ounces dairy-free semi-sweet chocolate ; Melted
1 cup Almond flour ; Dry ingred - mix
0.25 Cup coconut flour
0.25 cup Cocoa
0.25 cup Coconut sugar
0.25 teaspoon sea salt
8 Strawberries ; Topping - thinly sliced

INSTRUCTIONS

Author: Kelly Brozyna from The Chocolate Lovers’ Cookbook

Allergens: Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins

Serves: 12

Paleo chocolate cake baked in a skillet for a no-fuss approach to dessert. Sweetened with figs and topped with thinly sliced

Instructions

Preheat oven to 350F

In a 12-inch cast iron skillet, add the 2 tablespoons of melted coconut oil. Stir around to cover and set aside.

Add all wet ingredients to the jug of your high-powered blender. Blend on high until fully combined.

Turn off the blender, transfer the mixture to a clean bowl and add in the dry ingredients. Stir to combine.

Pour mixture into prepared skillet. Flatten with the back of a spatula and top with an arrangement of the sliced strawberries.

Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.

Serve warm.

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.

NOTES

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No-Fuss Skillet Chocolate Cake

2 tablespoons Coconut oil Melted - for the skillet
1 cup canned full-fat coconut milk Wet ingred - Blend on high until fully combined
0.5 cup Dried mission figs, approximately 14 Stems removed
0.25 cup Coconut oil Melted
3 Egg yolk
3 Egg
3 ounces dairy-free semi-sweet chocolate Melted
1 cup Almond flour Dry ingred - mix
0.25 Cup coconut flour
0.25 cup Cocoa
0.25 cup Coconut sugar
0.25 teaspoon sea salt
8 Strawberries Topping - thinly sliced

Author: Kelly Brozyna from The Chocolate Lovers’ Cookbook
Allergens: Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free
Prep time:  15 mins Cook time:  30 mins Total time:  45 mins
Serves: 12
 
Paleo chocolate cake baked in a skillet for a no-fuss approach to dessert. Sweetened with figs and topped with thinly sliced

Instructions

Preheat oven to 350F
In a 12-inch cast iron skillet, add the 2 tablespoons of melted coconut oil. Stir around to cover and set aside.

Add all wet ingredients to the jug of your high-powered blender. Blend on high until fully combined.
Turn off the blender, transfer the mixture to a clean bowl and add in the dry ingredients. Stir to combine.
Pour mixture into prepared skillet. Flatten with the back of a spatula and top with an arrangement of the sliced strawberries.
Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.
Serve warm.
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.

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Nutrition

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Serving Size: 1 Serving (45g)
Recipe Makes: 12 Servings

Calories: 189
Calories from Fat: 162 (86%)

Amt Per Serving		% DV

	Total Fat 18g	24 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.3g
Cholesterol 52.4mg		16 %
Sodium 50.9mg		2 %
Potassium 135.9mg		4 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 3.4g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 189

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