Chocolate Skillet Cake
I love this recipe for how simple and tasty it is. When we originally created it, we were inspired by the fact that it was flourless, but not only that, it was made with just a few whole ingredients we tend to always have on hand. When we are craving something extra chocolately and don’t want to spend too much time in the kitchen, or make too much of a mess, this is our go-to. Kind of like a brownie, but better. Quick, easy, tasty, chocolately goodness. What else could you ask for?
- 4 T coconut oil or butter (coconut oil adds a nice flavor)
- 1/2 cup pure maple syrup (or less)
- 1/2 cup cocoa powder
- 8 oz (about half a jar) of roasted almond butter
- 2 farm fresh eggs
- 1/2 tsp baking powder
- pinch of salt
- 1/2 tsp vanilla extract
What to Do:
- Preheat your oven to 325°.
- Place an iron skillet (about the size of a pie pan), over low heat and melt coconut oil.
- Whisk in maple syrup, cocoa, and almond butter consecutively until mixed well.
- At this point, turn off the heat to make sure your mixture is not too hot, and add the eggs and baking powder and mix.
- Bake in the oven for about 10-15 minutes, and remove while the middle is still soft. Allow to cool a bit before serving.
- Serve with fresh whipped cream. Fruit such as bananas and berries would be delicious too!