Posted in Allergy Free, Dessert, Gluten Free

Chocolate Skillet Cake DF/GF/EF

This is both allergy friendly and gentle on the waistline. Packed with flaxseed and sweetened with coconut sugar, you won’t destroy your healthy eating. Top with fresh strawberries for dessert. I meant to get better pictures, but it was gone after one evening. So this is the only post baking picture.

Chocolate Skillet Cake

By: Bekie A

6 Tbsp of Dairy free/soy free butter (coconut oil will work too, but it won’t have that buttery flavor)

1 cup of coconut sugar

1/4 cup ground flaxseed mixed with 1/4 cup of hot water 

2 tsp of vanilla extract

2 tbsp of strong coffee

1 Tbsp of molasses

1 cup of gluten free flour mix

2 Tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup of DF chocolate chips heated/melted with 1/4 cup of almond milk

1 cup of DF chocolate chips


Melt butter and stir into the melted chocolate/almond milk mixture. Add in flaxseed mixture and coconut sugar. Stir in salt, baking soda, vanilla, and coffee. Stir until combined. Add in flour. Lastly, add in the remaining 1 cup of chocolate chips. Pour into a buttered or oiled 10 inch skillet. Press evenly. Batter will be thick. Drizzle with honey.


Bake on 350 for 12-15 minutes. Don’t over cook. Sprinkle with nuts or powdered sugar.


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