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
Directions
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.
