Fudgy Paleo Chocolate Skillet Cake

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cocoa powder or raw cacao, unsweetened

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 3 tbsp Coconut milk, full-fat

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking soda
  • 3/4 cup Coconut sugar, organic
  • 3/4 cup Enjoy life dark chocolate morsels
  • 1 dash Sea salt
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Coconut oil, organic

• Frozen

  • 1 Optional coconut ice cream to top - i love this brand

Found on paleorunningmomma.com

Description

Ingredients

• 3 eggs, room temp
• ¾ cup organic coconut sugar
• ½ cup organic coconut oil, melted and cooled
• 2 tsp pure vanilla extract
• ½ cup unsweetened cocoa powder or raw cacao
• 1 cup blanched almond flour
• ½ tsp baking soda
• dash sea salt
• ¾ cup Enjoy Life Dark Chocolate Morsels
• 3 Tbsp full fat coconut milk (from a can) - blended prior to using
• Optional Coconut ice cream to top - I love this brand

Directions

• 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.
• 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.
• 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.
• 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)
• 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.
• 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.
• Store leftovers in the refrigerator (without the ice cream) for up to 4 days. Enjoy!