There’s nothing quite like digging into this Chocolate Spoon Cake—rich, warm, and decadent, with melted pockets of dark chocolate and a cool scoop of vanilla ice cream on top. This recipe is grain-free, naturally sweetened with maple syrup, and easy to make in under 30 minutes. A sweet treat for chocolate lovers, special occasions, or a simple after-dinner morsel, this spoon cake is a must-try dessert.

Why You’ll Love This Chocolate Spoon Cake Recipe
For me, a spoonful of this warm chocolate cake invokes deep pleasure. The cake has a rich, tender crumb with bits of melted chocolate. The recipe was inspired by the cookies in these ice cream sandwiches.
The batter is made with almond flour and coconut flour and comes together in minutes. I prefer using cacao powder in my baked goods, which has a richer flavor than regular cocoa powder (it’s also higher in antioxidants). Be sure to use chopped dark chocolate instead of chocolate chips—the different-sized pieces will give you a better flavor (the small bits will melt into the cake, while the larger chunks will stay whole and give you pools of chocolate). You can make the cake vegan by using an egg replacer or whipped aquafaba—the texture will be more crumbly but the flavor is still delicious.
It’s also seriously easy to make—the batter gets whisked together in one bowl in under 10 minutes. The cake is spooned into bowls (as it’s far too tender to slice) with a cool scoop of ice cream or a swish of whipped cream on top. The combination of the tender, warm cake and the cold cream is heaven. Watch how the spoon cake comes together in this video.
Nicki's tip: Food not only nourishes us physically but can also support us emotionally. Like meditation or deep breathing, cooking and eating with intention can become another tool in our kits to help calm our nervous systems, soothe our emotions, ground into our bodies, and spark joy (like with this spoon cake!). Learn more in this newsletter.
Ingredients You’ll Need

- Coconut Oil: Adds richness and moisture to the cake, while also helping to grease the skillet for easy release. Melted butter could work here, but the coconut oil keeps it dairy-free.
- Almond Flour: Provides a soft texture and subtle nuttiness for a tender, gluten-free base.
- Coconut Flour: Enhances the structure of the cake. I don’t recommend replacing this flour as it requires a lot of moisture and is not easily substituted.
- Cacao Powder or Unsweetened Cocoa Powder: Infuses the cake with rich, deep chocolate flavor and a boost of antioxidants.
- Baking Soda
- Fine Sea Salt
- Cinnamon: Adds a warm spice that complements the chocolate.
- Maple Syrup: Naturally sweetens the cake while contributing a slight caramel-like depth of flavor.
- Vanilla Extract
- Egg (or Egg Replacer): Binds the ingredients together and contributes to the cake’s soft texture. An egg replacer makes this recipe vegan-friendly.
- Chopped Dark Chocolate: Creates pockets of gooey, melted chocolate throughout the cake.
- Vanilla Ice Cream or Whipped Cream (for serving): Offers a cool, creamy contrast to the warm cake for a balanced dessert.
- Flaky Sea Salt (optional): Provides a delightful pop of salty contrast to the sweet, rich flavors. Optional, but recommended!
How to Make the Best Chocolate Spoon Cake
Step 1: Preheat & Prep. Preheat your oven to 350°F (175°C). Rub a 10-inch cast-iron skillet (or a regular skillet) with melted coconut oil.

Step 2: Mix the Dry Ingredients. In a medium bowl, whisk together almond flour, coconut flour, cacao powder, baking soda, salt, and cinnamon. Break up any lumps with your fingers.

Step 3: Combine Wet Ingredients. Stir in melted coconut oil, maple syrup, and vanilla into the flour mixture until smooth. Let the batter sit for 5 minutes to thicken.

Step 4: Incorporate Egg & Chocolate. Whisk in the egg (or replacer) until fully combined, then fold in the chopped dark chocolate.

Step 5: Bake to Perfection. Spread the batter evenly in the skillet using an offset spatula. Bake for 12–14 minutes, or until the edges are lightly golden brown and the center of the cake is set but still soft.

Step 6: Cool & Serve. Let the cake cool for 5 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream. Sprinkle flaky sea salt on top if desired.
Expert Tips
- I highly recommend investing in an inexpensive kitchen scale, especially when using gluten-free flours (cup measurements can vary pretty widely according to how you scoop and measure). A scale is easier and will ensure that your baked goods turn out as they’re meant to every time.
- If you don’t have a 10-inch cast-iron skillet you can use a regular skillet (just be sure to oil it well).
- Use chopped dark chocolate in this cake instead of chocolate chips. The chopped chocolate will incorporate better and results in a richer flavor. Go for a bar with a 60-70% cocoa content. I use Green & Blacks (the bar is 3.17 ounces, and I use the whole thing).
- A small off-set spatula makes it easy to spread the thick batter in an even layer.
- You won’t need an electric mixer for this recipe—just a large bowl and a whisk will do the job. However, if you prefer using a stand mixer, feel free to go ahead with that instead!

Serving Suggestions
- Top It Off: Add a scoop of ice cream, whipped cream, or coconut whipped cream for a decadent finish. You can also top this simple dessert with a variety of different fruits—juicy berries like strawberries make an especially delightful pairing.
- Sweet & Salty: Sprinkle flaky sea salt on top for a gourmet twist.
- Pair With Coffee: This cake pairs beautifully with a strong cup of coffee or espresso.
Storage and Reheating Tips
- Make Ahead: Make the cake up to 8 hours in advance. Cover lightly with foil or plastic wrap and store at room temperature. Reheat it before serving.
- Leftovers: Store leftovers in an airtight container at room temperature for 1 day. Reheat in a warm oven or in the microwave for a freshly baked texture.

Recipe FAQs
A spoon cake is a soft and tender dessert that’s too delicate to slice—great for scooping into bowls with a big spoon.
This recipe was designed for grain-free flour. Substituting wheat flour may alter the texture and flavor.
Cacao powder has a deeper, richer flavor and contains more antioxidants, while cocoa powder is processed and milder.
Yes, you can freeze it. Let it cool completely, wrap it tightly in plastic wrap, and freeze for up to 1 month. Reheat in the oven before serving.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
More Delicious Dessert Recipes
- Ice Cream Cookie Sandwiches
- Grain-Free Banana Cake
- Easy Homemade Blizzards (in the Vitamix)
- Ultimate Ice Cream Pie
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Get the Recipe
Double Chocolate Spoon Cake Recipe (Grain-Free & Dairy-Free!)
Ingredients
- ½ cup (100g) coconut oil, melted, plus more for skillet
- ⅔ cup (73g) lightly packed almond flour
- ⅓ cup (35g) lightly packed coconut flour
- 3 tablespoons (18g) raw cacao powder or regular unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅛ teaspoon cinnamon
- ½ cup (160g) maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 3 ounces (85g) good quality dark chocolate (preferably 60-70% cocoa content), coarsely chopped (⅔ cup chopped)
For serving
- Vanilla ice cream whipped cream or coconut whipped cream
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 350 ̊F (175 ̊C). Rub the inside of an 10-inch skillet (preferably cast iron) with coconut oil.
- In a medium bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda, salt and cinnamon. Use your fingers to break up any clumps of flour. Add the melted coconut oil, maple syrup and vanilla, and stir well to combine. Let the batter sit for 5 minutes (it will thicken as it sits).
- Add the egg and whisk well to incorporate. Fold in the chopped chocolate.
- Scrape the batter into the prepared pan and spread it in an even layer. Bake until the top is dry and the edges are lightly browned (it will still be quite soft—err on the side of underbaking), about 12-14 minutes. Transfer the pan to a rack and let it cool for 5 minutes.
- Serve the spoon cake warm or at room temperature, spooned into bowls and topped with a scoop of ice cream or a dollop of whipped cream. If you’re a sweet-and-salty fan like me, you’ll want to sprinkle a bit of flaky sea salt on top. Ahh... pure joy.
Notes
- I highly recommend investing in an inexpensive kitchen scale, especially when using gluten-free flour (cup measurements can vary pretty widely according to how you scoop and measure). A scale is easier and will ensure that your baked goods turn out as they're meant to every time.
- If you don’t have a 10-inch cast-iron skillet you can use a regular skillet (just be sure to oil it well).
- I prefer using cacao powder in this cookie-cake, which has a more robust chocolate flavor than regular cocoa powder (it’s also higher in antioxidants). However, a good-quality cocoa powder works as well.
- Use chopped dark chocolate in this cake instead of chocolate chips. The chopped chocolate will incorporate better and results in a richer flavor. Go for a bar with a 60-70% cocoa content. I use Green & Blacks (the bar is 3.17 ounces, and I use the whole thing).
- A small off-set spatula makes it easy to spread the batter in an even layer.
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