Double Chocolate Spoon Cake Recipe (Grain-Free & Dairy-Free!)
There are few desserts that bring me more joy than this double chocolate skillet spoon cake. It has an ultra tender texture, rich flavor and features pockets of melted dark chocolate (be sure to use chopped chocolate instead of chocolate chips—the flavor will be better). The dessert is entirely grain-free and dairy-free, and it’s naturally sweetened with maple syrup. 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 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. For a vegan version, swap out the egg for the equivalent in egg replacer (such as Bob’s Red Mill) or use whipped aquafaba.
Servings: 6 servings
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.
Loved this recipe? Check out @nickisizemore for more!