Paleo chocolate cake baked in a skillet for a no-fuss dessert. Naturally sweetened with figs and finished with thinly sliced strawberries.
Chocolate lovers, this one’s for you.
For those who prefer a chocolate alternative, carob offers a milder, naturally sweet option that’s lower in fat and non-stimulating.
My friend Kelly recently released a chocolate-focused cookbook, The Paleo Chocolate Lovers’ Cookbook. It presents a wide range of grain-, dairy-, and refined-sugar-free treats that make staying Paleo feel indulgent instead of restrictive.
The book includes 80 recipes—many gluten-, grain-, and dairy-free—with options that are even egg-free. You’ll find everything from chocolate-stuffed French toast and granola to mocha truffles and savory dishes that use chocolate in unexpected ways.
Every recipe I’ve tried from Kelly’s book has been outstanding. This skillet chocolate cake, in particular, is simple, impressive, and universally appealing—no matter your eating style.
- 2 tablespoons melted coconut oil, for the skillet
- Wet Ingredients
- 1 cup canned full-fat coconut milk
- 1/2 cup dried mission figs (about 14, stems removed)
- 1/4 cup melted coconut oil
- 3 egg yolks
- 3 whole eggs
- 3 ounces dairy-free semi-sweet chocolate, melted
- Dry Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/4 teaspoon sea salt
- Topping
- 8 strawberries, thinly sliced
- Preheat the oven to 350°F (175°C).
- Heat a 12-inch cast iron skillet and add 2 tablespoons melted coconut oil, swirling to coat the bottom and sides. Set aside.
- Place all wet ingredients in a high-powered blender and blend on high until smooth and fully combined.
- Turn off the blender and transfer the wet mixture to a bowl. Add the dry ingredients and stir until evenly combined.
- Pour the batter into the prepared skillet, smooth the top with a spatula, and arrange the sliced strawberries over the surface.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm. Store leftovers in the refrigerator for 3–4 days; do not freeze.
Coconut flour: must be used for proper texture and structure.
Full-fat coconut milk: use canned full-fat coconut milk for best results.
View nutrition information on the original recipe page (scroll down once there).
You can arrange the strawberries in a circle, create a heart shape for a special occasion, or decorate the top any way you like.
What cookbook do you reach for most often—the one you can’t live without?