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Chocolate SunButter Cast Iron Skillet Cake Recipe

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3.8 from 13 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This rich and fudgy chocolate cake is baked in a cast iron skillet, delivering a moist and decadent dessert with a delightfully thick, brownie-like texture. Made with coconut sugar and coconut oil, it offers a slightly healthier twist while still satisfying your chocolate cravings. Topped with sifted cocoa powder, whipped cream, and fresh fruit, it makes a perfect treat for special occasions or cozy nights in.

Ingredients

Chocolate Base

  • 3.5 oz chocolate (about 3/4 cup)
  • 2 Tbsp coconut oil, melted

Batter

  • 2 eggs
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/3 cup Chocolate SunButter
  • 3 Tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt

Toppings

  • Cocoa powder, sifted on top
  • Whipped cream (such as coconut whipped cream)
  • Fresh fruit

Instructions

  1. Preheat and Melt Chocolate: Preheat your oven to 350°F (175°C). Place the chocolate and melted coconut oil in a pot over low heat on the stove. Stir continuously until fully melted and smooth. Remove from heat and allow to cool slightly.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, coconut sugar, and vanilla until well combined and slightly frothy. Gradually add the melted chocolate mixture to the eggs, whisking thoroughly to blend.
  3. Add Chocolate SunButter: Stir in the Chocolate SunButter until the mixture is smooth and cohesive.
  4. Incorporate Dry Ingredients: Add the cocoa powder, baking powder, and sea salt to the bowl. Gently fold these ingredients into the wet mixture until a thick, brownie-like batter forms.
  5. Prepare for Baking: Pour the batter into an 8-inch oven-safe cast iron skillet. Tap the skillet gently on the counter to level the batter evenly.
  6. Bake the Cake: Place the skillet in the preheated oven and bake for 27 to 30 minutes. The cake is done when the edges start to pull away from the skillet and a toothpick inserted near the center comes out with moist crumbs.
  7. Cool and Serve: Let the cake cool slightly in the skillet before dusting with sifted cocoa powder. Serve topped with whipped cream and fresh fruit as desired for a luscious finishing touch.

Notes

  • Make sure not to overbake to keep the center fudgy and moist.
  • Use an oven-safe skillet (cast iron preferred) to get the perfect bake and rustic presentation.
  • For a dairy-free option, use coconut whipped cream as a topping.
  • You can substitute Chocolate SunButter with a nut butter like almond or peanut butter, but it will change the flavor slightly.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate and reheat gently.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-sunbutter-cast-iron-skillet-cake-recipe/