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Home » Recipes » Dessert recipes » Chocolate Fudge Banana Skillet Cake (Vegan and Paleo)

Last updated on May 15, 2018. Originally posted on September 10, 2015 By Maryea / 18 Comments

Chocolate Fudge Banana Skillet Cake (Vegan and Paleo)

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Chocolate Fudge Banana Skillet Cake Recipe--You can make this healthy skillet cake from start to finish in 20 minutes!! Your dessert is waiting. :) Vegan and paleo friendly. No flour and no refined sugar!You are staring at an ooey, gooey, fudgy chocolate cake that you can have ready in 20 minutes, start to finish.  But wait.  It gets better.  Said cake is made without any flour or refined sugar.  Said cake is going to knock your socks off.  Chocolate Fudge Banana Skillet Cake Recipe--You can make this healthy skillet cake from start to finish in 20 minutes!! Your dessert is waiting. :) Vegan and paleo friendly. No flour and no refined sugar!

I baked the cake in my 10 1/4-inch cast iron skillet.  If you don’t have a cast iron skillet, I highly recommend this Lodge Cast Iron Skillet. It’s an inexpensive purchase that you won’t regret. I use mine every day. Cast iron is a natural, healthy alternative to nonstick pans.  Cast iron isn’t totally nonstick, but you definitely need a lot less fat when cooking in it.  Also, cooking with cast iron fortifies your food with iron.  That’s a good thing!  Okay, back to the cake.

Chocolate Fudge Banana Skillet Cake Recipe--You can make this healthy skillet cake from start to finish in 20 minutes!! Your dessert is waiting. :) Vegan and paleo friendly. No flour and no refined sugar!

Straight out of the oven, this cake is heavenly.  Is there anything better than warm chocolate cake? It’s one of my favorite things in the world.  There is a strong banana flavor that goes great with the chocolate fudge flavor.

The bananas lend a lot of sweetness, so I almost didn’t add any additional sweetener.  I tasted the batter (love that perk of vegan baking) and thought it was great for my taste buds.  I realized most people would need a bit more sweetness, so I added just a touch of maple syrup.  If you’re used to super sweet desserts, you can add even more than the recipe calls for. You should be able to use up to 1/2 cup without a significant change to the texture of the cake.  Let your taste buds be your guide.

While warm out of the oven this cake is outstanding, it’s also delicious cold, eaten with a spoon, straight from the pan. Not that I’d know anything about that.  It takes on a more fudge-like texture when it’s cold that I really love. It’s almost like two desserts in one!Chocolate Fudge Banana Skillet Cake Recipe--You can make this healthy skillet cake from start to finish in 20 minutes!! Your dessert is waiting. :) Vegan and paleo friendly. No flour and no refined sugar!

This skillet cake is so easy (helllllo all you have to do is whisk the ingredients into the skillet and bake!), healthy (just check out that ingredient list!), and decadent, you are going to be making it over and over.  I promise you won’t soon forget about this Chocolate Fudge Banana Skillet Cake.  Make it soon. You won’t be sorry.

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Chocolate Fudge Banana Skillet Cake Recipe--You can make this healthy skillet cake from start to finish in 20 minutes!! Your dessert is waiting. :) Vegan and paleo friendly. No flour and no refined sugar!

Chocolate Fudge Banana Skillet Cake (Vegan and Paleo)


★★★★★

5 from 2 reviews

  • Author: Healthy Happy Mama
  • Total Time: 20 - 25 minutes
  • Yield: 8 1x
Print Recipe
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Description

This is a flourless, vegan, and Paleo skillet cake that is full of banana and chocolate fudge flavor!  Sub sunflower seed butter or soy nut butter to make this a nut-free treat. From start to finish, this cake is ready in 20 minutes.


Ingredients

Scale

4 tablespoons coconut oil (I use refined for more neutral flavor)

1/2 cup unsweetened cocoa powder

1 cup mashed banana (from about 2 medium bananas)

1/4 cup pure maple syrup, or to taste

1 cup almond butter

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon pure vanilla extract


Instructions

 

 

1. Preheat your oven to 325 degrees.

2. In a 10.25 inch cast iron skillet, melt the coconut oil over low heat.

3. Whisk in the rest of the ingredients. Whisk well until you have a smooth mixture.

4.  Bake in the preheated oven 15-20 minutes.  The cake will appear gooey, and that’s okay.  As pictured, I baked my cake for 15 minutes.  Because cast iron remains hot a long time, the cake will continue to cook even when you take it out of the oven, so you do want to take it out while it’s still a bit gooey.  If it’s not set at all after 15 minutes, just give it a few more minutes.  Enjoy!

  • Prep Time: 5 minutes
  • Cook Time: 15 - 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving of 8
  • Calories: 334
  • Sugar: 7.1g
  • Sodium: 6.6mg
  • Fat: 25.9g
  • Carbohydrates: 22.6g
  • Protein: 8g

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

 

Chocolate Fudge Banana Skillet Cake Recipe--You can make this healthy skillet cake from start to finish in 20 minutes!! Your dessert is waiting. :) Vegan and paleo friendly. No flour and no refined sugar!

 

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Filed Under: Dessert recipes

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Reader Interactions

Comments

  1. Martha says

    September 9, 2020 at 10:50 am

    I made it yesterday and my boyfriend asked for more. I’m making them again right now. Delicious recipe! Thanks!

    ★★★★★

    Reply
  2. Sophie says

    June 17, 2018 at 7:46 pm

    This cake is AMAZING! Followed your directions as written, without extra maple syrup and was worried it wouldn’t hit that sweet tooth but oh man, does it! Subbed peanut butter for almond butter as it was what I had on hand and scrumptious. What a recipe to use up older bananas with – kudos!

    ★★★★★

    Reply
    • Maryea says

      June 18, 2018 at 2:22 pm

      Sophie,

      Thanks so much! I really appreciate you taking the time to comment. If you get the chance, I would love it if you’d take a moment to rate the recipe with the stars. It helps other readers to quickly see that others have tried the recipe. Thanks again for your feedback! 🙂 -Maryea

      Reply
  3. carla says

    July 25, 2016 at 3:41 pm

    Could you cook this on parchment paper in the skillet? I’d like to be able to take it out of the pan for serving

    Reply
    • Maryea says

      July 26, 2016 at 12:20 pm

      I think that would work! Please let me know if you try it.

      Reply
  4. Robin says

    April 10, 2016 at 8:16 pm

    Thank you for the delicious recipe! I just made this in an 8×8 since I don’t have a skillet and it turned out delicious! Just baked it for 30 minutes instead of 15.

    Reply
    • Maryea says

      April 10, 2016 at 10:25 pm

      Thanks for letting me know! I’m glad you liked this. 🙂

      Reply
  5. Anonymous says

    March 18, 2016 at 1:32 am

    If you follow recipe as is each slice (based on slicing into 8) will be 330 kcal!! That’s A LOT for a dessert. I think cutting down to 1 tbsp oil and 1/2 cup almond butter would still work and then each slice is 180 kcal.

    Reply
  6. Laura says

    November 28, 2015 at 11:03 pm

    Can I use Sunbutter instead of Almond butter?
    We have severe nut/peanut allergies.

    Reply
    • Maryea says

      November 30, 2015 at 5:38 am

      Yes! That should work just fine.

      Reply
  7. Jennifer says

    November 28, 2015 at 10:19 pm

    Will peanut butter work instead of almond butter??

    Reply
    • Maryea says

      November 30, 2015 at 5:38 am

      Definitely. 🙂

      Reply
  8. Emily says

    November 28, 2015 at 8:37 pm

    If you don’t have a cast iron skillet is their an alternative option?

    Reply
    • Maryea says

      November 30, 2015 at 5:39 am

      I would try to bake it in an 8X8 or 9X9 baking dish. I’m not sure about the time, but you’ll most likely have to increase it. Please let me know if you try it!

      Reply
  9. Heidi @ Food Doodles says

    September 18, 2015 at 5:19 pm

    This looks amazing! First I thought I must be totally out of it, I’ve never heard of a skillet cake before. Although this does make sense. I can’t believe how delicious this looks, will have to try it some time 🙂

    Reply
    • Maryea says

      September 21, 2015 at 7:06 am

      Heidi! So happy to see your comment pop up here! 🙂 Thanks so much, dear.

      Reply
  10. jill conyers says

    September 14, 2015 at 5:35 am

    It’s gluten free. Bonus! Maryea this looks amazingly good. Pinning 🙂

    Reply
    • Maryea says

      September 14, 2015 at 6:34 am

      Thank you, Jill!

      Reply

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