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
Units
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
- Preheat your oven to 325 degrees.
- In a 10.25 inch cast iron skillet
, melt the coconut oil over low heat. - Whisk in the rest of the ingredients. Whisk well until you have a smooth mixture.
- Bake in the preheated oven 15-20 minutes. Enjoy!
, melt the coconut oil over low heat.Notes
Note: 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
- Prep Time: 5 minutes
- Cook Time: 15 - 20 minutes
- Category: Dessert
- Method: stove top
- 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