Gluten Free Chocolate Chip Skillet Cake
Tender cake – similar to chewy cookies, with tons of chocolate chips using my new favorite gluten free flour blend, lactose free sour cream and coconut oil (plus butter too, it’s cake after all).
And I baked it in a cast iron skillet.
My cast iron skillet shines again. Literally the easiest cake – mix all ingredients together, pour into skillet and bake it. Remove to let cool (the hardest part) and slice away.
Everyone in our house likes it eat it differently. Warmed with vanilla ice cream, room temperature and just how it is or hot and gooey with extra chocolate chips on top.
How would you eat it?
We have a big 7 year old birthday coming up this weekend…and let’s just say, I have no idea what to make for her. So I started baking on Tuesday night….She has requested artichokes, calzones and chocolate fondue. Who is this child?
Do you usually buy a cake or make it homemade?
Here are the products I used.
I love these desserts too
Gluten Free Chocolate Chip Skillet Cake
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
- 2 cups gluten free flour blend
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup melted coconut oil
- 1 egg, room temperature
- 1 cup sour cream (I used lactose free sour cream)
- 1 tablespoon vanilla extract
- 1/2 cup melted butter, plus 1 tablespoon for greasing the pan
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350F. Grease a 12-inch cast iron skillet with 1 tablespoon butter (use parchment paper on top if you think your pan isn’t seasoned enough).
- In a large mixing bowl combine the flour, baking powder, cinnamon, salt and sugar together. Toss with a wooden spoon or rubber spatula.
- Add in the coconut oil, egg, sour cream, vanilla extract and melted butter. Fold in until everything is fully incorporated.
- Pour in the chocolate chips and fold to combine. Pour the batter into your prepared cast iron skillet and press the batter all the way to the sides so that it fits the pan and it’s even throughout.
- Bake for 30 minutes. Remove from the oven and let cool for 20 minutes. Remove the cake from the skillet and let cool another 20 minutes before slicing into. Enjoy.
Notes
Don’t beat the batter, the folding technique works best.
- Prep Time: 10
- Cook Time: 30
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
