Ingredients
Scale
- 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