What’s better than getting chocolate + roses for Valentine’s Day?
Eating chocolate + roses for Valentine’s Day…
And this is where you’re like, “whaaat is that silly Ashley talking about now?”
Yes, my sweet internet friends, you can totally eat chocolate (duh) and roses (sort of). Well, you can when they’re in the form of this super simple easy to make skillet cake.
Doesn’t this cake look sooo stylish in it’s pretty little cast iron skillet? I love this look for presenting desserts – it’s like a sexy little black dress but for a cake. Trust me, your cake needs this in its wardrobe:
This dessert is actually a recipe from my eBook, South Asian Persuasion. I know I’m biased but I have to tell you, the desserts in my eBook are the BEST. Okay, truthfully I love all of the recipes in my eBook. But trust me when I say the desserts are on point.
What’s great about this cake is that it’s easily adaptable. You can use whatever additions you want and it’ll still turn out delicious. I think you should make it as it’s written though because I mean, it’s perfect.
Know what else is perfect? Sharing this skillet cake with your love on V-Day ?
To Make the Cake:
- 2 tablespoons melted coconut oil
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cardamom
- 3 tablespoons ghee
- 4 tablespoons honey
- 1 teaspoon vanilla extract
- 2 teaspoons rose water
- 2 large eggs, room temperature
- ½ cup chocolate chips
Whipped Coconut Cream:
- 1 (13.5 ounce) can of full-fat coconut milk, refrigerate overnight
- Preheat oven to 350°F.
- Add the coconut oil to an 8-inch cast iron skillet. Spread the oil around the pan and allow any remaining oil to sit in the bottom of skillet.
- Add the remaining ingredients to a blender – except for the chocolate chips. Blend until smooth.
- Fold the chocolate chips into the batter, then pour the batter into the skillet.
- Bake at 350°F for 30 minutes or until a toothpick comes out clean. Let the skillet cool on a wire rack.
Whipped Coconut Cream:
- To garnish with whipped cream, place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk. Place the cream into a bowl and whip with a hand-mixer until fluffy.
If you use a loaf pan instead of a skillet, leave out the coconut oil and just grease your loaf pan.