Chocolate and Rose Skillet Cake by Ashley of

Chocolate Rose Skillet Cake

  • Author: Ashley Thomas


To Make the Cake:

Whipped Coconut Cream:

  • 1 (13.5 ounce) can of full-fat coconut milk, refrigerate overnight


  1. Preheat oven to 350°F.
  2. 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.
  3. Add the remaining ingredients to a blender – except for the chocolate chips. Blend until smooth.
  4. Fold the chocolate chips into the batter, then pour the batter into the skillet.
  5. 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:

  1. 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.