This cranberry chocolate skillet cake is sweet, moist, chocolatey, and delicious. Fresh orange zest adds a bright citrus flavor, which goes well with the tart cranberries and sweet dark chocolate. I prefer eating this cake while it’s still slightly warm so that the chocolate chunks are still a bit gooey.
This cake is delicious and beautiful; I love how it’s served in a cast-iron skillet. Simple and rustic and beautiful. You can use a regular loaf pan to make this cake too if you prefer.
I called my mom soon after making this cake to tell her how good it was. She wanted to make something for dessert that evening, so I emailed her the recipe, and she made a delicious dark chocolate pear and ginger loaf because she didn’t have any cranberries on hand (everyone loved it!).
You can use any fruit in place of the cranberries – I’m looking forward to experimenting with different flavors. I’ve also come up with a chocolate rose-flavored skillet cake, and that’s such a great combination too!
I think you’ll love the tart flavor of cranberries combined with honey, orange, and dark chocolate.
I know many folks are looking to eat healthier in the new year, and while this cranberry dark chocolate cake is a dessert, it’s a much healthier option than many other sweets out there. You can have your cake, and eat it too 🙂 Just not too much, and not all the time.
Ingredients
Cranberry Chocolate Skillet Cake
- 2 tablespoons melted coconut oil
- 1 ½ cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon fresh orange zest
- 3 tablespoons palm shortening
- 3-4 tablespoons honey (I prefer 3, my husband prefers 4)
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup fresh cranberries
- ⅓ - 1/2 cup dark chocolate chunks or chocolate chips I prefer 1/3, the husband would prefer the entire bag...
Garnish
- 1 13.5 ounce can of coconut milk, full fat, refrigerate overnight
Instructions
Cranberry Chocolate Skillet Cake
- 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 the skillet.
- Add the remaining ingredients to a blender - except for the cranberries and chocolate. Blend until smooth.
- Fold the cranberries and 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 cool on a wire rack.
- Garnish with whipped coconut cream if desired, then serve.
Whipped coconut 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 have a stand mixer, you can also use that to whip the cream until fluffy.
- Place the whipped cream in the fridge until you’re ready to garnish the cake.
- Save the leftover coconut milk for a smoothie!
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