Cranberry Chocolate Skillet Cake


cranberry chocolate skillet cake - paleo friendly - by

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.

cranberry chocolate skillet cake - paleo friendly - by

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.

cranberry chocolate skillet cake - paleo friendly - by

Chocolate Cranberry Skillet Cake

Chocolate Cranberry Skillet Cake

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Cranberry Chocolate Skillet Cake


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


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!


If you use a loaf pan instead of a skillet, leave out the coconut oil and grease the loaf pan.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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