Double Chocolate Spoon Cake

I'm so excited to share this one with you because it might be the easiest dessert I've ever made for my family. This chocolate spoon cake recipe comes together in one bowl, bakes in under fifteen minutes, and gets scooped straight out of the skillet while it's still warm and gooey in the middle. No layers, no fancy frosting, just a big skillet of chocolate you dig into with a spoon.

Jump to:

• Why You Will Like This Chocolate Spoon Cake
• Ingredients For This Chocolate Spoon Cake Recipe
• Double Chocolate Spoon Cake Recipe
• How To Make This Chocolate Spoon Cake
• Storage And Reheating
• Tips And Variations For Your Chocolate Spoon Cake
• Frequently Asked Questions
• Recipes You May Like
• Final Thoughts

Alex actually named this one. He took one bite, looked at me, and said "Mom, this is basically a hug you eat." Sarah asks for it almost every time we have friends over for dinner, mostly because she loves watching everyone's face when they realize it's grain free and dairy free and still tastes this rich.

If your family loves easy chocolate desserts as much as mine does, you might also want to try our fudgy buckeye brownies with creamy peanut butter filling. It's another one that disappears fast around here.

Why You Will Like This Chocolate Spoon Cake

Here's the thing about this recipe. It solves a real problem, which is wanting something warm and chocolatey without turning your kitchen into a baking project.

• It takes about ten minutes to mix together, start to finish
• One bowl, one skillet, almost no cleanup
• Grain free and dairy free, but nobody at my table can tell
• The middle stays soft and almost fudgy, even after it cools a bit
• Real pockets of melted chocolate in every single bite
• Naturally sweetened with maple syrup instead of refined sugar

Honestly, the texture is what sold me the first time. It's not a cakey cake. It's somewhere between a brownie and a pudding, and that in between spot is exactly why everyone keeps asking for seconds.

Ingredients For This Chocolate Spoon Cake Recipe

You'll need a mix of pantry staples and a few grain free basics. Nothing here is hard to find.

• ½ cup coconut oil, melted, plus a little extra for the skillet
• ⅔ cup almond flour, lightly packed
• ⅓ cup coconut flour, lightly packed
• 3 tablespoons cacao powder or regular unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅛ teaspoon cinnamon
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 3 ounces dark chocolate, chopped (skip the chocolate chips here, the chopped chocolate really does melt better)

For serving, you'll want vanilla ice cream, whipped cream, or coconut whipped cream on top, plus a little flaky sea salt if you're a sweet and salty person like me.

A quick note on substitutions. If you need this to be egg free, an egg replacer like Bob's Red Mill works fine, or you can use whipped aquafaba instead.

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How To Make This Chocolate Spoon Cake

Getting The Skillet Ready

Preheat your oven to 350°F. Rub the inside of a ten inch skillet with coconut oil, and cast iron works best here if you have it.

Mixing The Batter

In a medium bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda, salt, and cinnamon. Use your fingers to break up any little clumps of flour, since almond flour especially likes to clump.

Add the melted coconut oil, maple syrup, and vanilla, then stir until it's all combined. Let the batter rest for about five minutes. It will thicken up as it sits, which is normal.

Whisk in the egg until it's fully incorporated. Fold in the chopped chocolate last.

Baking And Serving

Scrape the batter into your prepared skillet and spread it into an even layer. Bake for twelve to fourteen minutes, until the top looks dry and the edges are lightly browned.

Here's what I've learned after making this more times than I can count. You want to pull it out while it still feels a little soft in the middle. It keeps cooking a bit as it cools, and underbaking slightly is what gives you that gooey center everyone loves.

Let the skillet cool for five minutes on a rack before serving. Spoon it into bowls while it's still warm, add your ice cream or whipped cream, and if you want my honest opinion, don't skip the flaky salt.

Storage And Reheating

This one is best fresh, but leftovers still hold up well. Cover the skillet or transfer leftovers to an airtight container, and keep it in the fridge for up to three days.

To reheat, pop individual portions in the microwave for about twenty seconds. It brings back that soft, warm texture almost perfectly. I wouldn't recommend freezing this one, since the texture changes once it thaws.

Tips And Variations For Your Chocolate Spoon Cake

I've made this so many times that I've picked up a few tricks along the way.

• Use chopped chocolate, not chips. The chips hold their shape too much and you lose those melty pockets.
• Want it a little sweeter? Add an extra tablespoon of maple syrup to the batter.
• Have you tried adding a pinch of espresso powder? It makes the chocolate flavor taste even deeper without adding coffee flavor.
• If your coconut flour seems extra thirsty, let the batter sit the full five minutes before adding the egg.
• A cast iron skillet gives you the best edges, but any oven safe skillet will work in a pinch.

Frequently Asked Questions

Is this chocolate spoon cake gluten free?

Yes. Since it uses almond flour and coconut flour instead of wheat flour, this recipe is naturally gluten free. Just double check your chocolate and cocoa powder are labeled gluten free too, since some brands process in shared facilities.

Can I make this chocolate spoon cake vegan?

You can. Swap the egg for an egg replacer like Bob's Red Mill, following the package directions, or use whipped aquafaba instead. Just make sure your chocolate is dairy free, since a lot of dark chocolate bars already are.

How do I know when it's done baking?

Look for a top that's dry to the touch with slightly browned edges. The center should still feel soft when you touch it lightly. I always pull mine a minute or two before I think it's ready, since it keeps setting up as it cools.

Can I make this ahead of time?

You can mix the dry ingredients ahead and store them in an airtight container for a day or two. I don't recommend baking it too far ahead though, since the whole point is that warm, gooey center right out of the oven.

Recipes You May Like

• Moist Cottage Cheese Banana Bread if you want another simple, from scratch treat with a soft texture
• Bourbon Pecan Peach Crisp Delight for another warm, spoon it up kind of dessert
• Irresistibly Soft Caramel Apple Cinnamon Rolls To Savor if you're in the mood for something a little more indulgent for a weekend morning

Final Thoughts

This chocolate spoon cake has earned a permanent spot in our house, and I think it might earn one in yours too. It's the kind of dessert you throw together on a random Tuesday night because everyone wants something sweet and you don't want to deal with a big baking project.