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Choc Skillet Cake

  • Total: 30 mins
  • Serves: 8



  • 1/4 cup Cocobella coconut yoghurt⠀
  • 1/4 – 1/3 cup caster sugar (depending on sweet-tooth)⠀
  • 1 tsp vanilla⠀
  • 2 tbsp oil (I used Sunflower)⠀
  • 1/2 cup plain flour⠀
  • 1/2 tsp baking powder⠀
  • 2 tbsp cacao powder⠀
  • 1/4 cup plant mylk⠀


  • 1/4 cup chocolate⠀
  • 1/4 cup coconut cream⠀
  • ½ tbsp maple syrup⠀


  1. Preheat oven to 180 degrees (fan forced) and lightly grease a mini cast iron skillet.
  2. Sift your flour, baking powder and cacao powder into a bowl and stir to combine. In a separate bowl whisk the coconut yoghurt, vanilla, oil and mylk and add to your dry ingredients, whisking until smooth. ⠀
  3. Pour into your skillet pan and cook in the oven for approximately 20 minutes or until a toothpick inserted comes out clean. Allow to cool slightly while you make your ganache.
  4. Melt your dark chocolate over a double boiler or a saucepan at low heat and once melted, add coconut cream and maple syrup and whisk until glossy.
  5. Top with ice cream and sprinkles/chocolate shavings and wish Happy-somebody’s birthday somewhere!

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