Decadent Skillet Chocolate Cake – No Oven, No Flour, Gluten-Free

Imagine sinking your fork into a rich, moist chocolate cake that’s so indulgent, you’d never guess it was made without flour or an oven. This skillet chocolate cake delivers bakery-quality results with minimal effort and simple pantry ingredients. The secret lies in the gentle stovetop cooking method that creates a perfectly tender crumb with an irresistible fudgy center.

Ingredients

• 100g (3.5 oz or ¾ cup) gluten-free oat powder
• 40g (1.4 oz or ⅓ cup) unsweetened cocoa powder
• 60g (2.1 oz or ¼ cup) melted dark chocolate
• 3 large eggs
• 140ml (4.7 fl oz or ½ cup + 2 tablespoons) milk (dairy or plant-based)
• 1 pinch salt
• 1¼ teaspoons gluten-free baking powder
• Handful of crushed walnuts (for topping)
• Dark chocolate chips (for topping)
• Oil for greasing

Instructions

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, combine 100g of oat powder with 40g of unsweetened cocoa powder. Add 1¼ teaspoons of gluten-free baking powder and a pinch of salt. Whisk these dry ingredients together until well blended.

Step 2: Add the Eggs

Crack 3 large eggs into the dry mixture. Whisk vigorously until the batter becomes thick and well combined.

Step 3: Incorporate the Milk

Gradually pour in 140ml of milk while continuously whisking by hand. Add the milk in small amounts to prevent lumps from forming and ensure a smooth batter.

Step 4: Add the Melted Chocolate

Melt 60g of dark chocolate in the microwave (30-second intervals) or using a double boiler. While the chocolate is still hot, immediately pour it into the batter and mix quickly. The warmth helps bind the ingredients and creates that signature glossy finish.

Step 5: Prepare the Skillet

Lightly oil a 20cm (8-inch) diameter skillet with a neutral cooking oil. Pour the chocolate batter into the prepared skillet, spreading it evenly.

Step 6: First Cooking Phase

Cover the skillet with a tight-fitting lid and cook over very low heat for 10 minutes. This gentle cooking method ensures a soft, moist center without burning the bottom.

Step 7: Add Toppings

After 10 minutes, remove from heat and sprinkle crushed walnuts and dark chocolate chips over the top of the cake.

Step 8: Final Cooking Phase

Cover the skillet again and return to low heat for an additional 5 minutes. This allows the chocolate chips to melt gently and the toppings to settle into the cake.

Step 9: Cool and Serve

Remove from heat and let the cake cool slightly before serving. Can be enjoyed warm or at room temperature.

Time and Servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6-8 slices
Calories: Approximately 180 per slice

Why This Recipe Works

This flourless chocolate cake is naturally gluten-free, making it perfect for those with dietary restrictions. The combination of oat powder and eggs provides structure while keeping the texture incredibly moist. Dark chocolate and cocoa powder deliver intense chocolate flavor with antioxidant benefits. The stovetop cooking method saves energy and time compared to traditional baking, while the minimal ingredient list makes this an accessible treat for any day of the week. Store at room temperature for up to 3 days or freeze individual slices for future enjoyment.

Skillet Flourless Chocolate Cake

A rich and moist chocolate cake made without flour or baking in the oven, cooked on the stovetop for a fudgy, indulgent treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 slices

Course: Dessert

Cuisine: Gluten-Free

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 100 g gluten-free oat powder
• 40 g unsweetened cocoa powder
• 1.25 tsp gluten-free baking powder
• 1 pinch salt

Wet Ingredients

• 60 g melted dark chocolate Melt in microwave or double boiler.
• 3 large eggs
• 140 ml milk (dairy or plant-based) Add gradually to avoid lumps.

Toppings

• 1 handful crushed walnuts For topping.
• dark chocolate chips For topping.

Miscellaneous

• Oil for greasing Neutral cooking oil.

Method

 

Preparation

1. In a large mixing bowl, combine oat powder with cocoa powder, gluten-free baking powder, and salt. Whisk until well blended.
2. Crack eggs into the dry mixture and whisk vigorously until the batter is thick and well combined.
3. Gradually pour in milk while continuously whisking to ensure a smooth batter.
4. Melt dark chocolate and pour it into the batter, mixing quickly.
5. Lightly oil a 20cm skillet and pour the chocolate batter in, spreading it evenly.

Cooking

1. Cover the skillet and cook over very low heat for 10 minutes.
2. After 10 minutes, add crushed walnuts and dark chocolate chips on top.
3. Cover again and cook for an additional 5 minutes.

Serving

1. Remove from heat and let cool slightly before serving. Enjoy warm or at room temperature.

Notes

This cake is naturally gluten-free and stored at room temperature for up to 3 days. Freeze individual slices for future enjoyment.