Print Recipe
skillet cake


After taking a bad tumble off his longboard Friday night, my son Kell ended up in the E.R. with some pretty serious abrasions and a broken collar bone. It’s been interesting to watch his progression of emotions through all of this. It went something like this: Shocked >>> amused >>> proud >>> non-chalant >>> pain >>> frustration >>> bummed >>> resigned. Poor guy.
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 332 kcal
Author: Jillee



  • 1 cup Gluten-free flour I used Pamela’s Bread Mix & Flour Blend
  • 1/2 teaspoon Baking soda
  • 1 cup Sugar
  • 1/4 teaspoon Salt
  • 1/4 cup Butter
  • 1/4 cup Vegetable oil
  • 2 tablespoons Cocoa powder
  • 1/4 cup Water
  • 1/4 cup Milk
  • 1 Egg
  • 1 teaspoon Vanilla


  • 1/4 cup Butter
  • 2 tablespoons Cocoa powder
  • 3 tablespoons Milk more if needed to thin it out
  • 1/2 cup Roasted almonds chopped
  • 2 cups Powdered sugar
  • 1/2 teaspoon Vanilla



  1. Preheat your oven to 350 degrees. 

  2. In a bowl, whisk flour, baking soda, sugar, and salt together and set aside.

  3. Add the butter, vegetable oil, cocoa powder, and water to a 10 inch cast iron skillet and bring to a boil.
  4. Remove from the heat and whisk in the dry ingredients. Mix the milk, egg, and vanilla together in a separate bowl and add to the mixture.
  5. Place the cast iron skillet in the oven and bake for 20-25 minutes.
  6. While the cake is cooling, make the frosting.


  1. In a small saucepan, bring the butter, cocoa, and milk to a boil. 

  2. Remove from heat and add the powdered sugar, chopped roasted almonds, and vanilla. Stir well to combine.

  3. Pour over the warm cake, spread with a spatula, and serve with vanilla ice cream.
Nutrition Facts
Amount Per Serving
Calories 332 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 34mg11%
Sodium 171mg7%
Potassium 84mg2%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 37g41%
Protein 3g6%
Vitamin A 270IU5%
Calcium 39mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.