Skillet cakes are fun to make, and are wonderful to make with kids since they can add whatever toppings they like! The cake batter mixes up quickly in a single bowl, then you simply bake and serve the cake straight from the skillet. Yum!

Chocolate-Espresso Skillet Cake [Vegan]






For the Cake:

  • Olive oil cooking spray
  • 2 cups (250 g) all-purpose flour
  • 1 cup (192 g) sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup (22 g) cocoa powder
  • 3/4 cup (177 ml) almond milk
  • 1 tablespoon (6 g) espresso powder or instant coffee
  • 1/3 cup (80 ml) olive oil
  • 1 1/2 teaspoons (8 ml) vanilla extract
  • 1 tablespoon (15 ml) white wine vinegar

Optional Toppings:

  • Chocolate syrup
  • Fresh berries
  • Whipped coconut cream
  • Dairy-free ice cream


  1. Preheat the oven to 350°F. Coat a 12-inch (30-cm) skillet with olive oil cooking spray.
  2. In a large bowl, add the flour, sugar, salt, baking powder, cocoa powder, almond milk, espresso powder, olive oil, vanilla and white wine vinegar. Mix to form a cake batter. Pour the batter into the skillet.
  3. Bake in the oven for approximately 25 minutes. The cake is done when a sharp knife inserted into the center comes out clean. Remove the cake from the oven and allow it to cool to room temperature.
  4. Serve with your favorite toppings, such as chocolate syrup, fresh berries, whipped coconut cream or dairy-free ice cream.