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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 "GET WELL" CHOCOLATE FUDGE SKILLET CAKE {GLUTEN-FREE}7, American, Chocolate Fudge Skillet Cake, Gluten-Free Chocolate Fudge Cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 332kcal
Author Jill Nystul



  • 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 teaspoon 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



  • Preheat your oven to 350 degrees. 
  • In a bowl, whisk flour, baking soda, sugar, and salt together and set aside.
  • Add the butter, vegetable oil, cocoa powder, and water to a 10 inch cast iron skillet and bring to a boil.
  • 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.
  • Place the cast iron skillet in the oven and bake for 20-25 minutes.
  • While the cake is cooling, make the frosting.


  • In a small saucepan, bring the butter, cocoa, and milk to a boil. 
  • Remove from heat and add the powdered sugar, chopped roasted almonds, and vanilla. Stir well to combine.
  • Pour over the warm cake, spread with a spatula, and serve with vanilla ice cream.


Sodium: 171mg | Calcium: 39mg | Vitamin A: 370IU | Sugar: 37g | Fiber: 2g | Potassium: 84mg | Cholesterol: 34mg | Calories: 332kcal | Saturated Fat: 9g | Fat: 16g | Protein: 3g | Carbohydrates: 46g | Iron: 0.9mg