Sundays are meant for easy desserts. This fuss-free skillet cake is low on effort and big on taste. It is also grain-free, gluten-free and refined sugar-free. It is a versatile and forgiving recipe. Teetotallers can swap the rum with black coffee; the raisins can be substituted with toasted nuts or semi-sweet chocolate chips. Top with some custard, cream or ice cream and dig into its warm, boozy, chocolaty goodness. So delicious and satisfying!

Recipe

Moist Chocolate Rum and Raisin Skillet Cake

(Serves 4)

Ingredients

1/4 cup dark rum/strong black coffee
1/4 cup golden raisins*

Dry Ingredients
1 cup blanched almond flour
6 tbsp unsweetened cocoa powder
1/2 cup coconut sugar (add 2 tbsp extra if you prefer your desserts sweeter)
3/4 tsp baking soda
1/4 teaspoon baking powder
Pinch of salt

Wet Ingredients
1 egg, at room temperature
2 tsp pure vanilla extract
2 tbsp olive oil, more for greasing
1/2 cup plain yogurt

Method

Heat your oven to 180 C. Lightly brush an 8” cast iron skillet with some olive oil and set aside.

In a microwave safe bowl, combine the rum and raisins. Microwave on high for 30 seconds, remove and set aside to cool.

In a medium bowl, whisk together all the dry ingredients.

In another bowl, whisk together the wet ingredients until the sugar dissolves. Gradually, fold the dry ingredients into the wet ingredients. Stir in the cooled rum and raisins.

Pour the batter into the greased skillet and bake for 30 minutes. Remove from the oven and allow the cake to cool for a few minutes. Serve warm with custard, cream or ice cream.

*If you don’t like raisins, you can substitute them with toasted nuts or dark chocolate chips (you don’t need to soak those in rum, just add them to the batter before baking).