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Diabetes Bites Newsletter

Curated recipes for type 1 and type 2 diabetes – complete with nutritional values.

Vegan & Paleo Chocolate Fudge Banana Skillet Cake

Original recipe by Healthy Happy Mama

Cook Time: 15 – 20 minutes
Total Time: 20 – 25 minutes
Yield: 8 1x


  • 4 tablespoons coconut oil (I use refined for more neutral flavor – Trader Joe’s makes a good one)
  • 1/2 cup unsweetened cocoa powder
  • 1 cup mashed banana (from about 2 medium bananas)
  • 1/4 cup pure maple syrup, or to taste (for lower carb, use Lakanto Keto Maple syrup)
  • 1 cup almond butter (or nut butter of choice)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract


  1. Preheat your oven to 325 degrees.
  2. In a 10.25 inch cast iron skillet, melt the coconut oil over low heat.
  3. Whisk in the rest of the ingredients. Whisk well until you have a smooth mixture.
  4. Bake in the preheated oven 15-20 minutes.  The cake will appear gooey, and that’s okay.  Cast iron remains hot a long time, the cake will continue to cook even
    when you take it out of the oven, so you do want to take it out while it’s still a bit gooey.
  5. If it’s not set at all after 15 minutes, just give it a few more minutes.


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