prep: 10mins
cook: 35mins
serves: 6


  • 1 cup chocolate chips
  • 2 Tbsp coconut oil
  • 1/2 cup smooth peanut butter
  • 3 eggs
  • 2 tsp vanilla essence
  • Bulla Real Dairy Vanilla, to serve
  • 1 punnet raspberries, to serve

Chocolate Peanut Butter Skillet Cake


  1. Preheat oven to 140 degrees.
  2. Put chocolate chips and coconut oil in a skillet and place skillet over low heat.
  3. Whisk coconut oil and chocolate chips until completely melted.
  4. Remove from heat and whisk in eggs one at a time.
  5. Mix in peanut butter until well combined.
  6. Stir in 2 teaspoons of vanilla essence.
  7. Bake in oven for 35 minutes until edges are puffed up and centre is slightly raised.
  8. Serve hot with a scoop of Bulla Real Dairy Vanilla on top. Garnish with raspberries to finish.