Paleo Chocolate Espresso Cake Recipe

Name: Paleo Chocolate Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon melted coconut oil, or as needed; 1 cup almond butter; 4 large eggs, beaten; 1/3 cup coconut sugar; 1 teaspoon vanilla extract; 1/2 cup unsweetened cocoa powder; 1/4 cup coconut flour; 2 teaspoons instant espresso powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 3/4 teaspoon sea salt; 1/2 teaspoon baking powder; 1/2 cup miniature chocolate chips (such as Enjoy Life(R))

Servings: persons

1 teaspoon melted coconut oil, or as needed
1 cup almond butter
4 large eggs, beaten
1/3 cup coconut sugar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup coconut flour
2 teaspoons instant espresso powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 cup miniature chocolate chips (such as Enjoy Life(R))

1
Preheat oven to 350 degrees F (175 degrees C). Brush the inside of cake pan with melted coconut oil.
2
Beat almond butter, eggs, coconut sugar, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Add cocoa powder, coconut flour, espresso powder, baking soda, cinnamon, sea salt, and baking powder to almond butter mixture and beat on low speed until incorporated. Fold chocolate chips into batter using a rubber spatula or wooden spoon. Pour batter into the prepared cake pan.
3
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon melted coconut oil, or as needed, 1 cup almond butter, 4 large eggs, beaten, 1/3 cup coconut sugar, and more.

Yes, Paleo Chocolate Espresso Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paleo Chocolate Espresso Cake

How did you like this recipe?

Frequently Asked Questions