How many servings does this recipe make?

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

What ingredients do I need for Salted Chocolate Cake With Leftover Nutmilk Pulp?

You need 14 ingredients. The key ingredients include: 1.5 cups dark chocolate (55% or more), 1/3 cup coconut oil, 2/3 cup nutmilk (hazelnut milk is great!), 1 shot espresso or, and more.

Is Salted Chocolate Cake With Leftover Nutmilk Pulp suitable as baking & desserts?

Yes, Salted Chocolate Cake With Leftover Nutmilk Pulp falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Salted Chocolate Cake With Leftover Nutmilk Pulp?

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.

Salted Chocolate Cake With Leftover Nutmilk Pulp

Name: Salted Chocolate Cake With Leftover Nutmilk Pulp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups dark chocolate (55% or more); 1/3 cup coconut oil; 2/3 cup nutmilk (hazelnut milk is great!); 1 shot espresso or; 1 teaspoon coffee liquor/extract; 3 eggs; 1/3 cup coconut sugar; 1.5 cups nutmilk pulp; 2 tablespoons raw cacao or regular cocoa powder; 3 tablespoons flour (GF, almond, oat or regular flour); 1 teaspoon baking powder; 1 pinch salt; cocoa powder for dusing; good quality coarse sea salt

Bake this irresistible Salted Chocolate Cake With Leftover Nutmilk Pulp at home. Made with chocolate, coconut oil, nutmilk and coffee liquor/. Easy step…

This Salted Chocolate Cake With Leftover Nutmilk Pulp relies on simple, everyday ingredients such as dark chocolate (55% or more), coconut oil, shot espresso or and coffee liquor/extract. It comes together quickly and makes 4 servings, at about 976 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Salted Chocolate Cake With Leftover Nutmilk Pulp delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

Salted Chocolate Cake With Leftover Nutmilk Pulp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions