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Chocolate Almond Espresso Cake
[Vegan, Gluten-Free]

ME By: Michele Elizabeth

Author Bio

Michele Elizabeth is a vegan food blogger over at Two Raspberries, where she takes all... Read More

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Chocolate Almond Espresso Cake [Vegan, Gluten-Free]

Dairy Free

If you're looking for a treat to share with your sweetheart (or anyone you like enough to share dessert with), you've come to the right place. This cake is rich and chocolatey with a hint of espresso, and since it's made entirely with almond flour, it's also gluten-free!

Ingredients You Need for Chocolate Almond Espresso Cake [Vegan, Gluten-Free]

For the Cake:

2 cups almond flour
1/3 cup 100 percent cocoa powder
Pinch of sea salt
1 1/2 teaspoon baking powder
2 flax eggs (2 tablespoons ground flax seeds mixed with 6 tablespoons water)
1/4 cup vegan butter, melted
1/3 cup maple syrup
2 tablespoons unsweetened vanilla almond milk

For the Chocolate Espresso Sauce:

4-ounce dark chocolate bar (70 percent or higher)
6 tablespoons instant espresso or strong brewed coffee
4 tablespoons unsweetened vanilla almond milk

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How to Prepare Chocolate Almond Espresso Cake [Vegan, Gluten-Free]

To Make the Cake:

Preheat the oven to 350°F and spray a cake pan with non-stick spray (I used a 4x12 loaf-style pan).
First, prepare your flax eggs by whisking the ground flax seeds and water together. Set aside.
In a large mixing bowl, add all your dry ingredients (almond flour, cocoa powder, salt, baking powder).
Melt your butter in the microwave and pour it into the dry ingredients. Add your maple syrup and almond milk and mix until well combined.
Add your flax eggs and mix well!
Pour the batter into your baking pan, place in the oven, and bake for 40 minutes

To Make the Chocolate Espresso Sauce:

Chop your chocolate bar into small pieces and dump them into a bowl.
Next, prepare your espresso: if you're using instant espresso, add 3 ounces of water and your 4 tablespoons of almond milk to a heat-proof cup and microwave for about 1 minute. Add 1 teaspoon of espresso powder, stir, and pour over chocolate. Continue to stir until creamy and let the sauce sit for about 10 minutes.

To Serve:

When your cake is cool, flip it over on top of a cookie sheet (or another surface of your preference) and pour half the chocolate sauce over the top. Garnish with fresh raspberries or strawberries!
Save the rest of the chocolate to spoon over each individual slice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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