PALEO CHOCOLATE ESPRESSO CAKE
My husband loves chocolate and so does most of our family! I must be weird because chocolate has never been a first choice for me but every now and then I may take a little corner. I had just mixed up some fresh almond butter at my local store and had all of the other ingredients to create this paleo chocolate espresso cake and it was a big hit!
Provided by Cindy Anschutz Barbieri
Categories Desserts Cakes Sheet Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush the inside of cake pan with melted coconut oil.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
Nutrition Facts : Calories 219 calories, Carbohydrate 15.3 g, Cholesterol 62 mg, Fat 17 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 3.6 g, Sodium 355.1 mg, Sugar 9.1 g
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Elvy Uyanguren
[email protected]This cake was delicious! The chocolate and espresso flavors were perfect together, and the ganache was rich and decadent. I will definitely be making this cake again.
jesse brown
[email protected]This cake was easy to make and turned out great! The chocolate and espresso flavors were perfectly balanced, and the texture was moist and fluffy. I'll definitely be making this cake again.
Lingam
[email protected]I made this cake for a potluck, and it was a huge hit! Everyone loved it, and I got several requests for the recipe. I'll definitely be making this cake again soon.
Tasmim Akter
[email protected]This cake was a bit too sweet for my taste, but I still liked it. The texture was good, and the chocolate ganache was delicious. I'll definitely be making this cake again, but I'll use less sweetener next time.
Saddam KB
[email protected]I'm not a fan of espresso, but I still enjoyed this cake. The chocolate flavor was rich and decadent, and the ganache was to die for. I'll definitely be making this cake again, but I'll omit the espresso next time.
Real Life
[email protected]This cake was a bit too dense for my taste, but the flavor was still good. I think I would prefer a lighter, more fluffy cake next time.
Terrena Baker
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he's ever had. I'll definitely be making this cake again for future birthdays.
MD AMIR KHAN
[email protected]This cake was the perfect combination of chocolate and espresso. The ganache was rich and decadent, and the cake itself was moist and fluffy. I'll definitely be making this cake again.
Maishaw
[email protected]I'm not a baker, but I was able to make this cake without any problems. The instructions were easy to follow, and the cake turned out perfectly. I'll definitely be making this cake again soon.
Nancy Kamugisha
[email protected]This cake was a bit more time-consuming to make than I expected, but it was worth it in the end. The cake was dense and rich, and the chocolate ganache was divine. I'll definitely be making this cake again for special occasions.
Mahboob Ali Ali
[email protected]I made this cake for a party, and it was a huge hit! Everyone loved it, even the people who aren't usually fans of paleo desserts. I'll definitely be making this cake again for future gatherings.
Akash 250
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. The texture was perfect, though, and the chocolate ganache was to die for. I'll definitely be making this cake again, but I'll use less sweetener next time.
Loken Vlogs
[email protected]I'm always looking for paleo-friendly desserts, and this cake definitely hit the spot! It was easy to make and turned out beautifully. I used almond flour instead of coconut flour, and it still came out great.
Adnan Sandhu
[email protected]This cake was absolutely delicious! The chocolate and espresso flavors were perfectly balanced, and the texture was moist and fluffy. I'm not a huge fan of frosting, but the chocolate ganache was light and airy, and it didn't overpower the cake.