Rich, nutty, and irresistibly indulgent, this Almond Flour Espresso Chocolate Cake combines the deep flavors of dark chocolate with the bold kick of espresso. Made with almond flour for a naturally gluten-free treat, it’s moist, tender, and perfect for any occasion. Whether topped with whipped cream, drizzled with melted chocolate, or enjoyed on its own, this cake is a true showstopper that’s easy to make as it is delicious.
There’s something uniquely comforting about the combination of chocolate and espresso. Add a hint of nuttiness from almond flour, and you have a dessert that feels both decadent and wholesome. This almond flour espresso chocolate cake is my go-to when I want a dessert that’s gluten-free, flavorful, and full of character.
Why Almond Flour?
Almond flour is more than just a gluten-free alternative—it’s a flavor enhancer. Its naturally sweet, nutty profile adds depth to this cake, while also creating a moist, tender crumb. It pairs beautifully with the boldness of espresso and the richness of dark chocolate, creating a dessert that feels indulgent without being heavy. I love using Bob’s Red Mill Superfine Almond Flour.
This post is brought to you by Bob’s Red Mill.
Espresso: The Chocolate Whisperer
Espresso is the secret ingredient that chocolate has always loved. Its deep, earthy notes bring out the complexity of the cocoa without overpowering it. In this cake, espresso doesn’t just play a supporting role—it’s a star alongside the chocolate, ensuring every bite is balanced and full of flavor.
What Makes This Cake Special?
1.Perfect Texture: The almond flour ensures a moist, slightly dense crumb that melts in your mouth.
2.Balanced Sweetness: Sweetened just enough with coconut sugar to complement the espresso and chocolate without overwhelming them.
3.Versatile Topping Options: Dust it with cocoa powder, drizzle with chocolate ganache, or keep it simple with a dollop of whipped cream.
A Cake for Every Occasion
Whether you’re planning a holiday dessert table or a cozy weekend treat, this cake is as easy to make as it is impressive to serve. It’s the kind of recipe that feels fancy but doesn’t demand hours in the kitchen.
If you love chocolate here are more recipes you should check out.
Loaded Chocolate Hazelnut Bread
Chocolate Frosted Banana Bread Muffins
Red Wine Dark Chocolate Truffles
Red Wine Hot Chocolate
Pairing Ideas
•A shot of espresso or cappuccino for a double espresso hit.
•Fresh berries to cut through the richness.
•A scoop of vanilla or coffee ice cream for pure indulgence.
If you happen to make this rich and decadent almond flour espresso chocolate cake, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Chocolate Espresso Cake
Ingredients
- 2 1/2 cups almond flour
- 1 cup tapioca flour
- 1/2 cup hazelnut flour
- 2 cups coconut sugar
- 4 organic whole eggs
- 1/4 cup coconut flour
- 1/2 cup coconut cream
- 1 1/2 cup cashew milk (sub with any plant-based milk)
- 1 1/2 cups raw cacao powder
- 1/2 cup freshly brewed espresso
- 1/2 cup avocado oil
- 2 tsp baking soda
- 1 tbsp apple cider vinegar
Garnish
- espresso beans
- 4-5 oz chocolate chips, melted
Instructions
1. Preheat oven to 350 degrees Fahrenheit and grease a 12 cup bundt pan with coconut oil.
2. Add dry ingredients into a large bowl and combine.
3. In a separate bowl add wet ingredients and mix until combined. Add wet ingredients to dry ingredients and mix carefully until just combined.
4. Pour batter into cake pan and bake for about 30-35 minutes until toothpick comes out clean.
5. Let cool for about 10-15 minutes, flip and take out of the pan*. Let it cool another 30-40 minutes, glaze with melted chocolate and sprinkle with espresso beans
6. Serve immediately and store leftovers in an airtight container for up to two days.
Notes
*make sure to wait 10-15 minutes before taking out of the pan. Do not wait until cake is cooled down completely otherwise the cake with fall apart.
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