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!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 219 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ cup unsweetened cocoa powder
• 4 large eggs, beaten
• ¼ cup coconut flour
• ¾ teaspoon sea salt
• 1 cup almond butter
• ⅓ cup coconut sugar
• 1 teaspoon melted coconut oil, or as needed
• 2 teaspoons instant espresso powder
• ½ cup miniature chocolate chips (such as Enjoy Life®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Brush the inside of cake pan with melted coconut oil.

Step 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.

Step 3

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.