Chocolate Espresso Cake

This delicious cake is a crowd pleaser! Grain free, gluten free and free of refined sugars (depending on the dark chocolate you use). It is very easy to whip up but also a nourishing alternative to a regular chocolate cake. The sweet chocolate flavour is a beautiful combination with the tartness of the Coconut Yoghurt frosting. 




1/2 cup melted Raw Organic Coconut Oil

1/2 cup raw cacao powder

50 grams dark chocolate

1/4 cup honey (or sweetener of your choice)

2 eggs, room temperature

1 teaspoon vanilla powder

1/4 cup coconut flour

1/2 teaspoon salt 

1 shot of espresso


Natural Coconut Yoghurt or Cacao Bean Coconut Yoghurt



Preheat oven to 180°c and grease a cake tin (20cm) with coconut oil

In a medium saucepan, combine coconut oil, cacao powder, and chocolate and heat until the mixture is smooth

Take off the heat and stir in the honey. This should cause the mixture to slightly thicken.  

Add in the eggs and vanilla and mix well. 

Add in the coconut flour, salt, and espresso shot. Mix until no dry pockets remain. 

Pour into prepared cake tin and bake for 20-23 minutes. 

Once the cake has cooled top with a generous layer of Coconut Yoghurt. Both Natural and Cacao Bean are delicious. We also topped the cake with Blackberry and Raspberry chia jam and some melted dark chocolate.

Store in the fridge after the first day to keep fresh.


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