Chocolate Coffee Cake

This Chocolate Coffee Cake is a rich and velvety cake is also a flourless chocolate cake. Its packed with protein, decadent chocolate and coffee flavour and is naturally sweetened.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Servings slices

Calories 450kcal

Author Kim

Ingredients

¾ cup Extra Virgin Olive Oil
½ cup Milk
½ cup Pure Maple Syrup
6 large Eggs Room Temperature
½ cup Granulated sweetener
2 teaspoons Vanilla Extract
3 teaspoons Baking Powder
¾ cup Unsweetened Cocoa Powder
3½ cups Almond Meal
2 teaspoons Instant Coffee Powder

FROSTING

1 cup Monkfruit Sweetener Icing Powder,or similar
⅓ cup Unsweetened Cocoa Powder
½ teaspoon Instant Coffee Powder
1 tablespoon Water
2 tablespoons Butter, room temperature

Instructions

Cake

Preheat fan oven to 160°C (325°F). Line a 20cm (8 inch) round springform cake tins with baking paper/parchment paper to prevent cake from sticking.
Add the oil, milk, maple syrup, eggs, sweetener and vanilla essence to a large mixing bowl and mix together with a whisk until well combined.
Add cocoa powder, baking powder, coffee powder, and almond meal to wet mixture and use a spatula to mix the ingredients until combined and the batter is smooth and silky.
Pour mixture into the baking tin and bake for 35 minutes at 160°C (325°F) Fan.
To test if cake is cooked in the centre, insert a cake skewer or toothpick and if it comes out mostly clean, it is cooked. Let cake sit in the tin for around 10 to 15 minutes before removing from tin, then turn out onto a wire rack to cool completely – make sure to keep covered with a tea towel whilst cooling.

Frosting

Add frosting ingredients to a bowl and mix together with a large spoon. (Don’t microwave the butter as its what helps to create the consistency for the frosting. Butter should be soft, but not melted)
Use back of a dessert spoon to mix ingredients together until you have a soft paste like consistency
Use the back of a spoon to spread the frosting generously over the cake.

Storage

Store cake in an air tight container in the fridge for upto 5 days.

Notes

Almond Meal: Almond meal provides lots of fibre and protein. Not to be confused with almond flour, almond meal is coarser and provides a beautiful texture without being too heavy.
Cocoa Powder: I use unsweetened cocoa powder as opposed to cooking chocolate powder from the baking aisle as this is generally very sweet. If there are lumps in the Cocoa Powder press them out with the back of a spoon or your finger so they don’t clump in the cake.
Coffee: Any type of instant coffee will work. Alternatively you can use fresh espresso
Sweetener: I love using Lakanto Sweetener in my baking recipes. I used Lakanto golden for this one. Any type of granulated sweetener that measures like sugar would work. I’ve also used granulated stevia on many occasions and had succuss.
Maple Syrup: You can use either pure maple syrup or one of the many sugar free maple syrups available these days. Opting for a sugar free maple syrup would reduce the sugar content per slice to almost negligible.
Milk: any milk will work, dairy or non dairy. The milk helps to add moisture to the batter
Olive Oil: I love using extra virgin olive oil as it adds beautiful moistness to baked goods. Alternatively you could use vegetable oil, grapeseed oil or even coconut oil.
Vanilla Essence: provides an extra bit of flavour and helps to balance out the chocolate and coffee.
Eggs: 6 large are required for this recipe and it’s a lot of eggs I know. But this amount of eggs really works and helps to pack this cake full or protein and fibre. Eggs also help to provide structure to the cake helping to give it form and rise nicely in the oven. Room temperature eggs are better than eggs straight from the fridge because room temperature eggs will create more air in your cake batter, helping it to rise and give it lightness.

Nutrition