Flourless Dark Chocolate Espresso Cake
Save this Recipe
Featured in Cookbooks
Flourless Dark Chocolate Espresso Cake
This is my gluten free, dairy free low carb version of the classic flourless chocolate cake.
I omitted the organic cane sugar entirely and substituted Stevia, unsweetened pineapple juice, a tad of organic brown sugar for texture, and cinnamon instead.
This recipe was quick and easy since I used my Vitamix blender for the grinding and mixing. Any heavy duty food processor should also make this cake a breeze (and a yummy one at that!)
Yield: 12 servings
-
1
12 oz bag Sunspire unsweetened dark chocolate chips (or your favorite dark chocolate bar)*
-
¼
c. hot fresh espresso **
-
~1 T. fresh espresso grinds (optional, but man its good)
- 1
- 1
-
4
heaping T of unsweetened baking cocoa powder
- ¼
- 1
-
¼
c. unsweetened pineapple juice
-
6
free range organic eggs, room temperature
-
2
sticks Earth Balance Vegan light butter, room temperature (I know that's a lot, but it makes the consistency for a flourless cake. See the bottom for a butterless variation which is more fudge-like.
My first remark is that I used the Vita-Mix for the whole grinding and mixing process. You can use a food processor or your blender if you prefer. The Vitamix made the preparation very fast and fun. I love to watch it go!
Preheat the oven to 350 degrees and coat either two cake pans or preferably a large springform pan with nonstick spray. First, add the Stevia, brown sugar, cinnamon, espresso grinds, and chocolate chips to the Vitamix. I did this as I made my second double shot of espresso so I just so happened to have extra grinds to add. Anyway, grind the chips and dry ingredients up for about 10–15 seconds as shown below. I did this for a very sort time since I wanted to preserve a few whole chips for the cake.
Add the pineapple juice and hot espresso. Blend for ~5 seconds until creamy. Add the cocoa powder, vanilla, eggs, and vegan butter. You may wish to scrape off the sides with a spatula before you start blending again to make sure no dry powder is stuck. I just cracked the eggs and poured everything right into the Vitamix as shown below, but if you're not using the Vitamix, beware. The Vitamix has a very large container ( ~8 c.) which makes it perfect for batters like this, smoothies, and soups. However, your blender or food processor may not be this large so be careful not to overflow it.
Replace the lid and mix on variable medium-high for about 30 to 45 seconds until smooth. Again, you may need to use the spatula (or the Vitamix damper) to scrape the sides as you go.
Pour the batter into the greased springform or two cake pans. I made the mistake of only using 1 cake pan and it almost overflowed. We had some tense moments baking, having to quickly slide a cookie sheet under the cake pan to prepare for an overflow. After all, it didn't overflow – thank goodness!
Bake at 350 degrees for 45–55 minutes (for 1 cake pan). You will need to shorten the time for 2 pans – I estimate about 30 minutes or so. Bake until the middle is set and a toothpick comes out clean. Remove from the oven and set aside to completely cool – hands off (that's a reminder for me). Once cooled, cover and refrigerate it for at least 3 hours or longer so it is nice and firm, thick, and deliciously lip-smacking chewy (think fudge texture but better).
Cindalou
1 Recipes |
0 Cookbooks |
Profile
This recipe viewed 25 times
Source: Flourless Dark Chocolate Espresso Cake [Low Carb] [Paleo]
Public
Open
From flour_arrangements
Posted 1 year, 7 months ago
Hi Again Cindalou,
I have a question that I have a feeling you may know the answer to…I am making a gluten-free pie for a friend this weekend, but I haven’t found an actual gluten-free pie crust recipe yet, do you happen to know of any good ones? Thanks! :)
From Cindalou
Posted 1 year, 7 months ago
Hey Sophie! How is the goat milk working out for you? I still can’t do goat’s milk (casein issues), but I’m attempting to make coconut yogurt. I’ll let you know how that goes :)
Gluten free pie crusts? Yes, a few are available in the frozen section at places like Whole Foods (maybe Kroger as well). I make my own flax pie crust which is on my blog @ Cindalou’s, but if you want a “real” buttery gf crust I’d try either Karina’s Kitchen or Gluten Free Bay. I believe Book of Yum also made a pie crust. I don’t have time to look up their recipes right now, but remind me and I can find those later. Hope that helps? Have a great spring day!
Cindalou
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- Flourless Dark Chocolate Espresso Cake
From flour_arrangements
Posted 1 year, 8 months ago
Hi Cindalou! I think I visited your blog earlier last week! It’s great; I am actually trying to switch from soy milk to goat’s milk, after reading your very informative entry on the topic. Nice to see you on here!