Rich, fudgy, and infused with bold espresso flavor, this chocolate espresso cake is a dream dessert for coffee and chocolate lovers alike. Made with wholesome ingredients like coconut sugar, almond butter and Navitas Organics incomparable cacao powder, this chocolatey torte dessert is gluten free, dairy free and even free of refined sugar — all without skimping one bit on glorious, gooey decadence.
Gluten-Free Chocolate Espresso Torte
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Ingredients
- 1-1/4 Vitacost Multi-Blend Gluten-Free Flour
- 2/3 cup Navitas Organics Cacao Powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup instant espresso
- 1/4 cup boiling water
- 3/4 cup coconut oil measured, then melted
- 1-1/4 cup coconut sugar
- 3/4 cup pure maple syrup
- 1/2 cup unsweetened almond butter
- 2 tsp. vanilla extract
- 3 eggs room temperature, whisked together
- 1 cup semi-sweet chocolate chips plus 1/4 cup more, to top
Instructions
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Preheat oven to 325 degrees F. Line 9-inch baking pan with parchment paper, grease sides and dust everything with cacao powder.
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Into medium mixing bowl, sift together chickpea flour, cacao powder, baking soda and salt.
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In large mixing bowl, whisk together instant coffee and boiling water until coffee dissolves. Mix in melted coconut oil, coconut sugar, maple syrup, almond butter, vanilla extract and eggs to form thick paste.
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Fold in dry ingredients until just combined, then fold in 1 cup chocolate chips. Pour mixture into baking pan and sprinkle with remaining ¼-cup chocolate chips.
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Bake 40-45 minutes, until toothpick inserted in center comes out with moist crumbs.
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Turn off oven, open door slightly and allow torte to cool inside oven one hour; Transfer to wire rack to cool completely prior to slicing.
Notes
Nutrition
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The post Gluten-Free Chocolate Espresso Torte first appeared on The Upside by Vitacost.com.