This Sugar Free Gluten Free Chocolate Espresso Cake recipe is actually pretty tasty.
I think it may be even better thanks to the espresso!
Sugar Free Gluten Free Chocolate Espresso Cake
This cake is made without flour.
That makes it even more interesting in my opinion.
I like a cake that is different yet, enjoyable.
This cake certainly is a bit different because there is not flour in it and yet, there is espresso.
When you are looking for something a bit different to bring to a party or serve to guests at dinner, this one is a good bet.
There are a few ingredients that you will need for this besides the usual cake ingredients.
You will need instant espresso powder, which you can easily find online. Also, you will need unsweetened baking chocolate such as one of these. Lastly, you will need unsweetened cocoa, which is also easy to find online.
Here are some similar recipes that you may also like.
- Sugar Free Cocoa Muffins.
- Also, Sugar Free Chocolate Chunk Cake.
- Lastly, Sugar Free Devils' Food Cake.
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The recipe for Sugar Free Gluten Free Chocolate Espresso Cake
As mentioned earlier, you will need instant espresso powder, which you can easily find online. Also, you will need unsweetened baking chocolate such as one of these. Lastly, you will need unsweetened cocoa, which is also easy to find online.
What you will need to make this Sugar Free Gluten Free Chocolate Espresso Cake
- Instant Espresso Powder- 1 tablespoon.
- Water- 1 tablespoon. Warm to hot.
- Butter- 14 tablespoons, that would be 1 ½ sticks plus 2 tablespoons more. It is just shy of two sticks/one cup.
- Unsweetened Baking Chocolate- 1 bar (4-5 ounces).
- Sugar Alternative- Equivalent to one cup of sugar. For volume consistency, granular works best.
- Eggs- 3.
- Unsweetened Cocoa-½ Cup.
- Vanilla Extract-½ teaspoon
How to make Sugar Free Gluten Free Chocolate Espresso Cake
- Preheat your oven to 350 and prep a cake pan well for nonstick. A round pan such as one of these works best in this recipe. Also, I use non-stick parchment paper.
- In a small bowl, stir or mix together the espresso and water. Set this bowl aside.
- In a mixing bowl, combine or whisk together the unsweetened cocoa and sugar alternative.Set this aside as well.
- Melt the butter and chocolate bar together. You can do so in a microwave (in a microwave safe bowl or cup, stopping to stir every 30 seconds) or on a stove (low to medium heat, stirring). When this has melted, transfer it to the mixing bowl. Add the espresso and water to the bowl and gently stir. Then, add the eggs, one at a time, and then the vanilla.
- Bake this for about 45 minutes or until a toothpick inserted in the center comes out clean. Allow this to cool on a baking rack before serving.
The Recipe Card
Sugar Free Gluten Free Chocolate Espresso Cake
Ingredients
- 1 tbsp Instant Espresso Powder
- 1 tbsp Water
- 14 tbsp Butter
- 14 ounces Unsweetened Baking Chocolate
- 1 cup Splenda
- 3 Eggs
- ½ cup Unsweetened Cocoa
- ½ tsp Vanilla Extract
Instructions
- Preheat your oven to 350 and prep a cake pan well for nonstick.
- In a small bowl, stir or mix together the espresso and water. Next, in a mixing bowl, combine or whisk together the unsweetened cocoa and sugar alternative. Set this aside as well
- Melt the butter and chocolate bar together. You can do so in a microwave (in a microwave safe bowl or cup, stopping to stir every 30 seconds) or on a stove (low to medium heat, stirring). When this has melted, transfer it to the mixing bowl. Add the espresso and water to the bowl and gently stir. Then, add the eggs, one at a time, and then the vanilla.
- Bake this for about 45 minutes or until a toothpick inserted in the center comes out clean. Allow this to cool on a baking rack before serving
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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You can see items that have been featured on my Sugar Free Sunday Spotlight here.
Are you a chocolate fan?
I must admit that I have to sneak in a piece of chocolate every day. Thank goodness that there are some good options for yummy sugar free chocolate online. I am partial to the Simply Lite Chocolate. Another favorite of mine is the ChocZero Brand of Chocolate. ChocokZero is Sugar Free, Low Carb. No Sugar Alcohols,has No Artificial Sweeteners, All Natural,and is Non-GMO .
Here are some of the great products that I enjoy in lieu of sugar.
I am a chocolate addict. So instead of eating regular chocolate bars that contain sugar, I opt for sugar free chocolate bars such as this one. My readers have also suggested trying this chocolate bar- have you?
I get a lot of visitors who ask me about baking without sugar.
Baking cakes, cupcakes, and cookies has gotten a lot easier over the years. This is mostly thanks to the many new products and options that are now on the market.
For me, the alternative that I choose to use in a recipe has a lot to do with what that recipe actually is.
Every alternative behaves differently when added to a recipe. This has a lot to do with how we use that alternative in our recipe.
There is a misconception that sugar alternatives can be used in a recipe just as you you use sugar.
Everyone knows that a sugar alternative can make something taste sweet to us without have the many effects that sugar does on the body. However, there is more to sugar alternatives then just taste.
Sugar alternatives are not chemically the same as sugar.
That chemical difference can be a big deal when it comes to recipes. There is a lot to learn if you are serious in baking with sugar alternatives. I have more in depth explanations about sugar alternatives in my book, The Sugar Free Baking Guide.
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