Sugar Free Gluten Free Chocolate Espresso Cake

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.
 

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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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I have some great tips on which alternatives may work in a recipe such as this one.

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Sugar Free Gluten Free Chocolate Espresso Cake

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 1/2 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-1/2 Cup.
• Vanilla Extract-1/2 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

5 from 1 vote

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Sugar Free Gluten Free Chocolate Espresso Cake

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Enjoy this delicious Sugar Free Gluten Free Chocolate Espresso Cake that will surely please you and your friends. This cake is made without flour.

Course: Dessert, party, Snack

Cuisine: American

Keyword: chocolate, dessert, gluten free, low carb, sugar free

Servings: 12

Calories: 366 kcal

Ingredients

• 1 tbsp Instant Espresso Powder
• 1 tbsp Water
• 14 tbsp Butter
• 14 ounces Unsweetened Baking Chocolate
• 1 cup Splenda
• 3 Eggs
• 1/2 cup Unsweetened Cocoa
• 1/2 tsp Vanilla Extract

Instructions

1. Preheat your oven to 350 and prep a cake pan well for nonstick.

   

2. 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

   
3. 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.
   
4. 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

Please see recipe post for important information.

For this recipe, 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.

A round pan such as one of these works best in this recipe. Also, I use non-stick parchment paper.

Nutrition Facts

Sugar Free Gluten Free Chocolate Espresso Cake

Amount Per Serving

Calories 366 Calories from Fat 288

% Daily Value*

Total Fat 32g 49%

Saturated Fat 19g 95%

Cholesterol 76mg 25%

Sodium 142mg 6%

Potassium 363mg 10%

Total Carbohydrates 27g 9%

Dietary Fiber 6g 24%

Sugars 13g

Protein 6g 12%

Vitamin A 9.5%

Calcium 4.8%

Iron 35.9%

* Percent Daily Values are based on a 2000 calorie diet.

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.

Sugar Free Gluten Free Chocolate Espresso Cake

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