Sugar Free Gluten Free Chocolate Espresso Cake
Enjoy this delicious Sugar Free Gluten Free Chocolate Espresso Cake that will surely please you and your friends. This cake is made without flour.
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
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Calories: 366kcal | Carbohydrates: 27g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 76mg | Sodium: 142mg | Potassium: 363mg | Fiber: 6g | Sugar: 13g | Vitamin A: 475IU | Calcium: 48mg | Iron: 6.5mg
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!