Chocolate Espresso Cake (great macros!)

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This recipe was so delicious! It didn’t have an overwhelming espresso flavour, but if you like a deeper coffee flavour I would recommend using a bit more espresso or coffee.

12 servings (slices)

Per slice: 176 calories / 16F / 5P / 2NC

Ingredients

• 2 cups almond flour

• 1/2 cup monkfruit/erythritol granulated sweetener

• 2 tsp baking powder

• 2 tbsp chia seeds

• 1/4 tsp salt

• 1/2 cup espresso or strong instant coffee

• 1/4 cup avocado oil

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• 1/4 cup almond milk

• 2 eggs

• 1 tsp vanilla extract

• 45 g of Lily’s dark chocolate

• 1 tbsp powdered erythritol/monkfruit

1. Preheat oven to 325F and grease your cake pan.

2. Add all your dry ingredients to a bowl (almond flour, sweetener, baking powder, chia seeds and salt) and whisk until well combined.

3. Add your wet ingredients (espresso, avocado oil, almond milk, eggs and vanilla extract) and whisk until well incorporated. The mixture will be a little more wet than your traditional cake batter.

4. Melt your chocolate in the microwave in 30 second increments. Make sure not to burn it!

5. Pour batter into your greased cake tin be drizzle the chocolate on top. You can play around with any design you’d like here!

6. Bake at 325F for 35-40 minutes until the top is firm and a toothpick inserted comes out clean. The timing may vary depending on your cake pan.

7. When your cake is done, allow to cool and separate from the pan using a spatula. Gently shake the cake out of the tin and coat in the powdered erythritol or monkfruit.