Soft, chocolatey, and oh so delicious, this flourless chocolate chip espresso cookie cake is made in a blender and baked in one pan. The easiest dessert you’ll ever make.
If you’re lazy, but need a sweet pick-me-up then this recipe is for you.
All the ingredients are combined in a blender, blitzed up, then poured into a pan. Yep, it’s that easy.
The texture of this cake is a cross between a soft cookie and a fluffy blondie/cake. You really can’t go wrong.
It is studded with gooey chunks of chocolate and has a hint of espresso, so yes it has caffeine, and yes this is a great way to start your morning.
The ingredients in this cookie cake are very simple, they include:
almond flour, coconut flour, tapioca starch, baking powder, spices, and salt.
brown sugar, coconut oil, almond butter, flax egg, coffee, and dark chocolate chunks.
I haven’t tried substituting any of the ingredients, but another sugar will work for this recipe, such as coconut or cane.
Not sure what to pair with this cookie cake?
Top with a dollop of your favorite non-dairy ice cream, smother on some coconut whipped cream, or pair it with a warm cup of coffee or hot cocoa.
I mean, there is always the option to do all three.
This Flourless Chocolate Chip Espresso Cookie Cake is…
- Soft, fluffy, and moist
- Perfectly chocolatey and sweet
- Simple, easy, and quick
- Oh so delicious!
Soft, chocolatey, and oh so delicious, this flourless chocolate chip espresso cookie cake is made in a blender and baked in one pan. The easiest dessert you'll ever make.
- 1 tbsp flaxseed meal
- 2 tbsp water
- 1 ¼ cup almond flour
- ¼ cup coconut flour
- 1 tbsp tapioca or corn starch
- ¾ tsp baking powder
- ½ tsp cinnamon
- ½ tsp ground allspice
- ¼ tsp salt
- ½ cup brown sugar
- 2 tbsp melted coconut oil
- 2 tbsp almond butter (or other nut butter)
- ½ cup brewed coffee
- ⅓ cup dark chocolate chunks
Preheat the oven to 350 degrees. Line an 8-inch cake pan with parchment paper. To a small bowl, whisk together flaxseed meal and water. Set aside for 5 minutes to thicken.
To a high-powered blender, combine flours, tapioca starch, baking powder, spices, and salt. Pulse until combined. Add flax egg, brown sugar, coconut oil, almond butter, and coffee. Blend on medium-high until just combined and smooth. Add chocolate chunks and pulse until incorporated. Pour batter into the prepared cake pan.
Bake cookie cake for 30 minutes until toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling for 8 minutes before slicing.