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
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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.
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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.
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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.
