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flourless chocolate chip espresso cookie cake

Flourless Chocolate Chip Espresso Cookie Cake

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.

Course Dessert
Keyword flourless chocolate chip espresso cookie cake, healthy vegan dessert recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Taavi Moore


  • 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
  • cup dark chocolate chunks


  1. 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.

  2. 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.

  3. 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.