Double Chocolate Espresso Cake w/ Maple Cream Cheese Frosting

Double Chocolate Espresso Cake w/ Maple Cream Cheese Frosting

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Imagine if a double chocolate cake and fudge brownies had a baby. This would be it. Not entirely sure what to call this other than that, but the texture, taste and inner consistency was just perfect. Unlike most cakes and brownies that are much heavier, this seemed to be on the lighter side, in my opinion. Ella and I made this cake this past Sunday, on Mother’s Day! I wanted to make something quick but *needed* some chocolate and Ella was set on making a cake, so this is what we ended up with. Rich in chocolate, light but decadent, always gluten free and possibly vegan with a few changes. This Double Chocolate Espresso Cake w/ Maple Cream Cheese frosting is ideal for any occasion and will not disappoint!

Double Chocolate Espresso Cake w/ Maple Cream Cheese

The cake of my dreams. If there is one thing that I can never get enough of, it's chocolate infused with any form of coffee and a cream cheese topping. This cake brownie hybrid is so light and fluffy, but also richly satisfying. I kid you not that this might become you're go to cake. If you're not big on the caffeine that is included with the coffee/espresso, then easily switch out for your favorite decaf version! If I would have planned better, or when I make this again, I'll most likely add another layer because cakes with multiple layers are just ultimately beautiful, but for this time, the single layer was still amazing. All of the flowers on top were collected by Ella and rinsed my me (haha). We absolutely love adding any form of floral decorations to a cake, and daisies and dandelions are both edible in their entirety. They are also ALL over the ground right now, so there's absolutely no loss. Toss on a few chocolate covered strawberries to make your mom happy :).
By:
Ingredients
  • CAKE
  • 1 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 cup Lakanto monk fruit sugar
  • 1/4 cup Dutch Cocoa powder
  • 3 tbsp tapioca starch/flour
  • 1 tsp baking soda
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 1 egg + egg whites (we ran out and had some egg whites that needed to be used up. You could most likely swap out for 3 eggs instead!)
  • 1/3 cup avocado oil
  • 1/3 cup cold coffee/ espresso (regular or decaf)
  • 1/2 cup mini chocolate chunks
  • FROSTING
  • 1 block of cream cheese, at room temp (regular or dairy free)
  • few tablespoons of almond milk to thin as it gets whipped
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
  • about 1 cup Lakanto powdered monk fruit (toss in little by little as you go), we did end up having about 1/4 cup extra frosting.
  • florals of choice to decorate, but we used dandelions, daisies and chocolate covered strawberries.
Directions
Step 1
– Preheat oven to 350 degrees.
Step 2
- Grease 8″ round baking pan, I sprayed with avocado oil.
Step 3
- In a medium mixing bowl, add all your wet ingredients: egg(s) + egg whites (if using), avocado oil, coffee/espresso and vanilla extract.
Step 4
- In another bowl, mix together all the dry ingredients: almond flour, Lakanto monk fruit, cocoa powder, coconut flour, tapioca flour/starch, baking soda, sea salt, arrowroot powder + mini chocolate chunks.
Step 5
- Gradually fold in the dry ingredients to the wet.
Step 6
- Once fully combined, transfer to the grease baking dish.
Step 7
- Place in oven for 25-30 minutes, I believe we ended up baking for 28 minutes.
Step 8
- Remove from oven once the sides on the baking dish come apart from the cake.
Step 9
- Let rest while you do other activities.
Step 10
- Once the cake is cool, prepare your frosting.
Step 11
- Make sure the cream cheese is at room temperature.
Step 12
- Add to stand mixer and a teaspoon of vanilla extract.
Step 13
- Slowly add in powdered monk fruit sugar.
Step 14
- Add in a little bit of almond milk, about a tablespoon at a time.
Step 15
- Gradually drizzle in maple syrup and continue to whisk.
Step 16
- Once frosting is made, let it sit for a couple minutes and prep your edible decorations.
Step 17
- Layer on the cream cheese (thick), you’ll thank me later.
Step 18
- Top with florals and chocolate covered strawberries.
Step 19
- Enjoy with your MOM and loved ones :).

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