Fudgy Coconut Flour Mocha Chip Cake {Gluten & Grain Free}

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I take my coffee very strong, dark, and seriously. No sweeteners, rarely cream, and absolutely no froo-froo fancy coffee drinks allowed.

I used to like mochas when I still enjoyed too much sugar, though. But after a while they just became too sweet. And though I don’t like chocolate-flavored coffee (or any flavored coffee, actually), I do still love the blissful combination of coffee and chocolate in desserts.

Coffee chocolate chip ice cream, chocolate-covered espresso beans, and now this super-easy and wonderfully delicious Fudgy Coconut Flour Mocha Chip Cake.

Seriously, friends. My family loved this (and yes… it’s looking like the entire Smith clan will be java-devotees!), and I love that like my other coconut flour cake recipes, I whip it up in the food processor in moments.

If you’re a coffee fan like I am, you don’t want to miss this recipe!

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Oh, and I have to tell you.

A friend the other day was teasing me a little about all of my coconut flour dessert recipes, and I had to laugh at myself. There’s Coconut Flour Power Cookies, Coconut Flour Coffee Cake, and Double Chocolate Coconut Flour Cake.

Oh yes, and don’t forget the Coconut Flour and Almond Butter Cookies (3 Ways) and the Grain-Free Banana Pancakes I whipped up one morning with, dum da da dum, coconut flour.

It’s true. If I’m not baking with sourdough, which I do most of the time, I usually turn to coconut flour. It just works so well for a quick dessert!

This cake is no exception. It’s delightfully dense, sort of like a brownie, but a little creamy like a cheesecake, too. The coffee flavor is spot-on and the chocolate chips really add the perfect mocha touch.

 

Fudgy Coconut Flour Mocha Chip Cake

Ingredients

• 1/2 cup honey
• 1 8oz package cream cheese, softened
• 1/2 cup very strong coffee or espresso, cooled (I make espresso in a stovetop moka pot)
• 4 eggs, lightly beaten
• 1 t. vanilla extract
• 1 T. finely ground coffee (espresso grind)
• 1/2 t. salt
• 3/4 cup coconut flour
• 1/2 cup chopped dark chocolate (I prefer 80% cocoa or more)

You can find coconut flour in many stores now, but in case it isn’t in one local to you, you can find it on Amazon, Tropical Traditions, or Vitacost.

Instructions

1. In a food processor or stand mixer, beat the cream cheese and honey together until thoroughly combined. Slowly pour in the brewed coffee while the machine is running.
2. Add the eggs and vanilla and pulse or mix to combine.
3. Mix together the ground coffee, salt, and coconut flour, then add that to the liquid mixture and pulse or mix to combine. Allow to rest for 5 minutes so the coconut flour can absorb the moisture. While the batter rests, preheat the oven to 350 and lightly butter a 9″ round pie or cake pan.
4. Pulse or stir in the chocolate chips, then spread the batter into the pan.
5. Bake at 350 for about 30-40 minutes, or until firm in the center.
6. Cool, slice, and enjoy!

This is really yummy both warm and cold, and though we ate ours plain, I’m thinking that some whipped cream or a drizzle of Rich Homemade Dark Chocolate Sauce would be a fantastic touch.

 

Do you have a favorite mocha sweet treat or coconut flour dessert?

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