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.
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
- 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)
- 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.
- Add the eggs and vanilla and pulse or mix to combine.
- 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.
- Pulse or stir in the chocolate chips, then spread the batter into the pan.
- Bake at 350 for about 30-40 minutes, or until firm in the center.
- 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.