Chocolate Espresso Cake

December 21, 2016

This chocolate espresso cake is super easy and is always a show-stopper. This chocolate coffee cake is gluten-free and vegan.

Chocolate Espresso Cake

This chocolate espresso cake is so delicious, and it is so easy to make.

Just grind the crust ingredients in a food processor and press them into a springform tin, throw the filling ingredients into your high-speed blender, and blast on high until smooth and creamy, freeze until solid, and then devour.

I’ve made this cake three times in the last month, and my friends all went mental for it.

I developed this recipe when I was the spokesperson for KitchenAid® blenders to celebrate their High Performance blender. That machine is so powerful, and gives you a really silky smooth consistency. But, you can make this recipe in any high-speed blender. You will need a high-speed blender to make this recipe because the mixture gets really thick.

Let me know what you think of this chocolate espresso cake.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.


Chocolate Espresso Cake

This vegan chocolate espresso cake is super easy to make and is always a hit. And, you don't need to bake it. Just blend and chill. Too easy. 

Prep Time 20 minutes
Total Time 20 minutes
Servings 10 to 12
Author Tess Masters





  1. To make the crust, grease a 9 inch (23cm) springform pan. Then, add the crust ingredients into a food processor fitted with the S blade, and process until the mixture is well combined and begins to clumps together. Form the mixture into a ball; if it doesn’t hold together, you may need to add more a bit more dates and process again. Press the mixture into the bottom of the prepared pan and set aside.

  2. To make the filling, throw all of the ingredients into your high-speed blender in the order listed, and blend on high for about 1 minute using the tamper to guide the ingredients through the blades, until rich and creamy.

  3. Pour the filling into the crust. Jiggle the pan lightly to get the mixture to settle evenly in the pan. Cover the pan with aluminium foil and freeze the torte for 6 to 8 hours until solidified.
  4. To serve, transfer the pan from the freezer to the fridge to defrost for about half an hour. Gently release the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for another half an hour before serving. Serve with ice cream or cashew cream. 


Comments 20

    1. Sorry for any confusion Nancy. I mean melted coconut oil. Depending on the temperature of the store where you purchase your coconut oil (because it’s solid at room temp or below, and liquid at hotter temps) it can vary. But, it needs to be measured as liquid. I hope this helps.

  1. OMG this is divine!!! I make lot of raw cakes and this is one of the best!! Definitely a keeper. I’ll be making it again.

    1. You can substitute 3 cups of raw young thai coconut meat. But, please know that the texture will be slightly different. But, it should still be amazing. Let me know if this works for you.

  2. I hope this finds you well. My son is highly allergic to tree nuts so I don’t bring them in the house. I am asking for myself – Is there a general tree nut substitution or two you can offer that would work in the majority of your recipes? Thanks in advance for your time. Take care, Helene

    1. It depends on the recipe. Sometimes coconut meat is great, sometimes hemp seeds. Please feel free to leave a comment on specific recipes and I will be happy to help you with suggestions.

    2. It depends on the recipe. Sometimes coconut meat, some recipes hemp seeds. I substitute on a case-by-case basis. If you leave comments on specific recipes I will be happy to give you suggestions that will give you the best results for that combo.

  3. Process the almonds and dates in a food processor fitted with the S blade until the mixture is well combined and begins to clumps together…..
    What about the cacao??

    And any subtitute for coffe?

  4. It looks delicious and my kind of cake but I’m not allowed coconut oil/milk (or palm oil) would it work with olive or rapeseed? Thank you for the lovely recipes

    1. Sorry Tessa, unfortunately not. The cake solidifies because of the unique properties of coconut oil – it solidifies when chilled to hold the cake together. Other oils don’t have that effect.

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