Raw Espresso Layer Cake

Raw Espresso Layer Cake (Free From: gluten, dairy, eggs, added oils, and refined sugar)

4 from 2 reviews

Layers of chocolatey espresso and cream meld together in this vegan, gluten-free raw espresso cake.


Base Layer:

Cream Layer:

  • ¼ cup blanched almond flour
  • 6 tbsp coconut butter
  • 2 tbsp maple syrup
  • 2 tbsp non-dairy milk or water
  • ½tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 tsp instant espresso powder
  • ⅛ tsp salt

Chocolate Layer(s):


  1. Have a 6" springform pan handy (or line a similar-sized tupperware container with tall sides with some parchment paper for square slices) and set aside. Process all base ingredients into a uniform mixture. Transfer into the prepared pan / container and flatten into a smooth base layer with the back of a spoon (I like to cover with a small piece of parchment paper and press down with a flat-bottomed object to make the layer top smooth and even). Freeze while working on the next step.
  2. Blend all cream layer mixture ingredients until smooth. Transfer into a separate bowl and set aside.
  3. Add all chocolate layer ingredients to the blender and blend until smooth.
  4. Assembly: pour 1/3 of the chocolate mixture over the prepared chilled base layer. Tap down to smooth out. Return to the freezer for about 20 mins to set a little. Then carefully evenly spoon the cream layer on top. Tap down on the counter to smooth out, and freeze for another 20 mins. Top with the remaining chocolate mixture and freeze once again for 5 hours or overnight for the cake to set. Allow the cake to thaw out bit before slicing and serving. Enjoy! Keep leftovers frozen.