This moist and flavorful espresso cake is gluten-free, dairy-free and loaded with healthy almonds, a decent amount of good espresso and finished with an espresso glaze
Woke up this morning way too early because of a bad dream, a weird one with by far too many insects that gave me the creeps. The only thing that would save this day (ok it’s two things but coffee is a given) was cake and I really wanted the espresso cake.
Unfortunately, this was also the day I ran out of eggs so I had to make a run to the grocery store. Imagine the grumpy-me pounding down the aisles with a carton of eggs under my arm but then my day changed. They were playing footloose a bit louder than they usually do and one of the employees was singing full-throated not knowing some of the lines and making up the words while unpacking red wine. This was such a mood-enhancing moment! He put a smile on every face around him. I will spend the next week with footloose sticking in my mind but that’s fine. Also, I have no explanation why I had been in the wine section so early this morning besides its almost weekend.
This is actually rather an espresso-almond cake and to be honest, espresso is not the main flavor. Well, it is but it’s not…it is not like wow this cake tastes like a shot of espresso. It’s rather a nutty cake with warm flavors of vanilla and cinnamon and the coffee is rounding everything up. Dunno why but somehow the taste of this espresso cake is hard to describe but I swear it’s a good one.
- for the cake:
- 80 ml / ⅓ super strong espresso, chilled
- 60 ml / ¼ cup olive oil
- 2 large eggs
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 150 g / ¾ granulated sugar
- 240 g / 2 cups almond flour
- 50 g / 5 tablespoons cornstarch
- 1 teaspoon baking powder
- for the glaze:
- 60 g / ½ cup powdered sugar
- 1 teaspoon whole milk (for dairy-free use nut milk)
- 2-3 teaspoons super strong espresso, chilled
- a few chopped almonds for garnish
- Preheat the oven to 175 C / 350F and grease your about 20 cm / 8-inch round baking dish.
- In a large bowl add all ingredients to the cake and mix well.
- Pour the batter into the greased round baking dish.
- Bake for 40 minutes or until a skewer inserted in the middle comes out clean. Cool completely on a wire rack.
- In a small bowl mix all ingredients for the glaze but start with 2 teaspoons espresso and add more only if needed to get a glaze consistency. Drizzle over the cooled cake and sprinkle with some chopped almonds.