The combination of chocolate, espresso, and almond flavors in this cake will surely satisfy your taste buds while keeping it paleo-friendly! Enjoy with a cup of organic coffee or tea for an extra special treat.

Serves: 12

Prep Time: 10 min.

Cook Time: 50 min.

Total Time: 1 hr.


Dry Ingredients:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon espresso powder (adjust to taste)
  • 1 teaspoon baking soda
  • Pinch of salt

Wet Ingredients:

  • 4 large eggs, at room temperature
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup or raw honey
  • 1 teaspoon vanilla extract


  • 1/2 cup dairy-free dark chocolate chips or chunks


  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
  2. In a large bowl, whisk together the almond flour, coconut flour, unsweetened cocoa powder, espresso powder, baking soda, and a pinch of salt until well combined.
  3. In a separate bowl, whisk the eggs, melted coconut oil, maple syrup (or honey), and vanilla extract until smooth and well mixed.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until you have a smooth batter.
  5. Gently fold in the dairy-free dark chocolate chips or chunks.
  6. Transfer the batter into the prepared loaf pan, spreading it out evenly.
  7. Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it, as baking times may vary depending on your oven.
  8. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  9. Slice and enjoy your Paleo Chocolate Chip Espresso Loaf Cake! Store any leftovers in an airtight container at room temperature.