Fudgy Flourless Chocolate Espresso Snack Cake Recipe (7 Ingredients, High-Protein, High-Fiber) by Elisa Schmitz

Want to have your cake and eat it, too? You can, with this fudgy, flourless, chocolate espresso snack cake recipe. OMG, it's delicious! Plus, it's high in fiber and high in protein, so it's a guilt-free treat. And did I mention you need only seven simple ingredients to make this divine dessert? Amazing! Check out the health benefits of fiber and the health benefits of protein.

My husband, the chocoholic, couldn't get over how this fudgy espresso cake melted in his mouth. It sent him straight to chocolate heaven! And this decadent snack cake is as nutritious as it is delicious because of the secret superfood ingredient: sweet potatoes. Yep, I'm a superfan!

Sweet potatoes give this flourless cake recipe a fudge-like texture – along with the fiber, antioxidants and many nutrients that make this potent root vegetable a superfood. Studies show that sweet potatoes may help reduce cancer risk, help promote gut health, help control blood sugar, help lower cholesterol and help lower inflammation, among the other health benefits of sweet potatoes.

Sweet potatoes provide natural moisture and sweetness in this easy one-bowl snack cake recipe. This gluten-free flourless cake recipe is so easy – you only need seven simple ingredients to make it. Here's what you'll need to gather: sweet potatoes, eggs, maple syrup, vanilla extract, unsweetened cocoa powder (check out the health benefits of cocoa powder), salt and espresso powder. The chocolate chips and chopped walnuts are optional. You mix up the batter using just one bowl then bake up your decadent flourless chocolate cake. Let the cake cool completely in the pan before serving (this cake is actually even better the next day after being refrigerated).

This irresistible fudge cake is so enjoyable any time of day. We found ourselves grabbing slices as a no-guilt snack and, of course, as a healthier dessert with a cup of tea. My husband may have even grabbed a piece for breakfast as he was running out the door!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 to 60 minutes (ovens vary)
Total Time: 60 to 70 minutes
Servings: 9

Ingredients

• 4 large eggs
• 3/4 cup real maple syrup
• 2 teaspoons vanilla extract
• 3 cups plus 2 tablespoons cooked sweet potatoes, mashed (I boiled mine then let them cool a bit before mashing)
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon espresso powder
• 1/3 teaspoon salt
• 1/2 cup semisweet chocolate chips, milk chocolate chips or dark chocolate chips (optional)
  1/2 cup chopped walnuts or pecans (optional)

Here's how to make it:

1. In a large mixing bowl, add the eggs, maple syrup and vanilla. Whisk to combine.
   
2. Add the mashed sweet potatoes and whisk thoroughly to combine. (You also could use sweet potato puree.)
   
3. Add the cocoa powder, espresso powder and salt. Stir to thoroughly combine. (If you don't have espresso powder, you can leave it out.)
   
4. Fold in the chocolate chips and/or the walnuts, if using. (You can use your favorite chocolate chips in this recipe. You can use pecans instead of walnuts.)
   
5. Evenly spread the batter into an 8x8-inch baking pan that's been lined with parchment paper.
   
6. Bake in a an oven that's been preheated to 350 degrees F until cooked through, about 50 to 60 minutes.
   
7. Allow cake to cool in the pan completely before removing, slicing and serving.
   
8. Store leftover cake in an airtight container in the refrigerator. We found that this cake is even better the next day after being stored in the refrigerator overnight.
   
   

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