Paleo Kahlua Espresso Chocolate Cake

So this looks like a cheat, but it’s actually NOT! All ingredients are clean and I made this over the weekend of the in-laws! It’s my Paleo Kahlua Espresso Chocolate Cake! Yes, that means it’s Gluten Free! I’m also a fan of cooking with booze because I feel it ads a special flavor, even though the alcohol evaporates, so it’s completely same for consumption of those who do not partake! Just don’t add the drunk topping and you’ll be alright! 
In honor of St Patrick’s day, I’m sharing the recipe today! I hope you all enjoy as much as my guests did! It was gone quickly! Here is what you do!
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Paleo Kahlua Espresso Cake
1/4 cup coconut flour 
3 cups blanched almond flour
3/4 cacao powder
2 tbsp baking soda
1 tsp salt 
1/4 cup coconut palm sugar
1/4 cup local honey
1/2 cup macadamia oil, or any oil
3 eggs
1/2 cup strong coffee (espresso)
2 tsp vanilla extract
1/2 cup Creme de cacao
1/2 cup Kahlua
substitute the booze for almond or coconut milk 
Melted dark chocolate 
Crushed cocoa almonds 

Optional additional Topping:

2 Tblsp strong coffee
2 Tblsp kahlua
2 Tblsp Creme de cacao

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Preheat oven to 350F.
Combine all dry ingredients separately.
Combine all wet ingredients.
Gently mix dry ingredients into wet, forming a batter, do not over mix. May also use your stand mixer.
Pour batter into prepared cake pan, sprayed with cooking spray for about 40-45 minutes or until your toothpick comes out clean.
Melt your chocolate and finely chop/crush almonds.
Mix optional additional topping ingredients together.
Let the cake cool completely and flip it over.
Poke some holes over the top of the cake and spoon feed the “spiked” topping. If you don’t want a drunk cake, skip this part.
Don’t skip this part: Pour chocolate on top and sprinkle crushed Almonds. Let it cool and enjoy!
Xoxo, Ana?
Count Colors, NOT Calories!
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