Go Back

Baked Salmon with Espresso Chocolate Cake

moka coffee pot
Baked salmon and a rich espresso chocolate cake—because why settle for one course when you can have both?
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

Baked Salmon

  • 4 salmon fillets
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tsp garlic powder
  • Salt and pepper to taste

Espresso Chocolate Cake

  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1 tsp espresso powder
  • 1/2 cup almond milk
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • Pinch of salt

Instructions
 

For the Baked Salmon

  • Preheat the oven to 375°F (190°C).
  • Drizzle salmon fillets with olive oil, sprinkle with lemon zest, garlic powder, salt, and pepper.
  • Place fillets on a baking dish and bake for 20-25 minutes or until salmon is cooked through.

For the Espresso Chocolate Cake

  • Preheat oven to 350°F (175°C) and grease a cake pan.
  • In a mixing bowl, whisk together flour, cocoa powder, sugar, espresso powder, baking soda, and salt.
  • Add almond milk, coconut oil, and vanilla, and stir until smooth.
  • Pour batter into cake pan and bake for 25-30 minutes.
  • Let the cake cool before serving.

Notes

Nutritional Values (Per Serving)

Calories: 450
Total Fat: 18g
Saturated Fat: 7g
Carbohydrates: 48g
Fiber: 6g
Protein: 25g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 8%
  • Iron: 10%
  • Vitamin C: 6%
  • Calcium: 4%
  • Magnesium: 5%

Additional Notes/Tips to Enhance Flavor

  • Top the cake with a dusting of powdered sugar or a drizzle of dairy-free whipped cream for extra indulgence.
  • Pair the salmon with a fresh salad for a complete meal.
  • Add a squeeze of lemon juice over the salmon just before serving for extra brightness.
  • If you want the cake to be extra indulgent, add a little dairy-free chocolate ganache on top.