Coffee Loaf Cake with Dark Chocolate Drizzle

Name: Coffee Loaf Cake with Dark Chocolate Drizzle
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: 2 cups whole wheat pastry flour; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ¼ teaspoon salt; 1 tablespoon coconut oil or unsalted butter, melted and cooled slightly; 1 large egg, room temperature; 1 tablespoon vanilla extract; ½ cup maple syrup; ½ cup plain nonfat Greek yogurt; 6½ teaspoons nonfat milk; 2 tablespoons instant coffee crystals; 3 tablespoons cocoa powder; 1½ teaspoons agave nectar

Recipe GLPR8d86cdbda09c8e

Dessert

60 min

190 cal

Servings: 10

Oven

SNAP eligible

A moist and tender loaf cake infused with rich coffee flavor, sweetened with maple syrup and topped with a luxurious dark chocolate drizzle. Greek yogurt keeps this cake soft while whole wheat pastry flour provides substance and nutrition. Perfect for breakfast or a simple dessert.

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Ingredients

2 cups whole wheat pastry flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 tablespoon coconut oil or unsalted butter, melted and cooled slightly

1 large egg, room temperature

1 tablespoon vanilla extract

½ cup maple syrup

½ cup plain nonfat Greek yogurt

6½ teaspoons nonfat milk

2 tablespoons instant coffee crystals

3 tablespoons cocoa powder

1½ teaspoons agave nectar

Directions

Preheat your oven to 350°F. Coat a 9×5-inch loaf pan lightly with nonstick cooking spray.
In a small bowl, combine the nonfat milk with the instant coffee crystals and let sit for a moment to dissolve.
In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt until evenly distributed.
In a large bowl, whisk together the melted coconut oil (or butter), egg, and vanilla extract until well combined.
Pour the maple syrup and Greek yogurt into the large bowl with the oil mixture, and stir thoroughly until no large lumps remain.
Alternate adding the flour mixture and milk mixture to the wet ingredients, beginning and ending with the flour mixture. Divide the flour mixture into 3 equal portions and the milk mixture into 2 equal portions, adding them alternately and stirring just until each addition is incorporated.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake at 350°F for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
To make the drizzle, whisk together the cocoa powder, agave nectar, and nonfat milk in a small bowl until smooth.
Drizzle the chocolate mixture over the top of the cooled cake.

Comments

Grocery List Plus Editorial Staff4.5

This cake relies entirely on common Charlotte-area staples, all available at Harris Teeter, Food Lion, Walmart, or ALDI without a special trip. The stated 60 minutes is honest: roughly 15 minutes mixing and prep, 40 minutes baking, plus 5 minutes for the chocolate drizzle. Cost per serving lands around $0.65–$0.75, held down by bulk whole wheat flour, eggs, and Greek yogurt as the moisture base instead of butter. It yields 10 servings and reheats or keeps at room temperature for 2–3 days, making it a low-fuss option for weeknight dessert or breakfast. The only real caveat is that whole wheat pastry flour creates a denser crumb than all-purpose flour would, which some households love and others find heavy; if that's not your preference, the recipe still works with all-purpose in a 1:1 swap.