Serves 10
60 min
Coffee Loaf Cake with Dark Chocolate Drizzle
Recipe GLPR8d86cdbda09c8e
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.
