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SWEET BREAD - Coffee Loaf Cake with Dark Chocolate Drizzle
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Yield: 1 cake, 12 slices
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| Coffee Loaf Cake with Dark Chocolate Drizzle Serving Size: 1 slice This recipe is so easy to make yet yields really impressive flavors! Adjust the amount of instant coffee in the cake and sweetener in the drizzle to suit your tastes. Store any leftovers lightly wrapped in plastic wrap for up to 3 days. for the cake | |
| ½ c | nonfat milk |
| 2 tbsp | instant coffee crystals |
| 2 c | whole wheat pastry or gluten-free* flour, (measured correctly) |
| ¾ tsp | baking powder |
| ¾ tsp | baking soda |
| ¼ tsp | salt |
| 1 tbsp | coconut oil or unsalted butter, melted and cooled slightly |
| 1 large | egg, room temperature |
| 1 tbsp | vanilla extract |
| ½ c | maple syrup |
| ½ c | plain nonfat Greek yogurt |
| for the drizzle | |
| 3 tbsp | cocoa powder |
| 1 ½ tsp | agave |
| 6 ½ tsp | nonfat milk |
Preheat the oven to 350°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray.
To prepare the cake, add the milk and instant coffee to a small bowl. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the coconut oil or unsalted butter, egg, and vanilla. Stir in the maple syrup and yogurt, thoroughly mixing until no large lumps remain. Alternate between adding the flour mixture and milk mixture, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk mixture in 2 equal parts.)
Spread the batter into the prepared pan, and bake at 350°F for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
To prepare the drizzle, stir together the cocoa powder, agave, and milk in a small bowl. Drizzle on top of the cooled cake.
Notes: For the gluten-free flour, I used as follows: ¾ c brown rice flour, ¾ c millet flour, ¼ c almond flour, ¼ c tapioca flour, and 2 tsp xanthan gum.
You may also substitute all-purpose or regular whole wheat flour in place of the whole wheat pastry flour.
If the top of the cake begins to brown too quickly in the oven, lightly cover the top of the pan with foil. (Check on the cake after about 30 minutes to make sure!)
To drizzle, I usually transfer the glaze to a small zip-topped bag, snip off a tiny corner, and gently squeeze it out over the cake.
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