Description
This coffee cake is moist, chocolaty, lightly sweet, and has subtle hints of spice and coffee flavor. It’s also made with slightly better-for-you ingredients–which is a bonus!
Ingredients
- 1 ¾ cups whole wheat flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom (Optional)
- ½ teaspoon salt
- ½ cup brewed black coffee, at room temperature
- 3 tablespoons instant espresso powder
- 1 cup plain whole-milk Greek yogurt
- ¾ cup unsweetened applesauce
- ¾ cup pure maple syrup
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup dark chocolate chips
- ¾ cup chopped walnuts (Optional)
- 1 tablespoon powdered sugar, or to taste (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Whisk whole wheat flour
- cocoa powder
- baking soda
- baking powder
- cinnamon
- cardamom
- and salt together in a medium bowl.
- Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt
- applesauce
- maple syrup
- eggs
- and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
- Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs
- 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely
- 15 to 30 minutes more.
- Dust with powdered sugar before serving.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 50 mins
Servings: 12