Better Than The Bakery Chocolate Chip Espresso Yogurt Cake.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 1-3 tablespoons instant espresso/coffee
- 1 cup plain Greek yogurt
- 1/2 cup maple syrup
- 1/2 cup extra virgin olive oil
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup chopped dark chocolate, plus more for topping
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
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Instructions
- 1. Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.
- 2. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the yogurt, eggs, maple syrup, olive oil, and vanilla. Mix until fully combined. Fold in the chocolate.
- 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 30 minutes before icing.
- 4. Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the loaf. Top with extra chocolate chunks (if desired). Let set 1 hour (or…not), slice and enjoy.
Source
Original recipe: View Original