Ingredients
12
12 servings
- •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.
Nutritional Facts
Per 12 servings
- Calories: 274
- Carbohydrate: 41g
- Fat: 12g
- Fiber: 4g
- Protein: 6g
- Sugar: 20g
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