Ingredients
• Cake: 2 cups almond flour or whole wheat pastry flour, ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or sugar-free sweetener, 2 large eggs or flax eggs, ¼ cup melted coconut oil, 2 tbsp unsweetened cocoa powder, 1 tbsp instant espresso powder + 2 tbsp hot water, 1 tsp vanilla extract, 1 tsp baking powder, ½ tsp baking soda, pinch sea salt
• Poke Filling: ¼ cup strong brewed coffee or espresso, cooled + 1 tbsp maple syrup
• Mocha Glaze: ¼ cup Greek yogurt + 2 tbsp sugar-free powdered sweetener + 1 tsp cocoa powder + ½ tsp espresso powder + ½ tsp vanilla
• Optional: dark chocolate shavings or cocoa nibs for garnish
Instructions
• Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper for easy removal.
• Dissolve espresso powder in hot water; let cool slightly for rich coffee flavor infusion.
• Whisk almond flour, cocoa powder, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, maple syrup, eggs, coconut oil, vanilla, and cooled espresso mixture until smooth.
• Gently fold wet into dry ingredients until just combined—avoid overmixing for a tender, moist crumb.
• Pour batter into prepared pan; bake 22-25 mins until a toothpick comes out clean. Cool 10 minutes.
• Poke holes all over warm cake with a straw or skewer; slowly pour coffee mixture over top to soak in deeply.
• Chill 20 minutes, then whisk glaze ingredients until silky; drizzle over cake and garnish with chocolate shavings before serving!
• Dissolve espresso powder in hot water; let cool slightly for rich coffee flavor infusion.
• Whisk almond flour, cocoa powder, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, maple syrup, eggs, coconut oil, vanilla, and cooled espresso mixture until smooth.
• Gently fold wet into dry ingredients until just combined—avoid overmixing for a tender, moist crumb.
• Pour batter into prepared pan; bake 22-25 mins until a toothpick comes out clean. Cool 10 minutes.
• Poke holes all over warm cake with a straw or skewer; slowly pour coffee mixture over top to soak in deeply.
• Chill 20 minutes, then whisk glaze ingredients until silky; drizzle over cake and garnish with chocolate shavings before serving!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 25 mins, Total Time : 37 mins (+ chilling), Servings : 12, Calories : 155, Net Carbs: 12g, Fats: 10g, Protein: 7g
Prep Time : 12 mins, Cook Time : 25 mins, Total Time : 37 mins (+ chilling), Servings : 12, Calories : 155, Net Carbs: 12g, Fats: 10g, Protein: 7g