Chocolate Chip Espresso Yogurt Cake
Serves 10
15 mins prep
60 mins cook
75 mins total
One bowl, simple to make, a wonderful cake to enjoy anytime. Much better than the bakery!
Vanilla Icing
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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.
