Love the delicious flavour combination of coffee and chocolate? This Mocha Loaf Cake with a Date Caramel Drizzle is sure to dazzle. Decadent and delightful - enjoy!
100g unsalted butter
½ cup rapadura sugar
⅓ cup raw sugar
½ cup fresh brewed coffee
1 large egg
80g Greek yogurt
1 cup all-purpose flour
¼ cup cocoa powder
1/2 tsp salt
2 tsp baking powder
Date caramel sauce
1 cup organic Medjool dates, pitted
1/3 cup organic coconut nectar
1/2 cup organic coconut milk
1 tsp vanilla extract
Pinch of Himalayan salt
Preheat oven to 180°c and line a loaf tin with baking paper.
Add the butter, rapadura sugar, raw sugar, and coffee to a saucepan and heat gently until the butter has melted and sugar has dissolved,
Transfer to a large bowl, add the yogurt and egg and beat until combined.
In a separate bowl, sift together the flour, cocoa powder, salt and baking powder, then add to the wet mixture and beat again until just combined and smooth.
Pour into the prepared tin and bake for 30 minutes or until a skewer comes out clean. Remove from the oven and transfer to a wire rack to cool.
To make the date caramel, combine all the ingredients in a high-speed blender or food processor on high until very smooth and creamy. Add more coconut milk for a runnier caramel or less to keep it thick.
Drizzle the caramel over the cake. You can add as much or as little as you like - the rest will keep in the fridge for a few weeks.
Slice and enjoy!
SHORT DESCRIPTION
Enjoy the delicious flavour combination of coffee and chocolate in this decadent cake. This recipe is sure to be a hit with family and friends!
DESCRIPTION
Preheat oven to 180°c and line a loaf tin with baking paper.
Add the butter, rapadura sugar, raw sugar, and coffee to a saucepan and heat gently until the butter has melted and sugar has dissolved.
Transfer to a large bowl, add the yogurt and egg and beat until combined.
In a separate bowl, sift together the flour, cocoa powder, salt and baking powder, then add to the wet mixture and beat again until just combined and smooth.
Pour into the prepared tin and bake for 30 minutes or until a skewer comes out clean. Remove from the oven and transfer to a wire rack to cool.
To make the date caramel, combine all the ingredients in a high-speed blender or food processor on high until very smooth and creamy. Add more coconut milk for a runnier caramel or less to keep it thick.
Drizzle the caramel over the cake. You can add as much or as little as you like - the rest will keep in the fridge for a few weeks.
Slice and enjoy!
INGREDIENTS
100g unsalted butter ½ cup rapadura sugar ⅓ cup raw sugar ½ cup fresh brewed coffee 1 large egg 80g Greek yoghurt 1 cup all-purpose flour ¼ cup cocoa powder 1/2 tsp salt 2 tsp baking powder
Date caramel sauce 1 cup organic Medjool dates, pitted 1/3 cup organic coconut nectar 1/2 cup organic coconut milk 1 tsp vanilla extract Pinch of Himalayan salt
Method
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