Healthier mocha & vanilla swirl bread with espresso glaze
Serves 12
Ingredients
The Cake 1 c (120g) spelt flour 3/4 c (90g) vanilla protein powder (can use spelt flour) 1 1/2 tbsp instant espresso powder 1 tbsp boiling water 1 c (250g) no fat Greek yogurt 1/3 c almond meal 1/4 c coconut oil (melted) 1/4 c sugar free maple syrup 3/4 c natural sweetener (I use Natvia) 1 egg + 2 egg whites 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp pure vanilla extract 1 tbsp (20g) raw cacao powder The Glaze 2 tsp instant espresso powder 2 tsp boiling water 1/2 c (125g) extra light cream cheese (room temp) 2/3 c powdered sweetener 2 tbsp sugar free maple syrup 2 tsp coconut palm sugar (can omit or use brown sugar)
Method
- Preheat oven to 175C. Line a 8 x 4 inch loaf pan with baking paper and set aside.
- In a mug, dissolve the instant espresso powder in the boiling water and allow to cool.
- In the medium bowl toss together to flour, protein powder, almond meal, baking powder, baking soda, salt.
- In another medium bowl mix the yogurt, almond meal, coconut oil, sugar, eggs, flour, maple syrup and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until all ingredients are just combined.
- Divide the batter in half and pour into another bowl and add in the dissolved espresso and raw cacao powder. Mix until combined.
- Using a tablespoon, spoon the batter into the loaf pan, and alternating between spoonfuls of the vanilla batter and mocha batter, this will create a checkerboard pattern (pictured above). Continue to do this to create 3 layers of this pattern.
- Run a long skewer (or knife) through the batter, using a swirling motion, this will create a marble pattern.
- Bake for about 55-65 minutes, cover with aluminum foil at about 20 minutes (to prevent burning the top) or until a skewer inserted comes out clean. Allow to cool in the pan on a cooling rack for 5 minutes, then remove the loaf from the pan, and cool completely on a cooling rack.
- In a mug, dissolve the instant espresso powder in the boiling water and allow to cool.
- In a blender, blend the sweetener until it is a fine powder. Then add in the remaining ingredients.
- Drizzle the glaze onto the cooled cake. I left mine in the fridge overnight before slicing. I also added a few carob chips on top, but these are totally optional and can be omitted.
