METHOD

1. Preheat oven to 175C. Line a 8 x 4 inch loaf pan with baking paper and set aside.
2. In a mug, dissolve the instant espresso powder in the boiling water and allow to cool.
3. In the medium bowl toss together to flour, protein powder, almond meal, baking powder, baking soda, salt.
4. In another medium bowl mix the yogurt, almond meal, coconut oil, sugar, eggs, flour, maple syrup and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until all ingredients are just combined.
6. Divide the batter in half and pour into another bowl and add in the dissolved espresso and raw cacao powder. Mix until combined.
7. 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.
8. Run a long skewer (or knife) through the batter, using a swirling motion, this will create a marble pattern.
9. 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.
10. In a mug, dissolve the instant espresso powder in the boiling water and allow to cool.
11. In a blender, blend the sweetener until it is a fine powder. Then add in the remaining ingredients.
12. 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.