[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 20/07/2024. See terms.
Chocolate loaf with coffee glaze

Chocolate loaf with coffee glaze

Total Time
1 hr 5 min
20 min
45 min
This light and fluffy chocolate cake uses agave syrup as a sweetener and is paired with a rich coffee glaze.


Reduced fat oil spread

125 g

Agave syrup

190 g, dark variety


2 medium

Vanilla bean paste

1 tsp

Plain flour

1½ cup(s), (225g)

Cocoa powder

40 g

Baking powder

1 tsp

Bicarbonate of soda

¼ tsp

Skim milk

3 tsp

Coffee, espresso

3 tsp, strong brewed coffee

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 9cm x 20cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper.
  2. Using electric beaters, beat spread and 160g agave syrup in a large bowl until well combined. Add eggs, 1 at a time, until just combined. Stir in vanilla bean paste.
  3. Sift flour, 30g cocoa powder, baking powder and bicarbonate of soda into bowl. Fold flour mixture into egg mixture. Fold in milk.
  4. Spoon batter into prepared tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean (see tips). Set loaf aside in tin for 10-15 minutes before turning onto a wire rack to cool completely.
  5. Combine remaining cocoa powder and remaining agave syrup in a small bowl until smooth. Stir in coffee. Drizzle glaze over cooled cake. Serve.


TIPS: Agave syrup is a naturally occurring sweetener extracted from the agave plant. Find it in the heath food section of large supermarkets or from health food stores. Cover top of loaf with foil if browning too quickly. Add strawberries and 2 tbs roasted hazelnuts (chopped) sprinkled over glaze to serve (contains nuts). Swap agave syrup for honey.