Photo of Chocolate loaf with coffee glaze by WW

Chocolate loaf with coffee glaze

Points® value
Total Time
1 hr 10 min
20 min
50 min
This recipe uses agave nectar as a sugar substitute; it's subtle sweetness is perfect for this cake.


Low Fat Spread

125 g, plus extra for greasing

Groovy Food Co. Agave Nectar Light Amber & Mild

160 g

Egg, whole, raw

2 medium, raw

Vanilla Extract

1 teaspoon(s), level

Plain White Flour

225 g

Cocoa Powder

30 g

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

¼ teaspoon(s), level

Semi Skimmed Milk

1 tablespoon(s)

Cocoa Powder

30 g

Groovy Food Co. Agave Nectar Light Amber & Mild

2 tablespoon(s)

Instant Coffee

3 teaspoon(s), level, strong brewed coffee


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 900g loaf tin and line with baking paper.
  2. Beat the low-fat spread and agave nectar together in a large bowl until well combined. Beat in the eggs one at a time, then stir in the vanilla bean paste.
  3. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into the bowl, then fold into the egg mixture until combined. Lastly, fold in the milk.
  4. Spoon the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10-15 minutes, then turn out onto a cooling rack to cool completely.
  5. To make the glaze, slowly mix the cocoa powder and agave nectar together until you have a smooth paste. Stir in the coffee. Drizzle the glaze over the cold cake.


You can find agave in most supermarkets.