Chocolate loaf with coffee glaze
6
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 12 • Difficulty: Easy
This recipe uses agave nectar as a sugar substitute; it's subtle sweetness is perfect for this cake.
Ingredients
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
Instructions
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.
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