Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This coffee cake is moist, chocolaty, lightly sweet, and has subtle hints of spice and coffee flavor. It's also made with slightly better-for-you ingredients--which is a bonus!


Recipe Summary

50 mins
45 mins
1 hr 50 mins
15 mins
1 9-inch coffee cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

  • Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.

  • Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.

  • Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.

  • Dust with powdered sugar before serving.

Cook's Notes:

Plain yogurt, sour cream, or buttermilk may be used in place of Greek yogurt.

Do not overbake this cake. It is meant to be slightly fudgy, so only bake until a few moist crumbs remain on the toothpick. If you find that your cake is browning too quickly in the oven, cover it with aluminum foil and finish baking it that way.

Nutrition Facts

274 calories; protein 6g; carbohydrates 40.7g; fat 11.6g; cholesterol 34.8mg; sodium 269.8mg. Full Nutrition