With a tangy-sweet flavor, this Japanese cucumber salad is quick, crisp, cool, and refreshing. This incredibly easy vegetable side dish will win you over. The next day is still enjoyable!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 1 9-inch coffee cake |
Ingredients
- 1 ¾ cups whole wheat flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom (Optional)
- ½ teaspoon salt
- ½ cup brewed black coffee, at room temperature
- 3 tablespoons instant espresso powder
- 1 cup plain whole-milk Greek yogurt
- ¾ cup unsweetened applesauce
- ¾ cup pure maple syrup
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup dark chocolate chips
- ¾ cup chopped walnuts (Optional)
- 1 tablespoon powdered sugar, or to taste (Optional)
Instructions
- 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.
- 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
| Calories | 274 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 270 mg |
| Sugars | 20 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I used the cardamom and walnuts; served it at a meeting. Everyone loved it! I baked it for a tad bit too long, still moist but wish I had taken it out 5-minutes earlier. I served it with whipped cream.
The man doesn’t like coffee so I brewed a really strong black tea and omitted the coffee (I know, I know) but it still came out delicious.
Also, instructions say to prepare a 9 inch springform pan then then they say to put the “pans” onto a sheet tray and put them in the oven. Would you please confirm pan size, type, and how many. Can I use a regular cake pan instead or an 8×8 square baking dish? Thank you!