Mocha Coffee Cake Light
Indulge in the perfect balance of rich chocolate and bold coffee flavors with the Mocha Coffee Cake Light, a guilt-free twist on a classic dessert. Crafted with wholesome ingredients like non-fat Greek yogurt, skim milk, and egg whites, this moist and fluffy cake delivers decadent taste without the extra calories. Infused with a hint of instant coffee or espresso powder, it boasts a mellow java aroma that pairs beautifully with a cup of coffee or tea. Optional mini chocolate chips add bursts of sweetness, while a light dusting of powdered sugar offers an elegant finish. Ready in under an hour, this easy-to-make coffee cake is ideal for brunch gatherings, afternoon treats, or anytime you want a lighter dessert option. Perfect for health-conscious bakers looking for flavor-packed but lower-fat recipes, the Mocha Coffee Cake Light is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Instant coffee or espresso powder
- 0.25 teaspoon Salt
- 1 cup Greek yogurt (non-fat or low-fat)
- 0.5 cup Skim milk
- 3 large Egg whites
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Mini chocolate chips (optional)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, instant coffee or espresso powder, and salt. Stir well to combine.
In a separate bowl, whisk together the Greek yogurt, skim milk, egg whites, vegetable oil, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense cake.
If using mini chocolate chips, fold them into the batter at this stage.
Pour the batter into the prepared baking pan, spreading it evenly with the spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top lightly with powdered sugar if desired. Slice and serve with your favorite coffee or tea.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1806 mg | 79% | |
| Total Carbohydrate | 435.3 g | 158% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 204.6 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 483 mg | 37% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
