Coffee and Walnut Loaf Cake
The key to this Coffee and Walnut Loaf Cake is making smart ingredient choices. So, brew a fresh pot of coffee, slice a piece of this good for you cake, and savor the delicious goodness in every bite.
Ingredients
- ⅓ cup honey
- ½ cup applesauce (unsweetened)
- ½ cup regular or dairy-free milk (dairy-free: soy, almond, oat or coconut)
- 2 eggs
- ¼ cup light olive oil
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons instant coffee
- 1 tablespoon boiling water
- ⅛ teaspoon salt
- ½ cup chopped walnuts
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees and line a 8x4 loaf pan with parchment paper.
- Mix coffee and boiling water together until the coffee fully dissolves.
- In a medium bowl whisk together the whole wheat flour, salt, baking powder, baking soda.
- In a separate large bowl, combine the honey, applesauce, milk, eggs, cooled coffee water and oil.
- Add the dry ingredients to the wet ingredients and mix to combine. Fold in walnuts and chocolate chips.
- Pour batter into prepared 8x4 loaf pan. Optional: sprinkle with a handful of chips and walnuts on top. Bake for 55 - 65 minutes until a toothpick or cake tester comes out completely clean when inserted in the center of the bread.
- Allow the bread to cool for 30 minutes. Store in an airtight container in the refrigerator to maintain freshness.