ingredients:
1/4 cup espresso shot *60g
1/4 cup hazelnut milk *60g
3/4 cup dairy free yogurt, room temperature *185g
1/2 cup coconut oil or dairy free butter *110g
1/2 cup sugar of choice *100g
Dry ingredients:
1 1/2 cups organic gluten free flour *180g
1/2 cup hazelnut meal *55g
1/3 cup cocoa powder *37g
2 tsp baking powder 8g
1 tsp baking soda 4g
Topping
200g dark chocolate
Preheat oven to 175 celsius. Greased the loaf pan and set aside.
Sift flour, hazelnut meal, baking powder, baking soda, salt and mix well. Combine milk and coffee, set aside. In a stand mixer, cream together butter/coconut oil, sugar and yogurt. Add in half of the flour mixture and mix on low. Add in milk coffee mixture and the remaining flour mixture, Mix on medium speed for about 1-2 mins or until smooth.
Transfer batter into a prepared loaf pan. Bake for 55 minutes or until a butter knife through the center and comes out clean.
Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.
