Ingredients:

  • 95g all-purpose flour
  • 30g Dutch-processed cocoa powder
  • 100g coconut sugar
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 large egg, room temperature
  • 60g plain full-fat Greek yogurt
  • 30ml neutral oil (avocado or grapeseed)
  • 80ml boiling water or hot brewed coffee
  • 2 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 1 tbsp butter, softened

Instructions:

  1. Preheat oven. Set your oven to 175°C (350°F) and grease your 15cm pan.
  2. Combine flour, 30g cocoa, sugar, baking soda, and salt in your bowl.
  3. Stir in the egg, yogurt, and oil until a thick paste forms.
  4. Pour the 80ml boiling liquid over the paste.
  5. Stir gently until the batter is glossy and liquid like.
  6. Transfer the batter into your prepared pan.
  7. Bake. Cook for 25 minutes until a toothpick comes out with a few moist crumbs.
  8. Cool. Let it sit in the pan for 10 minutes. Note: This prevents the cake from shattering when you flip it.
  9. Whisk the syrup, 1 tbsp cocoa, and butter until smooth.
  10. Pour the glaze over the warm cake for a shiny, velvety coating.