Paleo Chocolate Chip Vanilla Cake Loaf
Ingredients
- 1 1/2 cups blanched almond flour
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3 large eggs, room temperature
- 1/4 cup (4 tablespoons) unsalted butter, melted and cooled to room temperature (sub melted coconut oil)
- 1/2 cup unsweetened applesauce, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup coconut sugar
- 1/4 cup monkfruit sweetener (sub more coconut sugar)
- 2/3 cup semi-sweet chocolate chips
- optional: 5 ounces chocolate frosting (i love simple mills brand)
Preparation
Preheat oven to 350 degrees f and line a standard loaf tin with nonstick parchment paper overhanging the sides by at least 1”
I like using binder clips to hold down the sides (you can keep them on during baking)
In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder and salt
In a separate mixing bowl, whisk together eggs, butter, applesauce, vanilla, coconut sugar and monkfruit
Add wet ingredients to dry and stir until evenly incorporated
Fold in chocolate chips
Turn batter into loaf tin and use a dampened spatula to spread into an even layer
Bake for 45-50 minutes, until a toothpick comes out mostly clean with some small crumbs
Cool in tin 15 minutes, then lift out of tin onto a cooling rack
Cool another 45 minutes before icing and slicing!
Once cooled, leftover loaf will keep tightly sealed at room temperature for three days, the frozen 6-8 months
I don’t recommend refrigerating