Double Chocolate Loaf Cake
Ingredients
- 120g dairy free butter
- 220ml dairy free milk
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 220g caster sugar
- 1 tsp baking powder
- 250g self raising flour
- 250g dark chocolate chips
Preparation
Preheat the oven to 180C and line a loaf tin with parchment paper.
Add the butter, milk and 100g of chocolate chips to a saucepan and place it on low heat, stirring occasionally until the butter and chocolate has completely melted. Set aside.
To a large mixing bowl, add the self raising flour, baking powder and caster sugar. Whisk to combine.
Add the melted butter mixture to the dry ingredients, along with the flax egg and vanilla extract. Mix until smooth.
Allow the cake mixture to cool for 10 minutes before folding 100g of chocolate chips into the mixture.
Pour the cake mixture into the prepared loaf tin.
Top with the remaining chocolate chips before placing the loaf cake in the oven for 1 hour and 15 minutes or until a skewer poked through the middle of the loaf comes out clean.
Allow the loaf to cool for at least 20 minutes before slicing.
Tips
Coat the chocolate chips in 1 tablespoon of flour before adding them to the mixture to prevent them from sinking to the bottom of the loaf.
Add the chocolate chips after the mixture has cooled to keep their shape and prevent melting.
