THE Chocolate Chip Vanilla Loaf Cake

THE Chocolate Chip Vanilla Loaf Cake
Print Recipe
TOTAL TIME :45minutes20minutes60minutes
  • 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 & cooled to room temperature (sub melted coconut oil for dairy free)
  • 1/2 cup room-temperature unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut sugar (sub for monkfruit sweetener)
  • 1/4 cup monkfruit sweetener (sub for coconut sugar)
  • 2/3 cup semi-sweet chocolate chips (make sure to use dairy-free brand, if needed)
  • Optional: 5 ounces chocolate frosting (I love Simple Mills vegan brand)
  1. 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).
  2. 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.
  3. Add wet ingredients to dry and stir until evenly incorporated. Fold in chocolate chips.
  4. 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!
  5. Once cooled, leftover loaf will keep tightly sealed at room temperature for three days, the frozen 6-8 months. I don’t recommend refrigerating.
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