This chocolate chip cake is truly amazing. It turned out way better than I thought it would. It went through many changes, but I finally came up with the winning version. My family and our friends can testify.
Once you start eating it, you can’t stop. My son and his friend who came for a play date could not stop shoving pieces of this chocolate cake into their mouths. Us, the adults, were more discreet, but we fully understood how the 5 year old kids felt :).
I am thinking of making many variations of this nut-free chocolate chip cake. For example I can turn it into chocolatey muffins or add pumpkin and spices to celebrate fall… Lots of yummy ideas. Don’t worry; I will post all the variations once I come up with the right ingredients and ratios. As always, they will all be gluten-free and dairy-free.
This Amazing Chocolate Chip Cake is rich in:
- Protein and healthy fats from eggs
- Manganese and zinc from the maple syrup
- Fiber, healthy fats, and protein from coconut flour
- Manganese, calcium, and fiber from cinnamon
- Trace minerals from sea salt
- Vitamin B6, manganese, vitamin C, potassium, and fiber from bananas
- Antioxidants from dark chocolate chips
- 3 eggs, beaten
- 1 tablespoon vanilla extract
- ⅓ cup maple syrup
- ⅓ cup coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- 2 medium-sized bananas, mashed (1 cup worth)
- ⅓ cup dark chocolate chips (at least 70% dark)
- Pre-heat the oven to 350 F and grease an 8x8” glass dish.
- Beat the eggs in a bowl. Add vanilla extract and maple syrup.
- In a separate bowl mix the dry ingredients (coconut flour, cinnamon, baking soda, baking powder, and salt).
- Pour the egg mixture slowly over the dry ingredients while mixing gently.
- Mash the bananas in another bowl with a fork or a potato masher. Fold in the bananas with the rest of the ingredients.
- Add chocolate chips and mix gently until they are well incorporated.
- Pour the mixture into the greased dish and bake in the oven for 35-40 minutes. Turn the oven off and keep the cake in the oven for 10 more minutes. Check frequently so it does not burn.
- Allow the cake to cool off. The cake is hard to remove intact from the glass dish, so I prefer to cut it in squares that I remove one by one from the glass dish. I then place the squares in an air-tight container and store it in the fridge.
- I usually make a double recipe. One cake for us and our guests and another one for us to enjoy later.
Sources www.whfoods.com www.nutritiondata.self.com