Vegan chocolate chip loaf is the perfect cake to be soaked. Made with water, it remains compact but not moist. This makes it perfect for being soaked in milk or tea for breakfast or tea time. The chocolate drops give a delicious crunchy touch.
It is one of those very simple cakes to prepare and whose success is due to quality organic, unrefined flours and cornstarch, ideal in the eggs free preparations (as well as potato starch).
You can enrich the cake with raisins and/or your favorite dried fruit. The vanilla can be replaced with blood orange juice when in season.
In the absence of an egg replacer, you can mash 1 ripe banana and add it to the mixture or two apples, also perfect as thickeners. Dates syrup can another perfect sweetner, with a low glycemic index and delicate taste.
A comforting guilt free cake, suitable for everyone on any occasion. A light glaze of dark chocolate makes this loaf perfect to serve as a dessert.
Vegan chocolate chip loaf: Ingredients
50 g (5 oz) Farro flour, sifted
150 g (5 oz) cornstarch/cornflour
50 g (2 oz) white almond flour
1 tsp organic baking powder
80 g (3 oz) raw coconut sugar
Pinch of sea salt
150 (5 oz) dark chocolate chips
1 tbsp organic egg replacer
80 ml (3 fl oz) mild extra virgin olive oil
150 ml (3 fl oz) warm water
2 tsp organic Vanilla “Bourbon” powder
Vegan chocolate chip loaf: Method
1. Preheat the oven to 180 ° C.
2. In a bowl, pour the flour, baking powder, sugar, salt and chocolate chips.
3. In another bowl, pour and mix the egg replacer with oil, water and vanilla.
4. Pour the dry ingredients and mix.
5. Pour the mixture into a baking mold, lined with parchment paper, and for about 35-40 minutes.