Relive the sweet memories of childhood with each bite of this dairy-free crumbly chocolate chip crumble cake. Featuring a creamy protein filling and a tender, crumbly texture, this cake combines simple ingredients like oil and flour for a delicious result that’s both comforting and satisfying.
Why You’ll Love This Recipe
This cake is perfect for those looking for a dairy-free treat without compromising on taste or texture. The use of a protein cream filling not only enhances the flavor but also adds a nutritional boost, making it a guilt-free indulgence that will remind you of your favorite childhood desserts.
Perfect Occasion
Ideal for family gatherings, children’s parties, or as a nostalgic treat to enjoy with a cup of tea or coffee. It’s also great for sharing at school events or as a special treat to bring back cherished childhood memories.
Decoration Tips
Once cooled, dust the cake with powdered sugar for a simple and classic finish. For a festive touch, you can garnish with fresh berries or a drizzle of chocolate sauce. The crumbly top adds a rustic charm that makes it visually appealing as well.
Ingredients:
- 300g all-purpose flour
- 80g erythritol (or 100g sugar)
- 120ml vegetable oil
- 6g baking powder
- 1 egg
- Chocolate chips as needed
- Protein chocolate cream for filling
Instructions:
- Preheat your oven to 180°C.
- In a mixing bowl, whisk the egg with erythritol or sugar. Gradually add oil, stirring continuously.
- Sift in the flour and baking powder, then fold in the chocolate chips.
- Chill the dough in the refrigerator for 30 minutes.
- Press two-thirds of the dough into a greased baking dish. Spread the protein chocolate cream over the dough.
- Crumble the remaining dough over the filling evenly.
- Bake for 30-40 minutes or until golden and a toothpick inserted comes out clean.
- Allow the cake to cool, then serve.
Enjoy this delightful crumbly chocolate chip cake, a nostalgic treat that brings the flavors of childhood right to your kitchen!
