This Super Moist Chocolate Chip Cake combines the nutty richness of almond and oat flours with the sweet, intense flavor of dark chocolate chips, creating a delectable treat that’s not overly sweet. Using coconut sugar and coconut oil adds a subtle tropical hint and makes this cake a healthier alternative to traditional desserts. It’s moist, fluffy, and studded with chocolate chips for that perfect bite every time.
Why You’ll Love This: The combination of hearty flours and dark chocolate provides a satisfying texture and depth of flavor, making this cake a crowd-pleaser. It’s sweetened just right with coconut sugar, offering a lower glycemic index than regular sugar, which might be preferable for those watching their sugar intake. Plus, the use of non-dairy milk and coconut oil makes it a great option for those with dietary restrictions.
Perfect Occasion: This cake is versatile enough for any occasion, from a cozy family tea time to a festive celebration. It’s also an excellent choice for bake sales or as a thoughtful homemade gift. Whether you’re hosting a brunch or bringing a dessert to a potluck, this chocolate chip cake will surely win hearts with its wholesome ingredients and moist texture.
Decoration Tips: For a simple yet elegant touch, sprinkle the top with a few more chocolate chips or a light dusting of powdered sugar before baking. If you’re serving this at a special event, consider drizzling the top with a light glaze or pairing each slice with a scoop of your favorite ice cream. Garnishing with fresh berries or mint leaves can also add a fresh contrast to the rich chocolate.
Ingredients:
- 2 cups almond flour
- 1 cup oat flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup coconut oil
- 1/4 cup milk (any variety)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- Start by preheating your oven to 350°F (175°C). Grease a cake pan or line it with parchment paper.
- In a large bowl, combine the almond flour, oat flour, coconut sugar, baking soda, and salt. Whisk these dry ingredients together to ensure they are well mixed.
- In a separate bowl, whisk the eggs, then add the coconut oil, milk of your choice, and vanilla extract. Mix these wet ingredients thoroughly.
- Gradually combine the wet ingredients with the dry ingredients, stirring until just blended to maintain a tender texture.
- Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Enjoy slicing into this super moist chocolate chip cake that’s bound to become a favorite for its delightful taste and healthier choices!
