Servings:
Ingredients
FOR THE CAKE:
- ¾ cup non dairy milk
- 1 tbsp apple cider vinegar
- 1 ⅔ cups almond flour
- 1 cup gluten free rolled oats
- ½ cup tapioca flour (or arrowroot flour)
- ½ cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ⅔ tsp cinnamon
- ⅓ cup coconut oil, melted
- 2 flax eggs (2 tb ground flax + 6 tb water)
- ⅓ cup chocolate chips
FOR THE CRUMBLE:
- ¾ cup almond flour
- 2 tbsp coconut flour
- ¼ tsp sea salt
- 3 tbsp coconut oil, softened
- ½ cup gluten free rolled oats
- 3 tbsp maple syrup
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350.
- Line an 8 inch round pan with parchment paper (grease inside so it sticks).
- In a small bowl, whisk together the milk and acv, and set aside, giving it time to curdle.
- In another small bowl, make flax eggs (whisk flax and water) and set aside.
- Next, in a medium bowl, whisk together the almond flour, oats, tapioca, coconut sugar, baking powder, baking soda, cinnamon, and salt, and get clumps out.
- Add melted coconut oil and flax eggs to the curdled milk, whisking until smooth.
- Then pour it into the dry ingredients, coating everything well.
- Fold in chocolate chips.
- Transfer batter to the pan, using a spatula to even out.
- Finally, make crumble.
- In a medium bowl, stir almond flour with coconut flour, oats, salt and coconut oil, followed by maple syrup.
- Once dry ingredients are moistened, add chocolate chips and scatter evenly over the batter.
- Bake 45-55 minutes.
- Cover halfway with foil to avoid too much browning.
- Let cool completely before cutting into 10 slices.
- Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
Response
This is the most amazing thing I have ever eaten! It tastes better than a cake full of sugar, hoping this is a fairly healthy cheat breakfast.