If you are on a gluten-free diet or you have started a New Year's resolution that involves eating less carbs, this cake is perfect for a breakfast or a snack treat. It is simple to prepare, just mix the dry ingredients first and then add the wet ingredients. It has a little sugar but a good amount of semi-sweet chocolate chips, so if you are not going to add the chocolate chips, I recommend adding blueberries, a little more sugar or some dried fruit such as raisins or dried cranberries. If you don’t have hemp seeds or chia seeds feel free to skip them. Enjoy!
Servings: 1 small to medium baking dish Preparation time: 15 mins Cooking time: 18 to 20 mins
Ingredients:
1 ½ cup almond flour.
¼ cup of sugar, I used coconut sugar
2 tablespoons hemp seeds
2 tablespoons chia seeds
1 teaspoon baking powder
½ teaspoon of baking soda
⅛ teaspoon salt
2 tablespoons olive oil
3 tablespoons yogurt
3 eggs
1 teaspoon vanilla
½ cup semi-sweet chocolate chips
Directions:
Prepare a small/medium baking pan with parchment paper. If you don't have parchment paper, you can oil or butter the pan
Preheat the oven to 350 F
Mix all of the dry ingredients
Add the wet ingredients to the bowl
Mix well
Stir in the chocolate chips
Pour the batter into the baking dish
Bake at 350 F for about 18 minutes
The best way to know if your cake is done is to insert a wooden toothpick and if it comes out clean or with very few crumbs you can take it out
Let it cool down before slicing
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