I am about to introduce you to the easiest, moistest, grain free loaf that you will want to eat every day from this point forward. I don’t want to brag but honestly I’m in love. How is it that almond flour makes the fluffiest cake texture? Why do people even bother with regular flour when you have options like this? And the fact its packed with protein means I can eat it for a post work out snack right?
I’ve made cakes with a similar recipe to this many times now, always a little different trying to figure out my favourite. And I think I’ve found it. For my birthday I decided I wanted it to be salted ginger with cherries in between, but in all honesty I just ended up making a salty cake. Transforming it into a loaf though was the best decision I ever made. It stays so soft and moist in the middle you can’t help but continue breaking off pieces well into the afternoon. I ended up putting it in my freezer so I wouldn’t finish it off in one day…
My partner and my dad are off working together on a clients house so I’ve got the place to myself for a whole 5 days, and the biggest thing I’ve realized is I really like having people to cook and bake for. I made three baked goods today and all of them have been placed in the freezer because I’ve got no one to eat them. And cooking dinner for just myself? Probably not going to happen. I had three smoothies today and then literally a bowl of pee’s because apparently that’s what I was really craving at the moment. Ah the solo living is lovely and lonely at the same time. At least I’ve got a little cake for myself!
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2 1/2 cups almond flour
1/2 cup cacao powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup nut milk
1/2 cup maple syrup
2 tablespoons rose water
1 heaping cup blueberries
1/2 cup chocolate chips (optional)
-Preheat the oven to 350 degrees and line a 8 1/2 by 4 1/2 baking pan.
-Sift together almond flour, cacao powder, salt, and baking soda in a medium sized bowl.
-Make a hole in the center and add the eggs, nut milk, maple syrup, and rose water until well combined. The batter should be thick and creamy.
-Add the chocolate chips now if you are going to use them.
-Pour the batter in to the pan and even out with a spatula.
-Spread the blueberries on top evenly and press gently into the batter.
-Cook for 40-45 minutes. The center will be a bit soft but a knife should be able to come out clean.