I underestimated a bit - while the cake was devoured by my whole family, it still needed "more nuts! More chocolate!" Plus, it seemed to be more of a cake than bread, so for the next batch I went all out, making it a touch sweeter and throwing in more chocolate chips and walnuts. Thus, the double chocolate walnut loaf cake was born.
I highly recommend topping a warm slice with some extra salty toasted pecan butter and enjoying with a tall glass of almond milk. Your mouth won't know what's happening, and you'll probably end up eating it for lunch, too.
DOuble Chocolate Walnut Loaf Cake
yields one 9" x 5" loaf
1 cup oat flour
1 cup all purpose flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup unsweetened natural cocoa powder
1/4 cup coconut oil, melted
2 flax eggs
1/4 cup + 1 tbsp maple syrup
3/4 cup unsweetened almond milk
1 tbsp vinegar
1 1/2 tsp vanilla
1/3 - 1/2 cup chocolate chips
1/2 cup walnuts, chopped
Preheat the oven to 350 degrees Fahrenheit. Grease or line a loaf pan. Prepare the flax eggs by combining 2 tbsp flax meal with 6 tbsp warm water and set aside. Add vinegar to milk and also set aside.
In a large bowl, sift together flours, baking soda, salt, and cocoa powder. In a separate bowl, combine coconut oil and flax eggs, then add maple syrup, almond milk mixture, and vanilla. Pour wet ingredients into dry, and stir just long enough to bring the batter together. Gently fold in chocolate chips and walnuts.
Pour batter into pan, making sure the top is even. Bake for 50-60 minutes, until a toothpick inserted in bread comes out clean (make sure you are not mistaking melted chocolate chips for uncooked batter).
Let cool for 5-10 minutes before cutting. Use a serrated knife so that you can cut through the nuts without the slice breaking apart.
- Walnuts can be omitted or replaced by equal amounts of other nuts.