When you are on a restrictive diet you know that you need to plan you food shopping and preparation in advance. This lifestyle can be even more challenging when you are traveling. Sometimes you need to pack your food with you. When you are on an anti-inflammatory diet you know that bakeries are off limits for you. It would be wonderful if one-day bakers will offer cakes that contain no grain, starch, or sugar. Until then, whether you start your morning with a sweet treat or like to have a piece of cake next to your high tea, if you travel you will need to bring your cake with you. I created this Chocolate Chip Loaf Cake recipe before going on a trip. I needed a cake that does not need refrigeration, is easy to pack and travel with, and still satisfies my sweet tooth. Warning: when you take this cake on the road with you, take more than you need. Other people will love to try it too.
2 cups almond flour
1 cup Xylitol
½ cup sugar free chocolate chips (I use Lily’s)
1 tsp baking powder
1 tbsp vanilla extract
1 vanilla bean
¼ cup coconut cream
Preheat oven to 150C/300F
Mix together almond flour, xylitol, and baking powder.
Using a pairing knife - split the vanilla bean and scrape out the seeds.
Add vanilla seeds to the dry mixture. Mix well.
Add vanilla extract and eggs. Mix well.
Add coconut cream. Mix until cream is completely dissolved in the batter.
Place batter in a well greased loaf pan.
Bake for 1 hour.