Super Moist Chocolate Chip Cake
Valerie Lee cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Alessia on SeeMeCook
A healthy and moist chocolate chip cake made with a blend of almond and oat flours, naturally sweetened with coconut sugar.
- Time
- 50 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 190 g
- 105 g
- 95 g
- 3 g
- 1 g
- 150 g
- 110 g
- 60 g
- 4 g
- 85 g
Weights are estimates. Together, the ingredients weigh about 795 g before cooking, which is about 100 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)).
Whisk together the dry ingredients (almond flour, oat flour, coconut sugar, baking soda, and salt) in one bowl.
In another bowl, mix the wet ingredients (eggs, coconut oil, milk, and vanilla extract).
Combine the wet and dry ingredients together, stirring until well incorporated.
Fold in the dark chocolate chips.
Pour the batter into a prepared baking pan.
Bake for 25-30 minutes until a toothpick comes out clean or the cake is done.
Let the cake cool completely before slicing. Enjoy!
Notes
Allowing the cake to cool completely is essential for the structure, as gluten-free flours like almond and oat can be fragile while warm.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 441
- Protein
- 10 g
- Carbs
- 32 g
- Fat
- 32 g
- Fiber
- 5 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
