This gluten free Choc Chip Strawberry Cake is studded with juicy strawberry pieces and a generous amount of lush dark chocolate chips. A delicious combination of berries and chocolate, you can’t go wrong!
Guys, it’s been an age since I posted any kind of baked treat on the blog, because let’s face it – it’s been an age since I’ve had time to bake anything! Who is baking with newborn twins? Show me these amazing people. I’ve been pretty good with still making dinners (hot tip: start making dinner at lunchtime, or earlier!) but homemade treats have had to slide.
But let’s change that now! After receiving an abundance of strawberries at an event recently, I’ve got the baking urge again. Lush berries baked into a cake are SO damn good, and the strawberries in Australia right now are incredible. I’ve always thought of strawberries as a summer fruit, but the farms are turning out a bumper crop right now and I’m not complaining.
I wasn’t sure whether to call this recipe a bread or a cake, but the end result is quite sweet and very dense so I think it’s definitely more of a cake thing. There’s not that “fluffy” feeling I associate with bread, which is totally fine with me, as I love that this cake is quite thick. It keeps it moist, easy to slice and easy to freeze. Though if I’m honest, we only froze two slices of the loaf pictured and my husband and I ate the rest realllly quickly.
Yep this recipe is 100% regular-food-eating-husband approved. It’s not one of those “healthy” cake things that’s totally devoid of any flavour.
This Choc Chip Strawberry Bread consists of:
- Juicy strawberry chunks;
- A very generous scattering of chocolate chips; and
- A dense, almond flour/brown rice base.
I feel like every recipe like this seems to also involve a mashed banana, however mine DOESN’T! Nothing against the humble banana, it’s great at adding moisture, sweetness and acting as a binder in these sorts of recipes. But sometimes you just don’t have any perfectly ripe bananas on hand, right? And sometimes you don’t want that mild banana flavour creeping through the cake, either. I’ve just gone with honey to sweeten it, but you could substitute that with maple syrup, brown rice syrup or coconut syrup if you prefer.
For the “icing”, I made a basic strawberry chia jam, made extra thick so it spreads perfectly and sits on top of the cake. To make chia jam, you just cook strawberries on the stove until soft and goopy, add your sweetener and chia seeds and that’s it! Pop in the fridge to thicken and you’re done.
If you make this Choc Chip Strawberry Cake, I’d love for you to show me! Take a snap and tag me @nourish_everyday on Instagram!
Choc Chip Strawberry Cake
This gluten free Choc Chip Strawberry Cake is studded with juicy strawberry pieces and a generous amount of lush dark chocolate chips. A delicious combination of berries and chocolate, you can't go wrong!
- 200 grams almond flour (almond meal) – 2 cups
- 135 grams brown rice flour – 1 cup
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 pinch salt
- 3 eggs
- 1/2 cup honey
- 4 tbsp almond milk or any other milk of choice
- 3 tbsp extra virgin olive oil
- 2 tsp vanilla extract
- 1 cup strawberries, sliced and frozen
- 1/2 – 3/4 cup dark chocolate chips
STRAWBERRY CHIA JAM
- 2 cups strawberries, sliced
- 3 tbsp honey
- 3 tbsp chia seeds
- 1 tsp vanilla extract
Preheat oven to 180 C and line a small loaf tin (I used a loaf tin that is 1 litre in capacity) with baking paper.
In a large bowl, combine the almond flour, brown rice flour, baking powder, salt and cinnamon.
In a separate bowl whisk the eggs, then whisk in the honey, olive oil, almond milk and vanilla.
Combine the wet and dry ingredient mixes. Fold through the frozen strawberries and the chocolate chips. The batter should be very thick.
Scoop the mixture into the lined baking tin and smooth down the top. Bake for approximately 50 minutes, or until the loaf is a dark golden brown, firm in the centre and cracking on top. If the loaf starts to brown too quickly in the oven and you are worried about it burning, cover the top with foil.
While the loaf is baking make the chia jam. Pop the strawberries in a pan with about 1/4 cup water and cook over a low heat on the stove until very soft, like a chunky purée. Turn off the heat and stir through the chia seeds, vanilla and honey. Transfer to a bowl and pop in the fridge to set.
Once the loaf has cooked and cooled, remove from the baking tin and spread the chia jam thickly over the top.
*This cake will keep pretty well in the fridge for around 5 days. You can serve the cake cold or microwave it to serve it warm. The cake can also be frozen.
*If the batter seems far too thick when you are mixing it, add a little extra almond milk. However be careful not too add too much as the batter will be too wet then and your cake will not cook through. It should be a thick batter that you have to scoop and smooth down in the tin.
*You can substitute the frozen strawberries with frozen raspberries if you prefer!