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!
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!