With its outstanding vanilla maple flavour, pillowy soft crumb, and decadent blueberry accent, this loaf cake recipe could easily become a staple on your dessert rotation. It is an excellent way to integrate fresh blueberries, walnuts and carob chips into recipes!
- 1 1/2 cups almond flour, super fine
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 4 large eggs, beaten
- 2 large egg whites, whipped
- 1/2 cup olive oil
- 1/4 cup organic real maple syrup
- 2 tbsp apple sauce, unsweetened
- 2 tbsp lemon zest
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla
- 1/2 cup blueberries, fresh or frozen
- 1/2 cup Carob Chips, (we recommend our recipe for homemade carob chips)
- 1/4 cup walnuts, crushed
- 1/4 cup coconut flakes, unsweetened
Preheat the oven to 350F and lightly grease your choice of the non-stick loaf pan or two mini-loaf pans (we used the latter).
In a medium-size bowl, combine the beaten eggs, maple syrup, olive oil, apple cider vinegar, vanilla extract and lemon zest.
In a large mixing bowl, add the almond flour, coconut flour, baking powder, cinnamon, and kosher salt. Mix thoroughly.
Then add the wet mixture into the dry mixture. Mix well until well incorporated and until no large lumps remain.
Once fully combined, fold in the whipped egg whites using the cut and fold technique. The batter should be thick but pourable.
Fold in blueberries, carob chips, coconut flakes and walnuts.
Pour batter into desired loaf pan size. Or if using mini-loaf pans, divide batter evenly between prepared mini-loaf pans and bake on a centre rack for 35-40 minutes. Or until a toothpick inserted in the middle comes out clean and the edges and surface appear golden brown. Please watch your oven because all ovens are different.
Let cool for 15 minutes in the loaf pans. To remove from pans, run a dull knife (careful not to scratch/damage the side of the pans) around the edge of the pans to loosen the loaf.
Store loaf in the refrigerator for 3-4 days.