Prep 45 mins
Cook 1 hr 15 mins
Chocolate comes in four forms here - cocoa, cacao nibs, chocolate candy peanuts and chocolate chips! Sour cream and chia seeds turn this gluten free, eggless loaf cake into almost baked fudge in consistency, while quinoa flour and candy-coated peanuts add a rich nuttiness.
- 3 tablespoons ground chia seeds
- 1⁄2 cup warm coffee
- 1⁄2 cup softened salted butter
- 1⁄2 cup sugar
- 1⁄4 cup brown sugar
- 1 tablespoon vanilla
- 1⁄2 cup cocoa
- 1⁄4 teaspoon salt
- 1 cup quinoa flour
- 3⁄4 cup sorghum flour
- 1⁄3 cup potato starch
- 1 tablespoon guar gum
- 1 teaspoon baking soda
- 1⁄2 tablespoon baking powder
- 2 cups low-fat sour cream (not fat free)
- 1⁄2 cup miniature chocolate chip
- 1⁄3 cup chocolate-covered peanuts (optional, peanut MMs are GF) or 1⁄3 cup toasted nuts (optional, peanut MMs are GF)
- 1 tablespoon cacao, nibs
- 1 teaspoon raw sugar, for topping
- Preheat oven to 350F and grease a large loaf pan (I used a glass one that stated “9x5” but got 4 muffins from the batter as well).
- Combine the chia and coffee in a small dish, set aside.
- Cream together the butter and sugars until fluffy.
- Add the vanilla, cocoa, salt and chia mixture, beating well.
- Combine the flours, starch, guar gum, baking soda and baking powder.
- Add half the dry mixture to the bowl, beating well, then mix in all the sour cream.
- Beat in remaining dry ingredients.
- Fold in the chocolate chips, peanuts and cacao nibs.
- Pour into the prepared pan and sprinkle with raw sugar. Let stand 20 minutes.
- Bake 1 hour 15 minutes, until a toothpick inserted in the middle of the cake comes out with moist crumbs and the edges begin to pull away from the sides. Tent with foil if the top begins to overcook.
- Let cool completely in the pan.