A soft chocolate loaf with a hint of cinnamon, made without eggs or butter. Tie it with string for an easy gift.
Chocolate and Cinnamon Loaf Cake
Rated 5.0 stars by 1 users
Servings
8 to 10
Prep Time
15 minutes
AK
Ingredients
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200 g Organic Plain White Flour
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40 g Organic Alkalised Cocoa Powder
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175 g Organic Coconut Sugar
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1 tsp Sodium Bicarbonate (Baking Soda)
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1½ tsp Ceylon Cinnamon Powder
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¼ tsp Fine Himalayan Salt
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250 ml RAWGORILLA Organic Coconut Milk, shaken well before opening
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80 ml RAWGORILLA Raw Organic Virgin Coconut Oil, melted
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1 tbsp Natural Apple Cider Vinegar With "Mother"
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1 tsp vanilla extract
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Icing sugar and an Organic Cinnamon Cassia Stick, to decorate
Directions
Heat the oven to 180°C (160°C fan), gas mark 4. Grease a 900g (2lb) loaf tin and line it with baking paper.
Sift the flour, cocoa, bicarbonate of soda, cinnamon and salt into a large bowl. Stir in the coconut sugar, breaking up any lumps.
In a jug, whisk the coconut milk, melted coconut oil, vinegar and vanilla. If the coconut oil starts to set when it meets the milk, warm the milk slightly first.
Pour the wet ingredients into the dry ones and whisk until just smooth. Don't overmix. Scrape the batter into the tin straight away, because the raising starts as soon as the vinegar goes in.
Bake for 45 to 50 minutes, until a skewer pushed into the middle comes out clean, or with a few moist crumbs.
Cool in the tin for 15 minutes, then lift out onto a wire rack to cool completely.
Dust with icing sugar. Tie a length of string around the loaf and tuck a cinnamon stick under the knot.
Recipe Note
The loaf cuts more neatly the next day.
Wrapped well, it keeps for 4 days.
