Cocoa and blended apple loaf cake, soft and sugar-free.
You know those baked treats that smell like home, are ready in a moment and make you feel instantly comforted? This loaf cake is exactly that. It’s soft, moist in just the right way and naturally sweet thanks to the blended apples, without a single grain of added sugar. The base is super wholesome: 1 cup of flour, 1 cup of almond flour and a tablespoon of unsweetened cocoa powder that gives that indulgent touch that never hurts. The apples blended with the milk become a velvety cream that joins the whipped eggs, creating a light batter full of flavor.
And if you want to go all out, add a few chocolate chips… and you’re done.
This is the perfect loaf for breakfast, a healthy snack or those moments when you want something good without the guilt.
A simple, honest recipe that tastes like something made with love.
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients
- 2 3/4 cups apples (about 350 g), peeled and chopped
- 3 eggs
- 1 cup almond flour (about 100 g)
- 3/4 cup all-purpose flour (about 100 g)
- 1.4 oz unsweetened cocoa powder (about 40 g)
- 1/4 cup sunflower oil (about 60 ml)
- 1/3 cup chocolate chips (about 50 g)
- 1/3 cup milk (about 100 ml)
- 1 sachet baking powder
Tools
- 1 Blender frullatore
- 1 Pan stampo plumcake
- 1 Hand mixer sbattitore
Steps
Cut the apples into pieces, peel them and blend together with the milk until you obtain a smooth, homogeneous cream. This will be your natural sweet base.
In a bowl, beat the eggs with an electric mixer until pale and fluffy. Add the apple purée and continue mixing.
Add the oil in a thin stream while continuing to combine well.
Sift the flour, almond flour, cocoa and baking powder. Gently fold them into the batter with a spatula.
Toss the chocolate chips in a little flour (so they don’t sink) and fold them evenly into the batter.
Pour the mixture into a loaf pan.
Bake at 356°F for about 40-45 minutes.
Tips
Use sweet, juicy apples (Golden or Fuji) for a naturally sweet purée.
Don’t overmix the batter after adding the flours: this keeps it soft.
If you want a more intense flavor, add a teaspoon of cinnamon or vanilla.
Check for doneness after 35 minutes: every oven is different.
Let it cool completely before slicing so it doesn’t crumble.
FAQ (Questions & Answers)
Can I replace the milk?
Yes, you can use any plant-based drink (almond, oat, soy). The result remains soft and light.
Do the apples need to be ripe?
Better yes: the riper they are, the sweeter the loaf cake will be without added sugars.
How to prevent chocolate chips from sinking?
Lightly flour them before adding to the batter: they will stay evenly distributed.
Can it be frozen?
Yes. Slice the loaf, wrap slices individually and freeze for up to 2 months.
Can I omit the cocoa?
Certainly. You’ll get a light-colored, more delicate loaf cake.
