Do you also wake up in the morning with the desire for something good, soft, and homemade… but without feeling heavy? A few days ago, I wanted to make a breakfast cake that was simple, genuine, and especially without sugar, milk, butter, and all-purpose flour, thus an amaranth and chocolate loaf cake was born.😊
One of those recipes you can make in a few minutes, with alternative yet still delicious ingredients. So I started experimenting and fell in love with this amaranth loaf cake, a healthy breakfast recipe that doesn’t compromise on flavor.
Amaranth flour was a wonderful discovery: it has a slightly nutty aroma, a rustic texture, and is perfect for baked goods. It’s ideal when you want to make a cake without all-purpose flour but don’t want a dry or heavy result. Plus, it’s naturally gluten-free (if certified), making it also great for those seeking lighter alternatives.
I decided to enrich the batter with dark chocolate chips because let’s be honest… breakfast is always happier with a bit of chocolate.🙂
The result is a loaf cake without milk and butter, soft, fragrant, and incredibly easy to make.
A perfect recipe for those who love to vary, experiment, and bring to the table sweets different from the usual.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All Seasons
Ingredients
AMARANTH AND CHOCOLATE LOAF CAKE
- 2 cups amaranth flour
- 2 eggs
- 1/3 cup erythritol (or sugar)
- 1/3 cup vegetable oil
- 1/2 cup oat milk
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Tools
AMARANTH AND CHOCOLATE LOAF CAKE
- 1 loaf pan
- 1 Mixer mixer
- 1 Whisk whisk
Steps
Beat the eggs with the sugar until you get a light and fluffy mixture. Add the oil and oat milk.
Incorporate the amaranth flour, baking powder, and vanilla extract and mix well until you get a smooth mixture without lumps. Add the chocolate chips and stir. Pour the mixture into a loaf pan and bake at 338°F for 40-45 minutes
✨ Tasty Variations of Amaranth Loaf Cake
– Cacao and Amaranth: Add 1/4 cup of unsweetened cocoa powder to the amaranth flour. Slightly reduce the erythritol (about 1 tablespoon less). The result will be a more intense loaf, almost “brownie style,” but still soft.
– Orange and Chocolate: Add the grated zest of an untreated orange and 2 tablespoons of juice.
– Banana and Chocolate: Add 1/3 cup of coarsely chopped walnuts. They add crunchiness and a rustic taste that balances the amaranth flour.
