In the morning, I always like to present a different cake for breakfast, today it’s the turn of this Almond Milk and Chocolate Chip Cake. A soft, light, and easy-to-make dessert. After the holidays, we try to stick to a diet, but for breakfast, you just can’t resist a slice of cake. I made it even more tempting by adding chocolate chips, but if you want, you can choose not to include them. Below are more breakfast suggestions.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Almond Milk and Chocolate Chip Cake
- 4 eggs (room temperature)
- 5/8 cup almond milk (room temperature)
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup chocolate chips
- 1 vial almond flavoring
- 1 packet baking powder
- powdered sugar (for topping)
Tools for Almond Milk and Chocolate Chip Cake
- Mixer
- Cake Pans
Steps for Almond Milk and Chocolate Chip Cake
For this cake, you can replace the all-purpose flour with rice flour so it can be enjoyed by those with food intolerances.
In a bowl, beat the eggs with the sugar using an electric mixer until they are soft and frothy, then add the almond milk, the almond flavoring vial, and the oil, continue mixing at a lower speed.
Pour the sifted flour and baking powder into the mixture, and mix until everything is well combined.
Now add the chocolate chips and mix with the mixer turned off. Pour the batter into a 9.5-inch springform pan lined with parchment paper or greased and floured. Bake in a preheated oven at 340°F for about 40 minutes, as I always say, adjust according to your oven.
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When the Cake is baked, always do the toothpick test, let it cool before removing it from the pan and dust with powdered sugar.
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