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Holiday Breakfast Recipe: Samah Dada’s Chocolate Chip Loaf Cake

December 13, 2021

If the promise of unwrapping presents isn’t enough to get you out of bed on Christmas morning, how about a holiday breakfast recipe that could double as dessert? 

Samah Dada, host of #Cooking on Peacock and author of the cookbook Dada Eats Love to Cook It, is known for her easy, plant-forward recipes that — thanks to a few healthy swaps — only taste super-indulgent. Made with ingredients like organic almond flour, light coconut milk, and GoodSam’s ethically sourced chocolate chips (which are sweetened with keto-friendly allulose), this holiday breakfast loaf cake recipe is dairy-free, gluten-free, and low in sugar. 


Samah Dada’s Chocolate Chip Loaf Cake Recipe

Yield: 1 8×8” cake

Active time: 20 minutes

Total time: 40 minutes

Ingredients

1 egg

2 tbsp Thrive Market Non-GMO Almond Butter, Creamy

2 tbsp Thrive Market Organic Virgin Coconut Oil, melted and cooled 

1/2 cup Thrive Market Organic Raw Unstrained Honey or Organic Maple Syrup

1 tsp Thrive Market Organic Vanilla Extract

2 1/4 cups Thrive Market Non-GMO Almond Flour, packed 

Pinch salt

1 tsp Thrive Market Organic Cinnamon

1 tsp Thrive Market Baking Soda

1 cup Thrive Market Organic Light Coconut Milk

1 cup Thrive Market Organic Pecan Halves, crushed, plus more for topping

1/2 cup GoodSam Plain Sugar-Free Chocolate Chips, plus more for topping

Instructions

Preheat oven to 350℉. Line an 8×8” baking dish with parchment paper or grease with coconut oil. 

In a medium bowl, beat the egg. Add almond butter, melted and cooled coconut oil, and honey or maple syrup. Mix until smooth, then add the vanilla extract. 

In a separate bowl, combine almond flour, pinch of salt, cinnamon, and baking soda. 

Combine wet and dry ingredients, then add coconut milk to help everything come together. Fold in the crushed pecans and chocolate chips.

Transfer batter to prepared baking dish. Top with extra crushed pecans and chocolate chips. 

Bake until the sides and tops are golden brown and a knife inserted in the center comes out clean; about 35 to 40 minutes. 

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Kirby Stirland

Kirby Stirland is a writer, editor, and New York transplant living in Los Angeles.

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