Baking a simple cake to snack on during the week is a must during the fall and wintertime. I especially love the simplicity of a single layer snack cake like this one because it’s made with half whole-grain flour and olive oil, instead of butter, so I don’t feel as guilty enjoying a slice with coffee in the afternoon or at night after a lighter meal. This cake recipe is made in one bowl and stirred by hand, then poured into an oiled baking dish and baked until golden blondish-brown. It’s super tender with chunks of chocolate peaking throughout the crumb – delicious.
I used spelt flour in this cake recipe, but you can use whole-wheat pastry or whole-wheat white flour instead. The combination of flours gives this snack cake a nuttiness that’s delicate, yet noticeable. Semi-sweet chocolate chips are easy to come by and make a great addition to this cake because who doesn’t love a dose of daily chocolate? Slice and serve this cake with coffee or tea and no one will notice if you sneak a slice for breakfast.
1 cups whole-wheat white or spelt flour
1 1/4 cups all-purpose flour + 1 teaspoon
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 cup olive oil
3/4 cup whole milk
1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Spray or grease a 9-inch tart or cake pan, set aside.
- In a large bowl, add whole-grain flour, 1 1/4 cups all-purpose flour, baking powder and salt, whisk. Make a well in center.
- Add eggs, oil and milk, whisk until smooth. Toss chocolate chips with remaining 1 teaspoons flour (so they don’t sink in batter when baking). Add chocolate chips to batter and stir until combined.
- Pour into prepared pan and bake for 33-35 minutes, or until a toothpick comes mostly clean. Remove and cool completely before slicing. Enjoy!