This Paleo Chocolate Chip Snack Cake is the perfect way to have a sweet healthy breakfast (or anytime snack) that goes great with a cup a coffee or tea. It’s spiked with a healthy dose of collagen that adds some protein, has good fats to give you energy, and a good amount of fiber to keep you fuller longer!
This super simple snack cake mixes up in just one bowl (cuz less dishes is always a good thing) and it’s super freezer friendly. I like to prepare one batch on a Sunday, let cool completely, slice and freeze in a stasher bag and pull out a slice for lunches or a midweek afternoon snack whenever the mood strikes.
The snack cake is relatively low in sugar (only 1/2 cup coconut sugar in the loaf) and you can use a super dark chocolate instead of these mini semi sweet chips to keep the sugar super low. It’s paleo friendly, gluten free, grain free, and dairy free but you’ll have even the pickiest of eater fooled with this delicious recipe!
Paleo Chocolate Chip Snack Cake (with Collagen Protein!)
paleo (gluten free, grain free, dairy free), no refined sugar, freezer friendly
This easy to make Chocolate Chip Snack Cake mixes up in just one bowl and is a healthified option for a sweet breakfast (or anytime snack). It's packed with collagen protein, has good fats and fiber, and studded with chocolate chips! It's gluten/grain/dairy free but you'll have the pickiest of eaters fooled with this delicious recipe!
- 1/2 cup coconut yogurt or other non-dairy yogurt
- 1/2 cup coconut sugar
- 3 tbsp coconut oil melted and cooled
- 3 eggs pasture raised, if possible
- 1/4 cup non-dairy milk I used homemade almond milk
- 2 tsp vanilla
- 1 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup collagen hydrosolate
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup mini (or regular) chocolate chips
Preheat oven to 350 and prepare loaf pan by greasing with extra coconut oil or lining with parchment paper
In a stand mixer, or by hand, mix together coconut yogurt, coconut sugar, and coconut oil light and fluffy
Then beat in 1 egg at a time
Stir in milk of choice and vanilla, scraping down sides of bowl to ensure everything is well combined
Add in all the dry ingredients (except chocolate chips) just until well incorporated, ensuring not to over mix
Then stir in chocolate chips, pour batter into loaf pan, and set in middle rack of oven
Bake for 55-57 minutes checking for doneness by sticking with a toothpick
Let cool in loaf pan for about 10 minutes then move to cooling rack to cool all the way. Slice and serve! Will keep for a day or so in an airtight container, afterwards slice remaining portion and put in freezer!
This snack cake is a great snack to make at the beginning of the week to have healthy snack options on hand for the rest of the busy week. Just slice and place in freezer! Lightly toast when ready to eat.
If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna
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