Chocolate & Jam Tea Cake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 280.8
  • Total Fat: 13.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 253.5 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Chocolate & Jam Tea Cake calories by ingredient


Introduction

A mix of homemade fig and peach jams add luscious flavour and moisture to this cocoa-based tea cake. Mesquite flour and maca powder add even more richness, while cacao nibs add crunch and chocolate chips add bursts of sweetness! A mix of homemade fig and peach jams add luscious flavour and moisture to this cocoa-based tea cake. Mesquite flour and maca powder add even more richness, while cacao nibs add crunch and chocolate chips add bursts of sweetness!
Number of Servings: 10

Ingredients

    2 tbsp ground chia
    ½ cup hot water
    ½ cup non-hydrogenated shortening (or coconut oil), softened
    ¼ cup brown sugar
    1 tbsp Truvia Spoonable
    1 tbsp vanilla
    1 cup jam (any flavour - I used half vanilla-peach and half fig)
    ¾ cup almond or coconut milk
    1 ½ cups flour
    2 tbsp mesquite flour
    1 tbsp maca powder
    2 1/2 tsp baking powder
    1 tsp salt
    ½ cup cocoa powder
    2 tbsp miniature chocolate chips
    2 tbsp cacao nibs

Directions

Preheat oven to 350°F and grease a loaf pan.
Whisk together the chia seed and hot water, set aside.
In a large bowl, cream together shortening, sugar and Truvia.
Beat in chia mixture and vanilla, then stir in jam and almond milk.
Add flours, maca powder, baking powder, salt and cocoa, mixing until just combined.
Fold in the chocolate chips and cacao nibs.
Bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool 10-15 minutes in the pan, then turn out onto a rack and cool completely.

Serving Size: Makes one 9x5" loaf, 10 slices