Valentine’s day is next week, so I’ve been having fun in the kitchen and experimenting with some sweet treats. This holiday generally has a large focus around chocolate, and strawberries are often incorporated as well. I used these two popular ingredients to make a double chocolate strawberry loaf. The combination of the cocoa powder and the chocolate chips makes this super rich.
This is sweeter than a loaf of bread, but not quite as sweet as a cake. If you want, you can elevate this to triple chocolate and drizzle a chocolate glaze over the top. I skipped this step to keep it simple and instead just topped it with more chips. Feel free to add in nuts, shredded coconut, or whatever other add-ins you would like.
This is sweeter than a loaf of bread, but not quite as sweet as a cake. If you want, you can elevate this to triple chocolate and drizzle a chocolate glaze over the top. I skipped this step to keep it simple and instead just topped it with more chips. Feel free to add in nuts, shredded coconut, or whatever other add-ins you would like.
YIELDS
8–10 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp Bobs Red Mill egg replacement
- 2 tbsp water
- 1/2 cup cane sugar
- 1/3 cup grape seed oil
- 1 cup almond milk
- 1 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 cup cocoa powder
- pinch sea salt
- 1/2 cup chocolate chips
- 1/2 cup fresh strawberries, diced
Directions
1. Preheat oven to 350°F.
2. In a small bowl, combine the egg replacement with the water and stir. Set aside.
3. In a large mixing bowl, cream together the oil and sugar.
4. Add the egg replacement, milk, and vanilla and mix well.
5. Add the flour, cocoa powder, baking soda, and salt, and mix until combined.
6. Fold in the chocolate chips and strawberries. Top with additional chocolate chips if desired.
7. Pour into a lightly greased loaf pan and bake for 50–60 minutes, until a toothpick comes out clean.
8. Remove from oven and let cool on a wire rack before cutting and serving.
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Photo: Lauren Sacerdote
