Make this Walnut and Carob Chip Loaf whenever you’re craving both vanilla cake and sweet carob treat, or even nutty chocolate chip cookies! It’s tender cake meets decadent carob chip cookies! Our walnut and carob chip loaf features a light and extra moist texture and is loaded with pure carob chip goodness in every bite. It has the sophistication of a flavorful soft crumb but trust us, it is really easy to make. There’s no complicated fancy decorating required either. In our book, that’s a huge plus!
Speaking of pluses, here’s a brief list of what is to love about this original Australian Carob creation. There’s no dairy in this recipe. No refined sugar used either. On top of that, this amazingly moist carob loaf cake is also gluten-free!
An adaptation of our Carob Almond Vanilla Cake recipe, this carob chip cake recipe is incredibly plush because it is made with unsweetened apple sauce and extra virgin olive oil, instead of butter, which also gives it a rich batter. Crushed walnuts, vanilla, lemon zest and maple syrup complement the naturally sweet profile of homemade carob chips.
Walnut and Carob Chip Loaf Details
- Homemade Carob Chips. The heavenly decadence of this loaf is anchored on unsweetened carob chips that we specially made using the carob chip recipe that we developed. Made with two ingredients, they are the best carob chips, if you ask us.
- Nutty Taste. Crushed walnuts pair well with carob chips and together, they crown this recipe with an indulgent flavor profile.
- Gluten Free But Extra Moist. The delectably soft texture is a result of using almond flour and whipped egg whites.
- Dairy Free. In lieu of butter, we used unsweetened apple sauce and extra virgin olive oil.
- Refined Sugar Free. Organic and real maple syrup acts as natural sweetener. The carob powder ingredient in homemade carob chips also takes the place of sweeteners.
If you’re looking for a fruit-based carob loaf to pair with this, you will love our Blueberry Coconut and Carob Loaf recipe.
RECIPE. Walnut and Carob Chip Loaf
- 2 cups almond flour, super fine
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 4 large eggs, beaten
- 2 large egg whites, whipped
- 1/2 cup extra virgin olive oil
- 1/4 cup organic real maple syrup
- 2 tbsps lemon zest
- 1 tbsp apple cider vinegar
- 1 tbsp pure and real vanilla extract
- 1 cup Carob Chips, (we recommend our recipe for homemade carob chips)
- 1/2 cup walnuts, crushed
- Preheat oven to 350F and lightly grease your choice of non-stick loaf pan or two mini-loaf pans (we used the latter).
- In a medium-size bowl, combine the beaten eggs, maple syrup, olive oil, apple cider vinegar, vanilla extract and lemon zest.
- In a large mixing bowl, add the almond flour, baking powder, cinnamon, and kosher salt. Mix thoroughly.
- Then add the wet mixture into the dry mixture. Mix well until well-incorporated and until no large lumps remain.
- Once fully combined, fold in the whipped egg whites using the cut and fold technique. The batter should be thick but pourable.
- Fold in carob chips and walnuts.
- Pour batter into desired loaf pan size. Or if using mini-loaf pans, divide batter evenly between prepared mini-loaf pans and bake on a center rack for 35-40 minutes. Or until a toothpick inserted in the middle comes out clean and the edges and surface appear golden brown. Please watch your oven because all ovens are different.
- Let cool for 15 minutes in the loaf pans. To remove from pans, run a dull knife (careful not to scratch/damage the side of the pans) around the edge of the pans to loosen the loaf.
- Store loaf in the refrigerator for 3-4 days.