Looking for some healthy(ish) Easter recipes to try? This Chocolate Chip Hot Cross Bun Cake has all the flavours of hot cross buns without any of the gluten, dairy or refined sugar. We also have a great spelt hot cross bun recipe and a peanut butter filled easter egg recipe on our app.
Wondering why we went for a hot cross bun inspired cake rather than your classic HCB?
Well, turns out with everyone having more time at home, niche ingredients like yeast, are sold out at a number of major supermarkets. Having more time at home means we finally have the opportunity to try out all those more complex recipes like making bread and pasta from scratch. We, unfortunately, didn’t get in on time and after 3 failed attempts to track down yeast, decided to get a little creative and try it out in cake form. No regrets!
In lieu of the current situation, our focus has been on creating nourishing recipes that are easy to prepare and containing simple, long life ingredients. This cake has less than 10 ingredients and can be whipped up from start to finish in under an hour. No sitting / rising time here.
For the chocolate chips and drizzle we’ve used Alter Eco dark chocolate. If you have more of a sweet tooth, we’d recommend trying their dark salted burnt caramel or salted burnt butter. We recommend serving with flaked almonds or crushed nuts of choice for added crunch, flavour (and protein).
3 cups gluten free flour
1/3 cup coconut sugar
2 tsp baking powder
2 1/2 tsp allspice
1 cup warm oat milk
2 organic free range eggs, whisked
1/4 cup coconut butter or coconut oil, melted
120 grams Alter Eco dark chocolate, roughly chopped (reserve some chocolate to drizzle on top)
1/2 cup currants
Flaked almonds, to serve (optional)
- Preheat oven to 180 degrees C.
- Combine all dry ingredients in a large mixing bowl, mix well.
- Create a well in the centre and slowly add the oat milk, eggs and coconut butter. Gently mix.
- Stir through the chocolate and currants.
- Grease and line a ring tin. Pour the mixture in and bake for 30 minutes.
- Allow to sit for 20 minutes before removing from tin.
- Drizzle chocolate and sprinkle with flaked almonds (optional).