If your idea of a perfect afternoon includes a cup of tea, a comfy chair, and a slice of something homemade, this one’s for you. Pamela Higgins’s Vanilla & Chocolate Summer Berry Loaf is part cake, part snack, and fully divine. A little marbled, a little fruity, and just the right amount of sweet (thanks to our Natvia Gut Activated Synbiotic Sweetener), this loaf is the kind of bake that never lasts long.
Ingredients
150g gluten-free flour
100g Gut Activated Synbiotic sweetener
4 tablespoons cocoa powder
1 teaspoon baking powder
3 tablespoons oil
2 eggs
150ml milk of choice
1 teaspoon vanilla extract
80g frozen berries
60g no added sugar dark chocolate, cut into chunks
Method
Mix together the flour, sweetener and baking powder in a mixing bowl.
Whisk together the oil, eggs, milk and vanilla extract then pour into the bowl and mix until a batter forms.
Spoon half of the mixture into a different bowl and mix in the cocoa powder plus another 2-3 tablespoons milk and set aside.
Stir the berries and chocolate chunks in the vanilla mixture.
Grease and line a loaf tin, then alternate adding in spoonfuls of each - do one layer, then repeat a layer on top (make sure you alternate the batter so it’s the opposite of what is on the bottom!).
Bake at 180C for 35-40 minutes - halfway through, cover with tin foil - until golden and firm.
Leave to cool in the tin, then pop out of the tin, cut up and enjoy!
Recipe Data
Prep Time: 15 minutes Bake Time: 35–40 minutes Total Time: 55 minutes
Includes foil covering halfway through baking and cooling in tin.
