Biccy Boms Chocolate Loaf

This Biccy Boms chocolate loaf is the most divine, gooey cake you’ll ever come across! When it comes out of the oven it’s baked on the outside but perfectly wobbly and moist on the inside. Leave it to cool for about 15 minutes and then spread on the smooth chocolate spread. If you want to you can leave the chocolate spread out and just have the cake as it is, but we think it takes it to another level of chocolate indulgence with it on! We topped our loaf with chocolate Biccy Boms, almond butter Nugglets and fresh strawberries. Enjoy it whilst it’s hot or if your more of a fridge-cake kind of person leave it in the fridge to cool and then tuck in.

Have we got you craving chocolate now? Why not check out our Baked Hot Fudge Brownie Pudding or our Cookies & Cream Pop Tarts

You’re recreations are the best! Don’t forget to tag me so that I can see them all #LiviasKitchen

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ingredients

Chocolate sponge

  • 135g cashew butter (1/2 cup)
  • 250ml maple syrup (1 cup)
  • 50g coconut oil (melted
  • 1/4 cup)
  • 185ml almond milk (3/4 cup)
  • 30g cacao powder (1/4 cup)
  • 260g ground almonds (2 cups + 1/3 cup)
  • 105g oat flour (1 cup)
  • 30g coconut sugar (3 tbsp)
  • 2 tsp instant coffee powder
  • A pinch of salt

Chocolate spread

  • 130g smooth nut butter (1/2 cup)
  • 8g cacao powder (1 tbsp)
  • 125ml maple syrup (1/2 cup)
  • A pinch of salt

Toppings

  • 1 pack of Biccy Boms (6 Biccy Boms)
  • 1 pack of Nugglets (7 Nugglets)
  • 4 strawberries
time
Clock
1 hour + 15 minutes
prep:
20 minutes + 20 minutes
cook:
20 minutes + 20 minutes
level
1
Super Easy
method
  • Makes 10 slices.

  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Whisk together the cashew butter, maple syrup, melted coconut oil and almond milk in a bowl.

  • Add the cacao powder, ground almonds, oat flour, coconut sugar, instant coffee powder and salt and whisk again until everything’s combined.

  • Pour you batter into a lined tin (20cm x 10cm) and bake in the middle of your oven for 35 minutes.

  • When your cake is done leave it too cool for 15 minutes. Then get it out of the tin and onto a plate.

  • Make your chocolate spread by mixing all of the ingredients (smooth nut butter, cacao powder, maple syrup and salt) in a bowl with a spoon.

  • Chop up your Biccy Boms, Nugglets and strawberries.

  • Spread your chocolate spread on top of the cake and sprinkle on your toppings.

  • Enjoy the cake straight away or leave it in an air-tight container in the fridge for up to 4 days.

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