Gluten-Free Dairy-Free Chocolate Loaf Cake Recipe

Do you want a decadent and indulgent chocolate cake that meets your dietary needs? This Gluten-Free, Dairy-Free Chocolate Loaf Cake recipe is a game-changer for dessert options. Fudgy, moist, and chocolatey in taste, this loaf cake is perfect for birthdays, tea time, or as a comforting dessert. Made in under an hour and a half, it is easy to make, budget-friendly, and especially well-suited to the gluten-free and dairy-free in your life.

I made this recipe for a friend with dietary restrictions, and it was a hit even with non-restricted eaters! The secret lies in simple swaps like almond milk and coconut oil, which keep it decadent without gluten or dairy. Whether you’re new to allergen-free baking or a seasoned pro, this cake will become a staple. Let’s explore how to make gluten-free chocolate loaf that everyone will love!

How to Make Gluten-Free Chocolate Loaf

Making a gluten-free chocolate loaf is straightforward with the right ingredients and techniques. This recipe uses a gluten-free flour blend and dairy-free substitutes to achieve a tender, moist crumb. The loaf shape makes it easy to slice and serve, perfect for sharing or gifting.

Ingredients

• Main Ingredients:
  • 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum, like Bob’s Red Mill)
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup almond milk (or oat milk for nut-free)
  • ⅓ cup coconut oil, melted (or vegetable oil)
  • 1 teaspoon vanilla extract
  • ½ cup hot water (to bloom cocoa)
• Dairy-Free Ganache:
  • ¾ cup dairy-free dark chocolate chips (like Enjoy Life)
  • ½ cup canned coconut milk (full-fat, shaken)
• Optional Add-Ins:
  • ½ cup dairy-free chocolate chips (for extra richness)
  • 1 teaspoon instant coffee (to enhance chocolate flavor)

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Step-by-Step Instructions

Follow these simple steps to bake a gluten-free, dairy-free chocolate loaf cake that’s as delicious as it is inclusive.

1. Preheat the oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
2. Mix dry ingredients: In a large bowl, whisk together gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine wet ingredients: In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract. Pour into dry ingredients and stir until just combined. Add hot water and mix until smooth—the batter will be thin.
4. Add optional mix-ins: Fold in dairy-free chocolate chips or instant coffee, if using, for extra flavor.
5. Bake: Pour the batter into the greased loaf pan. Bake 50 to 60 minutes, or until a toothpick test in the center comes out clean or has only a few moist crumbs. If the top is becoming too dark, cover it with aluminum foil after 40 minutes.
6. Leave the cake in the pan for 10 minutes. Then take it out with the parchment paper onto a wire rack to cool entirely.
7. Create dairy-free ganache: Scald coconut milk in a small saucepan. Pour over dairy-free chocolate chips in a bowl. Allow to stand 2 minutes, and then stir to smooth. Spread over cooled cake.
8. Serve: Slice and serve, or refrigerate for 30 minutes to set ganache. Enjoy!

Is Chocolate Loaf Cake Dairy-Free?

Is chocolate loaf cake dairy-free? This recipe is 100% dairy-free, using almond milk, coconut oil, and dairy-free chocolate instead of milk, butter, or cream. Always check labels on gluten-free flour blends and chocolate chips to ensure no hidden dairy, especially if you have allergies. Brands like Enjoy Life and King Arthur Flour are reliable dairy-free options.

What Flour Is Best for Gluten-Free Baking?

What flour is best for gluten-free baking? A high-quality gluten-free all-purpose flour blend with xanthan gum is ideal for this cake. Blends such as Bob’s Red Mill or King Arthur Flour replicate the composition of the wheat flour to create the end product soft. Avoid using individual flours such as almond or coconut flour since they require different ratios and create a dense end product.

Can I Use Almond Milk in Chocolate Cake?

Can I use almond milk in chocolate cake? Yes, almond milk is a fantastic dairy-free substitute in this recipe. It adds moisture and a subtle nutty flavor that complements chocolate. Oat milk or soy milk work well too, especially for nut-free diets. Ensure the milk is unsweetened to control sweetness.

What Makes Chocolate Cake Moist Without Dairy?

What makes chocolate cake moist without dairy? Hot water blooms the cocoa, enhancing flavor and moisture, while coconut oil adds richness. Eggs provide structure and tenderness, and the right flour blend prevents dryness. Overmixing can toughen gluten-free cakes, so stir just until combined for a moist, fudgy texture.

How to Make Dairy-Free Ganache

How to make dairy-free ganache is simple with coconut milk. Full-fat canned coconut milk mimics cream’s richness, creating a glossy, pourable ganache. Heat it gently, pour over dairy-free chocolate chips, and stir until smooth. For a thicker ganache, use less coconut milk (e.g., ⅓ cup). Refrigerate briefly for a spreadable consistency.

Can You Freeze Gluten-Free Chocolate Cake?

Can you freeze gluten-free chocolate cake? Absolutely! Wrap cooled cake in foil and plastic and freeze for up to 3 months. Thaw overnight in the fridge before assembling with ganache. Slices can be frozen in airtight containers for a quick solution.

How Long to Bake Gluten-Free Loaf Cake?

How long to bake gluten-free loaf cake? This recipe takes 50–60 minutes at 350°F. Gluten-free batters can be denser, so check doneness with a toothpick. If it’s still wet after 60 minutes, bake in 5-minute increments, covering with foil to prevent over-browning.

What Oil Is Best for Dairy-Free Cakes?

What oil is best for dairy-free cakes? Coconut oil is excellent for its rich flavor and moisture, but vegetable oil or avocado oil are neutral alternatives. Avoid olive oil, as its strong taste can overpower chocolate. Melted coconut oil blends smoothly, keeping the cake soft and tender.

Does Gluten-Free Cake Taste Different?

Does gluten-free cake taste different? When done right, gluten-free cake tastes nearly identical to traditional versions. High-quality flour blends and proper moisture (from oil and milk) mask any differences. Some notice a slightly denser texture, but the intense chocolate flavor in this recipe steals the show.

Nutrition Information

Approximate nutritional breakdown per serving (based on 10 slices):

• Calories: 320 kcal
• Protein: 4g
• Carbs: 40g
• Fat: 16g
• Fiber: 3g
• Sugar: 25g

Note: Values vary based on flour and milk used. Use an online calculator for precision.

Why You’ll Love This Recipe

This Gluten-Free, Dairy-Free Chocolate Loaf Cake is a must-try because it’s:

• Quick & Easy: Ready in just over an hour.
• Allergen-Friendly: Perfect for gluten-free and dairy-free diets.
• Versatile: Great for dessert, snacks, or gifting.
• Decadent: Rich chocolate flavor without compromise.

Pairing Suggestions

Pair this cake with:

• Coffee: Enhances the chocolate depth.
• Berries: Fresh raspberries for a tart contrast.
• Non-Dairy Ice Cream: Vanilla oat milk ice cream for indulgence.

You May Want to Try More Dessert Recipes:-

• Quick & Easy Pumpkin Crumble Bars Recipe
• Baked Acorn Squash with Cranberries and Walnuts Recipe
• Pumpkin Cheesecake Brownies Recipe
• Soft Pumpkin Spice Cookies Recipe
• Easy Fluffy Vanilla Cake Recipe

Final Thoughts

This Gluten-Free, Dairy-Free Chocolate Loaf Cake Recipe proves you don’t need gluten or dairy for a decadent dessert. Perfect for any occasion, it’s moist, chocolatey, and easy to make. Try it today and share your twists in the comments!