Gluten-Free Dairy-Free Chocolate Loaf Cake Recipe
This Gluten-Free and Dairy-Free Chocolate Loaf Cake is a moist, rich, and indulgent treat that caters to various dietary needs without compromising on flavor. Perfect for those avoiding gluten and dairy, this cake uses wholesome ingredients to deliver a decadent chocolate experience. Whether you're serving it at a gathering or enjoying a slice with your afternoon tea, this loaf cake is sure to satisfy your chocolate cravings.
Ingredients
- 1½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup pure maple syrup
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips optional
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs. Add maple syrup, almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined. If using, fold in the dairy-free chocolate chips.
- Bake: Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Store the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap the loaf tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Variations: Add chopped nuts or dried fruit for extra texture and flavor.
- Sweetness: Adjust the amount of maple syrup to your taste preference.