This Gluten-Free Chocolate Loaf Cake recipe is made with almond flour, almond butter, cocoa powder, and sweetened with maple syrup. Topped with a dairy-free chocolate ganache! Vegan.
This is a chocolate lovers cake.
Thick, moist slices topped with a dreamy ganache and as easy as a quick bread.
Why you'll love this recipe
- Rich chocolate flavor
- Easy recipe!
- Simple chocolate glaze
- Vegan and gluten-free means this fits into just about everyone's diet!
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Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Ground flaxseed - This is our egg substitute. It thickens up into a gel when mixed with water.
Unsweetened applesauce - This makes for a moist chocolate loaf cake and adds a natural sweetness, replacing the need for oil.
Maple syrup - The warmth of maple enhances the flavor. Plus, it is a great refined sugar-free option.
Creamy almond butter - With protein and fat, almond butter acts as our binder while also thickening the loaf batter.
Almond flour - This gluten-free flour is the base and helps make moist crumbs.
Unsweetened cocoa powder - I used Dutch-processed cocoa powder, but natural cocoa powder (or cacao powder) will substitute well. It will just have a more intense cocoa flavor.
Dairy-free chocolate chips - Mixed with almond milk these create an amazing dairy-free ganache to top our simple chocolate cake.
Step-by-step instructions
Preheat the oven temperature to 350 degrees Fahrenheit. Grease a 9x5 loaf pan and line it with parchment paper overhangs.
Step 1: Prepare your flax eggs in a small bowl and set aside. Melt the chocolate chips and set aside.
Step 2: Add the dry ingredients (almond flour, cocoa, baking soda, baking powder, salt) to a medium bowl. Whisk to combine.
Step 3: Combine the applesauce and maple syrup in a separate bowl. Add flax eggs, almond butter, and vanilla extract. Fold in cooled melted chocolate.
Step 4: Add the almond flour mixture to the wet ingredients. Pour the batter into the prepared pan and smooth the top with a rubber spatula or wooden spoon.
Step 5: Set bake time for 55-60 minutes or until a tester comes out mostly clean. Allow cooling completely on a cooling rack.
Step 6: Prepare the ganache: Heat for 30 seconds, then stir until the chips are melted.
Step 7: Remove the loaf from the pan and transfer it to a cutting board or serving plate. Pour the chocolate on top of the cake and smooth.
Step 8: Slice with a sharp knife and serve.
Tips
There are a few tips for baking this recipe to make things easier.
- Make sure the almond butter has been well-stirred before measuring.
- Use a tester or toothpick or fork to check for doneness. This is a dense, moist cake. Don't worry if it sinks slightly in the middle.
- Start by preparing your flax eggs and melted chocolate so they have time to sit before use.
- Allow the loaf to cool completely before topping it with ganache or slicing.
- For a cleaner slice, wipe the knife with a damp paper towel after each cut.
Variations
- Fold in mini chocolate chips or dark chocolate chips into the batter (like in my peanut butter double chocolate banana bread!)
- Top frosting with gluten-free sprinkles
- Serve each slice with a dollop of coconut whipped cream
FAQs
Lining the pan with parchment will allow you to easily lift the entire cake from the pan once cool. Then, dip your knife blade into hot water and dry it with a towel. Do this between every slice and you will have clean, neat slices.
With chocolate cake recipes, you can't rely on color. And especially for this cake, which is like a brownie, you will want to put a tester in the center of the cake. It is done when the tester comes out mostly clean with just a few crumbs.
A loaf cake is any cake that is baked in a loaf pan. This includes a pound cake, but it does not always have to be a pound cake.
More gluten-free cake recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Chocolate Loaf Cake
Equipment
Ingredients
- 2 tablespoons ground flaxseed + 6 tablespoons water
- ⅔ cup (130g) dairy-free chocolate chips melted and cooled
- 1 ¾ cups (188g) almond flour
- ½ cup (50g) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup (8oz) unsweetened applesauce room temperature
- 4 tablespoons maple syrup room temperature
- ⅓ cup (95g) all-natural creamy almond butter
- 1 tablespoon pure vanilla extract
Chocolate Ganache Frosting
- 8 tablespoons (4 oz) dairy-free chocolate chips
- 4 tablespoons unsweetened almond milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil or cooking spray and then line with parchment paper. Allow parchment to hang over each side slightly.
- Prepare your flax eggs in a small bowl and set aside. Place ⅔ cup chocolate chips in a small microwave-safe bowl. Heat for 30 seconds, then stir until remaining chips are melted. Set aside to cool.
- Add the almond flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. Whisk to combine.
- Combine the applesauce and maple syrup in a separate large bowl. Whisk until incorporated. Add flax eggs, almond butter, and vanilla extract, whisk to combine. Fold in cooled melted chocolate.
- Add the dry ingredients to the wet ingredients and stir until thoroughly integrated (the batter will be thick). Pour the batter into prepared pan and smooth top with a spatula.
- Bake for 55-60 minutes or until a tester comes out mostly clean. Allow cake to cool completely in pan on a wire rack. (This is a dense, moist cake, it may sink slightly in the middle.)
- Once loaf cake has cooled, prepare the chocolate ganache: Combine the chocolate chips and almond milk in a small microwave-safe bowl. Heat for 30 seconds, then stir until remaining chocolate chips are melted.
- Remove cake from pan using the parchment 'handles' and transfer to a cutting board or serving plate. Pour chocolate ganache over top of cake and smooth with a back of a spoon. Ganache will harden as it cools. Slice with a sharp knife and serve. For a cleaner slice, wipe knife with a damp paper towel after each cut.
Notes
- Make sure the almond butter has been well-stirred before measuring.
- Allow cooling completely before topping with ganache or slicing.
- For a cleaner slice, wipe the knife with a damp paper towel after each cut.
Daran
This cake was a hit in my house! It is very fudgy and chocolatey and dense, and is not super sugary like most cakes! By the way, I appreciated that you linked to the brand of cocoa powder you used, so I could see that you used dutch-process cocoa. I suggest that you explicitly call that out in your chocolate recipes in case anyone misses it, since I imagine it affects how the cake turns out.
Tessa
Thank you, Daran!