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+ servings
chocolate cake on wire rack

Chocolate Loaf Cake

This Chocolate Loaf Cake recipe is made with almond flour, almond butter, unsweetened cocoa powder, and sweetened with maple syrup. Topped with a dairy-free chocolate ganache.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 492kcal
Author Tessa


  • 2 tablespoons ground flaxseed + 6 tablespoons water
  • 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
  • cup (95g) all-natural creamy almond butter
  • 1 tablespoon pure vanilla extract

Chocolate Ganache Frosting


  • 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 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.
  • Cake is best the day it is made but can be stored in an airtight container for 2-3 days.


Tips for Baking:
  • Make sure the almond butter has been well-stirred before measuring.
  • Start by preparing your flax eggs and melted chocolate so they have time to sit before use.
  • Allow cake to cool completely before topping with ganache or slicing.
  • Wet a paper towel to wipe blade of knife clean between each slice.
  • This is a dense, moist cake. Don't worry if the cake sinks slightly in the middle.


Calories: 492kcal | Carbohydrates: 43g | Protein: 15g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 210mg | Potassium: 288mg | Fiber: 12g | Sugar: 22g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 6mg