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chocolate cake on wire rack
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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

Ingredients

  • 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

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 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.

Notes

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.

Nutrition

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