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Gluten-Free Chocolate Loaf Cake Recipe

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4.1 from 66 reviews

This Gluten Free Chocolate Loaf Cake is a moist and rich dessert perfect for those avoiding gluten. Made with a blend of gluten free all-purpose flour and cocoa powder, the cake is flavored with espresso powder and topped with a luscious two-tone chocolate frosting made from milk and dark chocolate, butter, heavy cream, and honey. The cake combines the perfect balance of sweetness and depth of chocolate flavor, making it ideal for any celebration or casual treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • ½ cup brown sugar
  • ½ cup white sugar
  • ½ cup olive oil
  • 2 eggs
  • ⅔ cup milk
  • ¼ cup Greek yogurt
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 ⅓ cup gluten free all purpose baking flour, sifted
  • ½ cup cocoa powder, sifted
  • 1 teaspoon espresso powder
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

Frosting

  • 2.5 ounces milk chocolate
  • 2.5 ounces dark chocolate
  • 1 tablespoon butter
  • ½ cup heavy whipping cream
  • 2 tablespoons honey

Instructions

  1. Prepare Wet Ingredients: In a large mixing bowl, combine the brown sugar, white sugar, and olive oil. Beat together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the milk, Greek yogurt, and vanilla extract until fully incorporated.
  2. Combine Dry Ingredients: In a separate bowl, sift together the gluten free all purpose flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Sifting helps to aerate the flour and prevent lumps in the batter.
  3. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients mixture, folding gently to combine just until no dry streaks remain. Avoid overmixing to ensure a tender crumb.
  4. Prepare for Baking: Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal of the cake.
  5. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  6. Make the Frosting: Chop the milk and dark chocolate into small pieces and place in a heatproof bowl. In a small saucepan, heat the heavy whipping cream and butter over medium heat until just about to boil. Pour the hot cream mixture over the chocolate and let sit for 2-3 minutes, then stir until smooth. Stir in the honey to add shine and sweetness.
  7. Frost the Cake: Once the cake is completely cool, spread the chocolate frosting evenly over the top of the loaf. Allow frosting to set slightly before serving.

Notes

  • Use gluten free all purpose flour blend with xanthan gum for best results if your blend doesn’t already contain it.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Make sure the cake is completely cooled before frosting to prevent melting.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
  • Olive oil adds moisture and a subtle fruity note, but can be substituted with vegetable oil if preferred.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-chocolate-loaf-cake-recipe/