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Gluten-Free, Dairy-Free Chocolate Loaf
Sana Yousaf

Gluten,Dairy Free Chocolate Loaf Recipe

A rich, moist chocolate loaf that's gluten-free and dairy-free, perfect for dessert or a cozy snack. Easy to make with pantry staples, this fudgy treat is ideal for those with dietary restrictions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 1 ½ cups gluten-free all-purpose flour blend or almond flour for grain-free
  • ½ cup unsweetened cocoa powder gluten-free
  • 1 tsp baking powder gluten-free
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp xanthan gum omit if flour blend includes it
Wet Ingredients:
  • ¾ cup coconut sugar or maple syrup
  • ⅓ cup coconut oil melted (or avocado oil)
  • 2 large eggs or flax eggs: 2 tbsp ground flaxseed + 6 tbsp water
  • 1 cup almond milk or oat milk
  • 1 tsp vanilla extract
  • ½ cup dairy-free chocolate chips optional

Method
 

  1. Preheat the oven: Prepare your oven to 175°C (350°F). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.
  2. Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum (if needed). Ensure there are no lumps, particularly in the cocoa powder.
  3. Combine the wet ingredients: In a separate bowl, whisk the coconut sugar and melted coconut oil until smooth. Add the eggs (or flax eggs) one at a time, mixing well. Stir in the almond milk and vanilla extract until fully combined.
  4. Blend wet and dry mixtures: Add the dry ingredients to the wet mixture a little at a time, stirring just until combined. To keep the loaf soft, don't overmix. Add the dairy-free chocolate chips, if using, and fold.
  5. Pour and bake: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. A toothpick inserted in the center should come out clean or have a few moist crumbs if you bake it for 40 to 45 minutes.
  6. Cool and serve: After 10 minutes of cooling in the pan, move the loaf to a wire rack to finish cooling. Slice and serve hot or cold!

Notes

  • Storage: Store in an airtight container at room temperature for 2 days or refrigerate for 5 days.
  • Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or in the fridge.
  • Substitutions: Use oat milk for nut-free or flax eggs for vegan. Swap coconut sugar for maple syrup.
  • Texture Tip: Avoid overmixing to keep the loaf tender and moist.
  • Optional: Drizzle with dairy-free chocolate ganache for extra decadence.

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