A decadent and deliciously tender gluten free Chocolate Loaf Cake. It’s not over-sweet, but is exceptionally chocolately and perfect for a special tea or bake sale.
Two recipes shared: One topped with dark chocolate ganache and the other, a gluten free version of Nigella Lawson’s Quadruple Chocolate Loaf Cake. Both optional dairy free.
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Chocolate Loaf Cake was first published on the blog on 9th July 2014… It has been completely re-vamped and updated 22nd February 2023 (if you need the old recipe, please contact me direct)
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My BEST-EVER Gluten Free Chocolate Loaf Cake
This is my best ever gluten free Chocolate Loaf Cake. While I’ve had a recipe for Chocolate Loaf Cake on the blog since 2014, I recently remade the original one and decided it no longer met my exacting standards! I’ve now worked on a whole new recipe… Until I’m happy. Feel ‘sad’ for the family… They were served no less than 5 ‘experimental’ cakes in one week. 😂
But here we are… A rich, moist, very chocolatey gluten free sponge, which is the perfect loaf to decorate or ‘pimp’ however you choose. It can be made in a large 2 pound tin… or baked as 2 smaller loaves (or indeed mini loaves).
Either way, to prove just how versatile it is, I’m sharing TWO recipes with you… The simpler chocolate-chip studded, ganache-drizzled and chocolate (flake)-topped version… AND my own de-glutened take on Nigella Lawson’s Recipe for Quadruple Chocolate Loaf Cake… Infused with chocolate drizzle, before being decorated!
Which would you eat first?
Why gluten free loaf cake is perfect for bake sales…
When I made my original gluten free Chocolate Loaf Cake, it was for a bake sale. For anyone with Coeliac Disease (Celiac), bake sales can be a disappointing affair… Either
a) There are no gluten free options at all…
b) The only available option is a bl**dy brownie… OR
c) The gluten free option has been placed on a plate next to all the other cakes and has been contaminated by the spilling over of wheaty crumbs.
So… I always try to create something different. And loaf cakes are perfect! Just like cupcakes, cookies and traybakes, they are easy to slice and portion in advance, meaning there is no need for contamination risk from inadvertent cutting… Once cut, the cake slices can be stored in a deep tin or container (clearly labelled ‘gluten free’ with instructions about how to store and serve) to keep it as safe as possible.
Can I make this recipe dairy free as well as gluten free?
While the recipe provided is already gluten free, it can also be made dairy free with a couple of very simple subs… For a dairy free – gluten free cake:
- Use a nice creamy dairy free block alternative to the butter (I recommend either Stork Baking Block or Flora Plant B+tter).
- Make the buttermilk with dairy free milk.
- Check that the chocolate chips used in the cake, the ganache and/or the decoration are also safely dairy free.
What’s the best gluten free flour for making Chocolate Loaf Cake?
In the course of development, I tested my chocolate loaf cake with two different flour blends. I also tested it with and without ground almonds. Both the flour blends (my Gluten Free Alchemist white Blend A and my rice-free, wholegrain Blend B – Both of which can be found at the bottom of my page on Gluten Free Flours and Flour Blending) worked well. I personally prefer the wholegrain blend for chocolate cake as it gives a lovely additional depth of flavour and darkness to the sponge.
Nonetheless… If both of these work well, then I have no doubt that any other well-balanced flour BLEND (including Doves Freee gluten free plain flour) can also be used.
The ground almonds offer additional tenderness to the crumb and (more significantly) better shelf-life. They also give a very subtle nuttiness in the bite, which I personally love.
Can I make this cake nut free (without ground almonds)?
Yes. When testing my gluten free Chocolate Loaf Cake, I made versions with and without ground almonds. While the almonds do add a little extra shelf life, the loaf cake is still really delicious when made with just flour. To make a nut-free version, replace the almonds weight for weight with additional flour. And…
To compensate for a slight difference in the hydration needs of gluten free flour vs ground almonds, it is worth adding an additional tablespoon of milk to the mix. Otherwise, follow the recipe as stated.
Ingredients needed to make gluten free Chocolate Loaf Cake
This loaf cake recipe contains nothing fancy and you should have most of what you need already in the larder….
- Gluten free flour blend (and ground almonds) – discussed above…
- Xanthan Gum – It’s a very little amount to support the risk of crumbliness as the cake ages. But I have also tested the recipe without adding it! And if you can’t tolerate it, you can either leave it out or sub with ground psyllium husk (at 1 teaspoon instead of ½).
- Baking powder and a touch of bicarbonate of soda (baking soda) – to make the loaf cake rise. Read the baking powder label to check it’s gluten free.
- Cocoa Powder – for a rich, deep chocolate flavour.
- Butter (or block dairy free alternative – discussed above).
- Caster Sugar – I prefer golden caster sugar to white… It’s slightly less refined and gives a better depth of flavour.
- Eggs – The recipe has been developed using UK Large eggs. Check my International Egg Size and Weight Comparison Chart for your equivalent/weight.
- Milk and Lemon Juice – to make the best buttermilk for moisture and soft texture!
- Vanilla Extract
- Chocolate Chunks… Obviously! Mine were dark, but it’s up to you…
- Whatever you want to decorate with…
Nigella’s Quadruple Chocolate Loaf Cake…
For anyone wondering about Nigella’s Quadruple Chocolate Loaf Cake… It’s a particularly decadent, slightly sweeter option than making Chocolate Loaf Cake with a straight ganache. I know that sounds a bit back to front, but when I make ganache, I tend to use dark chocolate, which makes it rich and decadent rather than ‘sweet’.
The ‘quadruple chocolate’ elements are this…
- Cocoa in the sponge
- Chocolate chips in the sponge
- Homemade Chocolate Drizzle – poured and brushed over while the cake is still warm… It’s the chocolate version of ‘lemon drizzle’, made with cocoa, sugar and water.
- Chocolate (grated/curls/chopped) to decorate by sprinkling on top of the cake.
Other ways to decorate your Cake
The great thing about this particular gluten free Chocolate Loaf Cake is that it’s not over-sweet. And that makes it a great canvas for decorating as you wish. Try…
- Dark Chocolate Ganache and crushed milk chocolate flake (simple and delicious)… Or any other chocolate sprinkles.
- Traditional chocolate ‘pouring’ icing made with icing sugar. The recipe used with my Pear and Chocolate Cake is perfect!
- Pipe some decorative Chocolate Butter Icing, Mocha Buttercream or even Nutella Buttercream over the top.
- Go Vanilla… with basic Vanilla Butter Icing or my less-sweet Vanilla Custard Buttercream.
- Drizzle lines of melted white chocolate for colour contrast.
- Add some colourful sugar sprinkles on top of buttercream or ganache for a party cake.
- ‘Do’ Easter with crushed pastel Mini Eggs.
- Or just go naked… The cake that is!
And heads-up… This cake is also divine served as a full-on dessert with custard, cream, or ice cream.
Storing and Freezing Chocolate Loaf Cake
Once made, this cake should stay fresh for about 4 days providing it is either well-wrapped or stored in an airtight container. It is best stored at room temperature, rather than in a fridge.
The cake can also be wrapped well and frozen, where it should keep fine for up to 3 months.
If making the Nigella version with drizzle and chocolate decoration, then it can be frozen completely decorated. However, if you intend to decorate with either ganache, buttercream or icing sugar icing, then I would freeze the cake undecorated. When ready to serve, defrost completely and decorate as you wish.
Ready to make a gluten free Chocolate Loaf Cake?
Thank you so much for visiting Gluten Free Alchemist. I hope you love my loaf cake (however you choose to eat it). I’d love to hear what you think… Either leave a comment at the bottom of the post (I love reading them)… Alternatively, send a message on social media. Or better still… Take a photo of your delicious cake and tag me in! (Instagram, Facebook or Pinterest (@glutenfreealchemist)).
For lots of other ‘big’ cake inspiration, we also have a separate index of Gluten Free Cake Recipes. And we have the most DIVINE Gluten Free Lemon Drizzle Cake as well as a Chocolate and Vanilla Marble Cake! Or for everything else, our main Gluten Free Recipe Index is the place to start your search…
Shared as always with my love
Chocolate Loaf Cake with Ganache
Key equipment
- oven + hob
- Small saucepan
Ingredients
Gluten Free Chocolate Loaf Cake Sponge
- 70 g/ml milk (or dairy free alternative) preferably full fat (whole) milk or a higher fat dairy free option
- 1 tsp lemon juice to make the buttermilk
- 140 g plain gluten free flour blend See NOTES
- 40 g ground almonds
- ½ tsp xanthan gum
- 1 tsp baking powder – gluten free
- ¼ tsp bicarbonate of soda
- pinch fine sea salt
- 35 g cocoa powder (unsweetened)
- 190 g unsalted butter (or dairy free block alternative) – softened
- 190 g golden caster sugar
- 3 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tsp vanilla extract
- 65 g dark chocolate chips/chunks – or dairy free alternative
Dark Chocolate Ganache
- 80 g good quality dark chocolate (dairy free as required) finely chopped
- 80 g double cream (heavy cream) – or dairy free alternative
Chocolate Decoration
- 1 cadbury flake (chopped) or alternative chopped chocolate/chocolate sprinkles
Instructions
Gluten Free Chocolate Loaf Cake Sponge
- Base line a 9×5 inch (2 pound/900 gram) non-stick loaf tin with baking paper. (Or use two one-pound tins).
- Pre-heat the oven to 170 C/325 F/Gas 3.
- In a small bowl, weigh/measure the milk and stir through the lemon juice. Set aside for 10 minutes or so, to turn into buttermilk. (It will become clumpy)
- Weigh and mix together the flour, ground almonds, xanthan gum, baking powder, bicarbonate of soda, salt and cocoa (which may need sifting) making sure any lumps are completely broken down. Set aside.
- In a large bowl, cream together the softened butter with the caster sugar until pale and fluffy.
- In a separate small bowl, beat the eggs together with a fork to combine.
- Add the egg to the creamed butter (a little at a time) and beat well between each addition.
- Add the vanilla and beat through.
- Add the buttermilk, flour mix and chocolate chips to the bowl (about half of each at a time), gently folding through between each addition, until just combined. (Be careful not to over-mix).
- Spoon the mixture into the loaf tin and smooth the top with the back of a spoon.
- Bake for approximately 50 minutes to an hour, until the top springs back and a skewer/toothpick inserted into the centre comes out clean, with a few crumbs attached.
- Leave the cake to cool in the pan while you make the ganache.
Chocolate Ganache and Decoration
- Place the finely chopped chocolate into a small pyrex bowl.
- In a small saucepan, heat the cream until simmer bubbles just start to appear at the edges of the pan. Do NOT boil.
- Pour the hot cream over the chocolate and leave to stand for about 30 seconds, before GENTLY stirring through.
- Keep stirring until the chocolate has completely melted and the ganache is smooth.
- Leave to cool at room temperature (do not refrigerate), stirring occasionally until the ganache has started to thicken, but is still pourable.
- Remove the cooled cake from the tin and set on a serving plate.
- Drizzle the ganache over the cake allowing some to trickle down the sides.
- While the ganache is still sticky, sprinkle chopped chocolate flake (or alternative) over the top to decorate.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Quadruple Chocolate Loaf Cake
Key equipment
- oven + hob
- Small saucepan
Ingredients
Gluten Free Chocolate Loaf Cake Sponge
- 70 g/ml milk (or dairy free alternative) preferably full fat (whole) milk or a higher fat dairy free option
- 1 tsp lemon juice to make the buttermilk
- 140 g plain gluten free flour blend See NOTES
- 40 g ground almonds
- ½ tsp xanthan gum
- 1 tsp baking powder – gluten free
- ¼ tsp bicarbonate of soda
- pinch fine sea salt
- 35 g cocoa powder (unsweetened)
- 190 g unsalted butter (or dairy free block alternative) – softened
- 190 g golden caster sugar
- 3 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tsp vanilla extract
- 65 g dark chocolate chips/chunks – or dairy free alternative
Chocolate Drizzle Syrup (from Nigella Lawson)
- 1 tsp cocoa powder – unsweetened
- 125 g/ml water
- 100 g caster sugar
Chocolate Decoration
- 25 g dark chocolate grated/chopped
Instructions
Gluten Free Chocolate Loaf Cake Sponge
- Base line a 9×5 inch (2 pound/900 gram) non-stick loaf tin with baking paper. (Or use two one-pound tins).
- Pre-heat the oven to 170 C/325 F/Gas 3.
- In a small bowl, weigh/measure the milk and stir through the lemon juice. Set aside for 10 minutes or so, to turn into buttermilk. (It will become clumpy)
- Weigh and mix together the flour, ground almonds, xanthan gum, baking powder, bicarbonate of soda, salt and cocoa (which may need sifting) making sure any lumps are completely broken down. Set aside.
- In a large bowl, cream together the softened butter with the caster sugar until pale and fluffy.
- In a separate small bowl, beat the eggs together with a fork to combine.
- Add the egg to the creamed butter (a little at a time) and beat well between each addition.
- Add the vanilla and beat through.
- Add the buttermilk, flour mix and chocolate chips to the bowl (about half of each at a time), gently folding through between each addition, until just combined. (Be careful not to over-mix).
- Spoon the mixture into the loaf tin and smooth the top with the back of a spoon.
- Bake for approximately 50 minutes to an hour until the top springs back and a skewer/toothpick inserted into the centre comes out clean, with a few crumbs attached.
- Leave the cake to cool in the pan while you make the syrup. Make the syrup as soon as the cake is baked.
Chocolate Drizzle Syrup and Decoration
- Place the cocoa powder, water and sugar for the syrup in a small saucepan and bring to the boil over a medium heat.
- Turn the heat down to a simmer and allow to bubble for 5 to 8 minutes until you have a slightly reduced syrup. DO NOT leave the pan and stir frequently. This syrup is quick to boil over!
- While still in the tin, pierce deep holes into the surface of the sponge with a skewer.
- Drizzle and brush the syrup over the whole surface of the cake, a little at a time and allow it to absorb into the holes. If you have one, use a small syringe to insert some of the syrup down the holes.
- While the surface of the cake is still sticky with syrup, sprinkle with grated/chopped chocolate.
- Allow the cake to cool completely before removing from the pan.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
More amazing gluten free chocolate cakes you’ll love…
Gluten Free Chocolate Loaf Cakes shared with
- What’s for Dinner #408 with the Lazy Gastronome
- Full Plate Thursday #632 with Miz Helen’s Country Cottage
- Fiesta Friday #475 with Angie
Hi! Well, you know I’m using the B version. I’ll let you know what happens. Lol! I’m sure it will be fine.
That’s perfect Alene. I tested with both and the B version was my favourite! xx
Which flour mix are you using here? Is it A or B or neither thanks!
Hi Elly
It’s an older recipe that is in need of a recipe card… so apologies.
However… It would have been flour blend A (the white flour) that I used. However, an alternative such as Doves should work (if that’s helpful)
Best wishes
This cake looks so yummy – now it is going to have to go on my booked marked recipes list! that you for the recipe.
You're welcome Lorna.
What a lovely mum you are. I bet this one disappeared quick too. It looks lush!
Thanks for entering it into Bookmarked Recipes.
Aawwwww….. Thanks Jacqueline. It did go quick!
You are right almost every child loves chocolate (and I think that's universal!) and this looks lovely!
Thanks Alida. It went down very well!
What a glorious looking loaf – the colour is so rich
Thanks CC. I know what you mean…..
What can I say, this loaf cake looks delicious. It looks incredibly chocolatey and the pectin texture – I wish I had a slice right now!
Thanks Laura. It needed nothing else and was definitely very chocolatey!