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Gluten-free Chocolate Loaf Cake Recipe (dairy-free option)

Gluten free chocolate loaf cake recipe! It's super moist, chocolatey and easy to make - you can make it just using one bowl!
Keyword gluten free chocolate cake, gluten-free loaf cake recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 382kcal
Author Becky Excell

Equipment

Ingredients

For the cake

  • 175 g caster sugar
  • 175 g butter softened (use Stork hard margarine if dairy-free)
  • 3 eggs
  • 135 g gluten-free self-raising flour
  • 1/2 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 85 g ground almonds
  • 25 g cocoa powder sifted
  • 100 ml milk dairy free if necessary
  • 65 g chocolate chips dairy free if necessary

For the icing

  • 45 g butter use Stork hard margarine if dairy-free
  • 60 g dark chocolate I use 54% dark (dairy free if necessary)
  • 80 g icing sugar sifted
  • boiling water until you get to the right consistency
  • gluten-free sprinkles

Instructions

For the cake:

  • Preheat your oven to 160C Fan / 180C and prepare a 2lb loaf tin with baking paper.
  • Cream together your softened butter and sugar until light and fluffy (I use an electric hand mixer).
  • Add in your eggs, flour, baking powder, xanthan gum, sifted cocoa powder, ground almonds and milk. Mix together until combined using your electric hand whisk.
  • Fold in your chocolate chips carefully.
  • Spoon the cake mixture into your tin. Ensure it's as even as possible. Place in the oven for about 50 minutes until cooked through.
  • Remove from the oven and allow to cool in the tin for 15 minutes before moving to a cooling rack.

For the icing:

  • Wait until your cake has fully cooled before starting the icing. Either in a microwave or on the hob, melt together your butter and dark chocolate until smooth in a medium mixing bowl.
  • Add in your sifted icing sugar carefully, mixing all the time so that no lumps form.
  • The mixture might be a little thick so very gradually add in some boiling water until you get a smooth dripping consistency. You can have it as thick or thin as you like really. It should also have a nice shine to it.

To assemble:

  • Drizzle the icing/glaze all over the cake, it will drip down the sides too if you have a similar consistency to me.
  • Sprinkle on top some colourful gluten-free sprinkles.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 382kcal | Carbohydrates: 40g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 333mg | Fiber: 2g | Sugar: 27g