Go Back
+ servings

Gluten-free Mini Egg Chocolate Loaf Cake Recipe - Easter baking!

Gluten-free Mini Egg chocolate loaf cake recipe - an easy Easter baking project that nobody would know is Coeliac-friendly and wheat-free.
Keyword easter baking recipe, gluten-free easter baking, mini egg baking, mini egg loaf cake
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 450kcal
Author Becky Excell


For the cake

  • 175 g caster sugar
  • 175 g butter softened
  • 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
  • 65 g chocolate chips

For the icing

  • 125 g butter softened
  • 90 g icing sugar
  • 25 g cocoa powder
  • 55 g dark chocolate
  • Mini eggs whole and crushed


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, gluten free self raising 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 before moving to a cooling rack.

For the icing:

  • Melt your dark chocolate (I do this is the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the buttercream.
  • To make your icing, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
  • Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3 minutes before adding the second half.
  • Sieve in your cocoa powder and then mix again until fully combined.
  • Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread. If too thick, add a drop of milk and mix.

To decorate:

  • Spread your icing all over the top of the cake and then cover with mini eggs however you like!


Serving: 1g | Calories: 450kcal | Carbohydrates: 43g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 375mg | Fiber: 3g | Sugar: 29g