Gluten-Free, Dairy-Free Moist Chocolate Loaf Cake
Yields: 1 loaf (8×4 or 9×5-inch pan)
Prep Time: 15 minutes | Bake Time: 50–55 minutes
Ingredients
- 1 cup (240ml) unsweetened almond milk (or other dairy-free milk)
- 1 tsp apple cider vinegar (or lemon juice)
- ½ cup (120ml) light olive oil (or melted coconut oil)
- ¾ cup (150g) coconut sugar (or brown sugar)
- 2 large eggs (room temperature, or flax eggs for vegan*)
- 1 tsp vanilla extract
- 1 cup (120g) gluten-free all-purpose flour blend (with xanthan gum)
- ½ cup (50g) almond flour
- ½ cup (40g) unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (90g) dairy-free chocolate chips (optional but recommended)
Instructions
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Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line with parchment paper.
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Mix Wet Ingredients:
- In a bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes (this creates a dairy-free “buttermilk”).
- Whisk in the oil, coconut sugar, eggs, and vanilla extract until smooth.
-
Combine Dry Ingredients:
- In a separate bowl, whisk together gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
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Make the Batter:
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the dairy-free chocolate chips.
-
Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
-
Cool & Serve:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy!
Tips for Extra Moisture & Flavor
✔ For a fudgier texture, add 2 tbsp dairy-free yogurt or mashed banana.
✔ Want a richer taste? Use espresso powder (½ tsp) in the dry ingredients.
✔ Glaze it! Drizzle with melted dairy-free chocolate for an extra indulgent finish.
