Gluten Free Chocolate Loaf Cake
This gluten free olive oil chocolate loaf cake is moist, rich, easy to make and topped with a luscious chocolate fudge frosting. No mixer needed and the best way to satisfy your chocolate craving.
The ultimate recipe to satisfy your chocolate craving! This gluten free olive oil chocolate loaf cake is moist, tender and topped with a luscious chocolate ganache frosting. I love making this recipe on a Monday so I have something sweet to snack on throughout the week!
It’s similar to my classic gluten free chocolate cake with the same fluffy yet deliciously fudgy texture but made in a smaller pan which makes it perfect for a weeknight dessert or cake for a smaller celebration. If you love this recipe, try my flourless chocolate cake or gluten free chocolate cupcakes next.
Before we get started…
- I used an 8 1/2 x 4 1/2 loaf pan. You can use a 9 x 5 if that’s what you have, just keep in mind the loaf will be a bit shorter and wider than pictured. The bake time will be about 5 minutes shorter in a 9×5 pan.
- For the frosting, I like the combination of milk and dark chocolate, but you can use 5 ounces of whatever you like – all dark, all milk, semi sweet etc. just note this will change the final flavor a bit!
- You can also use a chocolate buttercream in place of the ganache frosting if you prefer.
How to make gluten free chocolate loaf cake
Preheat the oven to 350 degrees Fahrenheit. Grease and line an 8 1/2 x 4 1/2 loaf pan with parchment paper and set aside.
In a medium mixing bowl, whisk together the wet ingredients until smooth and well combined.
In a small bowl, whisk together the dry ingredients. Add the dry ingredients into the wet and whisk to combine, then add to your prepared loaf pan.
Place in the center of the oven on the middle rack and bake for 52-58 minutes or until a toothpick comes out clean and the cake doesn’t jiggle at all. 55 is usually perfect in my oven but all ovens are different, so keep an eye on it!
Once done, let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
While the cake is baking, prep the frosting because it needs to set in the fridge for about an hour. First, add the heavy cream to a small pan and heat over medium/low heat until hot and lightly bubbling. Add both types of chocolate (see notes for options) and the butter to a mixing bowl.
Once the cream is hot, pour on top of the chocolate. Let it sit for a few seconds to start to soften the chocolate, then whisk until the chocolate is completely melted.
Whisk in the honey and vanilla. Set in the fridge for an hour, whisking every 15 or so minutes until it has thickened. Once the cake has cooled, add the frosting and fresh berries if desired. Enjoy!
Key ingredients and substitutions
Flour. For this recipe and most of my gluten free cake recipes, I used the Bob’s Red Mill 1:1 Baking Flour. I suggest that one to keep the recipe consistent, but if you use a different blend, just make sure it has xanthan gum.
Cocoa. Cocoa powder is how we achieve a rich chocolate flavor! I then pair it with espresso powder to really enhance the chocolate flavor. You only need cocoa for the cake itself, for the frosting we’ll be using chocolate bars.
Eggs. Two large eggs will make this cake fluffy and hold all ingredients together so it doesn’t fall apart or crumble. I do not recommend any subs here as the eggs are key to help the cake rise.
Sugar. You will need a mix of white sugar and brown sugar to get the perfect sweetness but a rich flavor from the molasses in the brown sugar.
Olive oil. I love the combination of chocolate and olive oil. It creates such a rich and delicious flavor so be sure to use a high quality olive oil here.
How to store and freeze
This gluten free chocolate loaf cake will store at room temperature for 3 days in an air tight container, or in the fridge for about 1 week. If you end up topping with any berries, be sure to store in the fridge so they don’t grow any mold.
You can also freeze this recipe, but before adding any frosting. I suggest baking, letting it cool completely, then you can either store it unsliced or cut into slices and wrap tightly in plastic wrap and place in a freezer safe bag for up to 1 month. Let thaw, then frost and enjoy.
More chocolate recipes you’ll love!
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Gluten Free Chocolate Loaf Cake
by: claire cary
This gluten free olive oil chocolate loaf cake is moist, rich, easy to make and topped with a luscious chocolate fudge frosting. No mixer needed and the best way to satisfy your chocolate craving.
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Instructions
Preheat the oven to 350 degrees Fahrenheit.
Grease and line an 8 1/2 x 4 1/2 loaf pan with parchment paper and set aside.
In a medium mixing bowl, whisk together the wet ingredients until smooth and well combined.
In a small bowl, whisk together the dry ingredients.
Add the dry ingredients into the wet and whisk to combine.
Add to your prepared loaf pan.
Place in the center of the oven on the middle rack and bake for 52-58 minutes or until a toothpick comes out clean and the cake doesn’t jiggle at all. 55 is usually perfect in my oven but all ovens are different, so keep an eye on it!
Once done, let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
While the cake is baking, prep the frosting because it needs to set in the fridge for about an hour.
Add the heavy cream to a small pan and heat over medium/low heat until hot and lightly bubbling.
Add both types of chocolate (see notes for options) and the butter to a mixing bowl.
Once the cream is hot, pour on top of the chocolate. Let it sit for a few seconds to start to soften the chocolate, then whisk until the chocolate is completely melted.
Whisk in the honey and vanilla. Set in the fridge for an hour, whisking every 15 or so minutes until it has thickened.
Once the cake has cooled, add the frosting and fresh berries if desired. Enjoy!
Notes
I like the combination of milk and dark chocolate, but you can use 5 ounces of whatever you like – all dark, all milk, semi sweet etc. just note this will change the final flavor a bit!
Serving: 1slice, with frosting / Calories: 409kcal / Carbohydrates: 44g / Protein: 6g / Fat: 24g / Saturated Fat: 8g / Sodium: 189mg / Fiber: 4g / Sugar: 29g