Gluten Free Chocolate Bread

Instructions

1. Preheat your oven to 180°C (350°F) and line a loaf pan (25x10 cm) with parchment paper or grease it lightly.
2. In a large bowl, whisk together the almond flour, gluten-free all-purpose flour, sugar, baking powder, baking soda, vanilla sugar, salt, and cocoa powder. This is your dry mix – make sure it's well combined and free of lumps!
3. In another bowl, mix the vegetable oil and almond milk. Whisk until they're well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, but that's okay – we're making a rich, dense bread here!
5. Fold in the dark chocolate chips (or sliced dark chocolate if you're using that instead). Don't overmix – we want pockets of melty chocolate throughout the bread.
6. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
7. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean (except for melted chocolate, of course!).
8. Once done, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Slice and enjoy your homemade chocolate bread! It's great on its own, or try it toasted with a spread of almond butter for an extra nutty kick.
10. Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also slice and freeze it for up to 3 months – just pop a slice in the toaster when you're craving a chocolate treat!