Gluten Free Chocolate Bread
Discover the irresistible allure of our Chocolate Bread, a gluten-free and vegan delight that marries the nutty texture of almond flour with the intense flavor of cocoa and dark chocolate chips. This luxurious loaf transcends the boundary between bread and dessert, offering a rich chocolate experience in every slice. Whether enjoyed for breakfast, as a snack, or as a sweet finale to your meal, this bread is sure to become a favorite among chocolate enthusiasts.
Chocolate Bread Instructions
- Preheat your oven to 180°C (350°F) and line a loaf pan (25x10 cm) with parchment paper or grease it lightly.
- 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!
- In another bowl, mix the sunflower oil and almond milk. Whisk until they're well combined.
- 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!
- Fold in the chocolate chips. Don't overmix – we want pockets of melty chocolate throughout the bread.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean (except for melted chocolate, of course!).
- Once done, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy your homemade chocolate bread! It's great on its own, or served lightly toasted.
- 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!
Notes
- Stir only until combined; overmixing can make gluten-free loaves gummy.
- If the top browns too fast, loosely cover with aluminum foil for the last 10–15 minutes.
- Cool completely before slicing for cleaner slices and better texture.
- Chocolate chips can cause the toothpick test to look “wet” — aim for no raw batter.
- Optional serving idea: lightly toast and top with nut butter or fruit jam.
Equipment Needed
- Oven
- Loaf Pan
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
- Kitchen Scale
- Measuring Cups
- Liquid Measuring Cup
- Tooth Picks
- Wire Rack
- Knife
- Food Storage Container
Nutrition Facts
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