Grain Free Double Chocolate Loaf Cake
I'm not gonna lie, I like all the pretty baked goods in the glass cases at Starbucks. And aside from those little mini vanilla scones (OMG I love those!), the loaf cakes are my favorites. I've already created a paleo version of the pumpkin loaf, and this is my take on the Double Chocolate Loaf Cake.
This recipe isn't difficult at all, but you do have to be a little patient when it comes to letting the icing cool in the refrigerator. But it's SO worth the wait! It slices up so beautifully and no one will ever guess that the cake is actually gluten free, grain free, and dairy free. And just a reminder that the majority of the sweetness comes from the icing -- you can add more sweetener to the cake but I don't think it needs it.
I really need to invest in those little brown paper sleeves that Starbucks uses to serve their treats ... maybe have my logo put on them. Whaddya think???
Ingredients
- 1 1/2 cups fine almond flour
- 1/3 cup arrowroot powder
- 2 tbsp coconut flour
- 1/2 cup organic cocoa powder
- 1 tsp espresso powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 eggs
- 1/3 cup melted butter ghee, or coconut oil
- 3/4 cup maple syrup
- 1/4 cup full fat coconut milk
- Dash of vanilla extract
For the chocolate icing
- 1/2 cup chocolate chips I use Enjoy Life
- 1/2 tablespoon coconut oil
- *You can double these ingredients for a thicker icing on top
Tried this recipe?Let us know how it was!