Gluten Free Chocolate Orange Loaf Cake
Gluten Free Chocolate Orange Marble Cake might just be your new favorite dessert! Basic chocolate loaf cake gets a major upgrade in this gluten-free dessert recipe with real oranges and bittersweet chocolate chips.
Ingredients
- 1 1/3 cup gluten free flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 egg
- Zest from one orange
- ½ cup orange juice freshly squeezed from 2-3 oranges
- ½ cup pure maple syrup
- ¼ cup unsalted butter softened
- ¼ cup cocoa powder sifted
- 3 tablespoons nut milk
- ¾ cup of bittersweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 350°
- Line a loaf pan with parchment paper or grease and flour pan.
- In a medium bowl mix flour, almond flour, baking powder and salt together, set aside.
- In a large bowl, beat butter, maple syrup, orange juice, orange zest and egg together until blended.
- Add flour mix into butter mix and beat until it blends together.
- Add cocoa powder and milk into the empty bowl and blend until smooth.
- Split the batter mixture evenly adding half of the batter into the bowl with the cocoa mixture. Stir to blend until mixed evenly.
- Spoon alternate dollops of the mixture into the loaf pan, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t overmix or you won’t see the pattern. Smooth the surface if necessary.
- Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in center comes out clean.
- Leave the cake in the pan to cool.
- Melt the chocolate and coconut in the microwave for 30 seconds, stirring and cooking an additional 30 seconds, stirring chocolate until melted completely. Cook for additional time if needed.
- Slowly pour chocolate over the cooled cake. Refrigerate until the chocolate has set.
- Slice and enjoy.
Notes
- Storage: Store this cake in an airtight container at room temperature for 1 - 2 days, or in your refrigerator, for up to 5 days. The chocolate will be soft if stored at room temperature, so keep that in mind!
- The Right Flour: We already discussed this, but it bears repeating- gluten free flours aren’t all created equal, so be sure to use a 1:1 gluten free flour for this recipe. That will help ensure a good rise, taste, and texture.
- The Right Almond Flour: Use almond flour rather than almond meal for a fine, cakey texture. Almond meal will have a more crumbly, grainy texture.
- Making the Pattern: Once you start to see the marble effect, it can be tempting to keep going and make it more and more detailed. But if you go too far, you’ll just end up mixing the two batters into one! To make sure you can really see the marbling, don’t over- or under-mix.
- Ganache vs. Frosting: Swap plain chocolate frosting for the ganache if you prefer. If you do this, be sure to wait until the cake is cool before adding the frosting.