This gluten free chocolate loaf recipe is moist and rich while balanced out well with bursts of tangy sweetness from the raspberries. This recipe is gluten free, dairy free and refined sugar free.
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Ingredients
This chocolate loaf recipe requires ingredients that I commonly use in my gluten free baked goods. These include:
- buckwheat flour (available from most supermarkets and bulk food stores)
- almond meal (blanched or natural is fine)
- tapioca starch (also known as tapioca flour)
- baking powder (try to source aluminium free if possible)
- coconut sugar (or Rapadura sugar)
- cacao powder
- eggs
- vanilla essence
- pure maple syrup (be careful not to buy maple flavoured syrup)
- extra virgin olive oil
- fresh raspberries
How to Make Gluten Free Chocolate Raspberry Loaf
Making this loaf is just about as simple as mixing the dry ingredients in one bowl, the wet ingredients in another bowl and then mixing them both together.
Sieve the tapioca starch, buckwheat flour, cacao and baking powder together. -
Add the almond meal and coconut sugar and whisk to combine well and add air to the mixture.
Coconut sugar can be quite lumpy. Make sure to remove lumps by pressing down each lump with the back of a spoon. Then use a whisk to mix the dry ingredients together - using a whisk helps to add air to the mixture.
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In a second bowl, whisk together the wet ingredients. -
Pour the wet ingredients into the dry ingredients and mix well with a spoon to combine. -
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Add the Raspberries
The final step is to add the raspberries. I like to use fresh raspberries but you can use frozen if fresh raspberries are out of season. I like to reserve around 8 raspberries to place on the top of the loaf before it goes into the oven.
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Add the fresh raspberries to the bowl. -
Mix the fresh raspberries through the loaf mixture. It's ok if they start to break apart slightly.
Pour the mixture into a baking paper lined loaf tin and press the reserved fresh raspberries into the top of the uncooked loaf.
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Press fresh raspberries into the top of the loaf. -
Baking Dairy Free Chocolate Loaf
Bake the gluten free chocolate raspberry loaf at 170 degrees for 1 hour and 10 minutes, or until crispy on the outside and a skewer comes out clean when pressed into the centre.
Allow the loaf to sit in the tin for around 5 minutes out of the oven before removing from the tin and placing onto a cooling rack.
Serving Chocolate Raspberry Loaf
This loaf needs to be cooled to room temperature before slicing to prevent crumbling. Due to the gluten free nature of the loaf, be extra careful when slicing to prevent it from falling apart.
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Equipment
- 2 mixing bowls
- Measuring Cups & Spoons
- Whisk
- Baking Paper
- Loaf Tin
Ingredients
- ¾ cup buckwheat flour
- 1 ½ cups almond meal
- ½ cup coconut sugar
- 3 teaspoon baking powder
- ½ cup tapioca starch
- ½ cup cacao powder
- 3 eggs
- 2 teaspoon vanilla extract
- 1 cup extra virgin olive oil
- ⅓ cup pure maple syrup
- 250 g raspberries fresh
Instructions
- Preheat the oven to 170 degrees Celsius.
- Sieve buckwheat flour, baking powder, tapioca starch and cacao powder into a large mixing bowl. Add in the almond meal and coconut sugar and whisk to combine.
- In a smaller bowl, whisk together the eggs, vanilla extract, maple syrup and olive oil.
- Pour the wet ingredients into the dry ingredients and mix to combine. Reserve 8 raspberries and add remaining raspberries to the mixture. Fold raspberries through mixture to combine.
- Transfer the mixture into a baking paper lined loaf tin, spreading out so that it is even. Press the remaining raspberries into the top of the loaf.
- Place the loaf into the oven and bake for one hour and 10 minutes or until a skewer comes out clean when pushed into the centre. Allow to sit in the tin for 5 minutes before transferring to a cooling rack.
Notes
Nutrition
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Gluten Free Dairy Free Banana Bread
Did you Try This Recipe? Let us know how you went by rating the recipe and commenting below.
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Felicity
So delicious! This recipe was easy to make and loved by all family members. I used frozen raspberries rather than fresh and it worked perfectly ??. Will definitely make again.
Sarah Bell
So lovely to hear, thank you!
Meredith
Hi! Have you every tried using 1/2 C applesauce and 1/2 C olive oil? Do you think it would be ok to try?
Sarah Bell
Hi Meredith, I haven't tried that before but I think it could work. Let me know how you go!
Kylie Thompson
Hi Sarah, my gut doesn’t respond well to buckwheat, is there an alternative you’d recommend?
Sarah Bell
Hi Kylie, you could potentially try a gluten free blend in place of the buckwheat flour and tapioca starch. I haven't personally tried this so I can't guarantee that it will work but I have a good feeling it would. I'd love to know how you go if you try it!