Calling all chocolate lovers to this moist and decadent Chocolate Loaf Cake topped with homemade ganache. Rich and fudgy, this is the perfect cake for breakfasts, birthdays, holidays, and any other special occasion. This is the chocolate dessert of your dreams.
Enjoy slice after slice of this Chocolate Loaf Cake on its own or topped with a dreamy ganache. This is a recipe everyone will request again.
And baking this rich Chocolate Loaf Cake is so much fun. Made from scratch this recipe comes together to form a smooth, thick batter.
Then it rises beautifully in the oven while creating a few little homemade cracks. After this cake transfers from the oven to a cooling rack it falls slightly, but maintains a delicious looking and tasting loaf.
You will have a hard time not cutting into this loaf right away.
chocolate loaf cake ingredients
- dairy free buttermilk— we combine unsweetened almond milk and apple cider vinegar to make our own safe buttermilk; learn more about creating an easy and safe buttermilk below.
- gluten free all purpose flour— Bob’s Red Mill Gluten Free 1 to 1 Baking Mix is our go-to. We purchase it in bulk here and store it in a cool place. We save so much money buying it in bulk.
- xanthan gum— omit if your all purpose gluten free blend contain this or guar gum
- Dutch-processed cocoa— We find the Rodelle brand Dutch process cocoa is recommended for the best flavor. It’s definitely the best and worth purchasing it here, if not available locally. We reached out to the Rodelle team through email regarding their manufacturing process. Here’s their response: “Rodelle Inc. does utilize raw materials that are considered to be major food allergens recognized by the US Food and Drug Administration and Health Canada. These include: wheat, soy, milk, mustard, sesame, and sulfites. These raw materials are not normally utilized in / on any equipment in common with Rodelle Gourmet Baking Cocoa. Rodelle takes great care to prevent cross contamination by following an allergen control testing program. It is packaged in a room separate from the rest of our facility. Upon completion of any allergen containing product, all equipment is cleaned and visibly checked for cleanliness. The equipment is also swabbed using ATP technologies. All ATP swabs must measure â€œ0â€ or the equipment is re-cleaned. Periodically, equipment is tested with ELISA technology to validate cleaning as well.”
- baking powder— this loses its potency after 6 months; double check that yours is fresh for this recipe
- dairy free butter— we use the Earth Balance Buttery sticks (red box) brand; this is vegan and soy free too. Make sure this is softened, but not melted, in the microwave before placing in the mixing bowl.
- granulated sugar
- eggs— large eggs at room temperature
- vanilla extract
- cold brewed black coffee
- coconut cream— Let’s Do Organic Coconut Cream works perfectly in the chocolate ganache
- semi-sweet or dark chocolate morsels— for this recipe we enjoy the semi-sweet morsels best. Our favorite brands are Enjoy Life and the Nestle Toll House Allergen Free brands.
- optional— chopped nuts, dairy free chocolate chips, or gluten and dairy free sprinkles add a fun look and taste topped on this loaf
- loaf pan— a 9 x 5-inch loaf pan is best with this loaf recipe
- parchment paper— line the bottom and sides of the loaf pan with parchment paper and allow it to hang over the long sides of the pan
- stand mixer— using a 5-quart stand mixer with a paddle attachment makes this recipe and so many others much easier and faster to prepare your recipes; here’s the stand mixer we use.
- cake tester— use a toothpick or this professional cake tester to help you know when your baked goods are done
how do you make dairy free buttermilk
Here is a helpful dairy free buttermilk guide that can be equally substituted for traditional buttermilk in any recipe. Substitute with 1 cup of dairy free milk (soy milk, unsweetened almond milk, or coconut milk) plus 1 tablespoon vinegar. Mix and place into the refrigerator for 10 minutes.
In this Chocolate Loaf Cake we use 1/3 cup unsweetened almond milk and 1 teaspoon vinegar.
how do you make chocolate ganache set faster
Cover with plastic wrap and transfer to the refrigerator. Leave it in the fridge for 30 minutes and then check to see if it’s thickened to the desired frosting consistency. Remove and frost the loaf cake.
You can also leave this ganache on the countertop to cool and thicken for about an hour. This is our preferred method.
Homemade chocolate ganache is a wonderful topping to breads, cakes, donuts, and cupcakes.
For this recipe you want the ganache to set to a pudding consistency– not too runny or too thick.
can this be baked ahead of time or frozen
This loaf cake can be baked 1-2 days in advance and stored in an airtight container.
It can also be frozen up to 3 months.
We recommend preparing the chocolate ganache the day of serving for the best flavor.
bonus dinner recipes you’ll love
- grilled teriyaki chicken with pineapple rings and mini sweet peppers— we enjoy this mouthwatering meal with tantalizing flavors. This is a go-to meal for serving company too; no one guesses it’s “free from
- easy sloppy joes— this is our favorite recipe for busy weeknights. And our must-have recipe when traveling. Nothing’s easier than preparing a batch of this and placing it in the cooler with your other safe foods while traveling. Then once you’ve reached your destination, reheat in the hotel microwave and serve on gluten free buns.
- oven roasted salmon— this moist, flakey and caramelized salmon recipe over a bed of rice is absolutely delicious
- homemade soup recipes— you’ll find 4 delicious and cozy soup recipes to enjoy year-round
more recipes using this homemade chocolate ganache
- double chocolate donuts— this is our favorite baked donut recipe. They are moist and flavorful. The ganache on these tastes heavenly too.
- chocolate bundt cake— enjoy serving this cake for holidays, birthdays, and special gatherings. This chocolatey cake tastes perfect drizzled with homemade ganache.
- oreo ice cream cake— you won’t believe this ice cream cake that looks and tastes better than a Dairy Queen ice cream cake. There are layers of goodness, including a decadent chocolate ganache layer.
- dessert charcuterie board— serve this variety dessert board alongside a serving bowl of warm chocolate ganache to the delight of your guests. They’ll enjoy dipping their desserts into this wonderful sauce.
This is a delicious, safe way to satisfy even the biggest chocolate craving.
Seriously– no one will ever guess this recipe is gluten, dairy, and soy free.
It’s ridiculously good!
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We don’t want you to miss the best of eating gluten and dairy free.
Eat well and feel well,
Chocolate Loaf Cake
Dairy Free Buttermilk Ingredients
- ⅓ c dairy free milk suggestion in post
- 1 tsp vinegar
- 1 c gluten free all purpose flour suggestion in post
- 1 tsp xanthan gum omit if your gluten free all purpose flour blend contains this or guar gum
- ¾ c Dutch-processed cocoa
- ¾ tsp baking powder
- ½ tsp salt
- 1 c dairy free butter softened in the microwave, not melted
- 1¼ c granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- ⅓ c dairy free buttermilk recipe above
- ¼ c cold brewed coffee
- 5.4 can coconut cream
- 1 c semi-sweet chocolate chips suggestion in post
- Combine the dairy free milk and vinegar in bowl and refrigerate for 10 minutes.
- Preheat the oven to 325°F. Lightly spray a 9 x 5-inch loaf pan with non-stick spray over the bottom and sides of the pan. With parchment paper line the bottom and sides of the pan, allowing extra to hang over the long sides.
- In a large bowl, sift the flour, xanthan gum if needed, cocoa powder, baking powder, and salt. Set aside. It's important to sift these ingredients for a smooth loaf.
- Next, in a stand mixing bowl or handheld mixer, cream the butter on medium for a minute. Scrape down the sides often.
- Add in the granulated sugar and mix several minutes (3-4 minutes) on medium.
- Then add in the eggs one at a time, mixing at least 30 seconds in between each egg. Again scrape down the sides and bottom of the bowl often.
- Add in the vanilla extract, buttermilk, and brewed coffee until well combined.
- Slowly add in dry ingredients to the mixer bowl. Again scrape down the sides of the bowl well.
- Once the batter is well incorporated transfer to the loaf pan.
- Bake for 53-55 minutes. Place a cake tester in the center of the loaf and remove. The cake tester should come out clean when this loaf is baked completely.
- Transfer the loaf pan to cook completely on a cooling rack. Allow to completely cool before frosting.
Chocolate Ganache Instructions
- Pour the chocolate chips into a deep medium size bowl.
- Place the coconut cream in a saucepan on medium heat until it is just about to boil.
- Remove from heat and pour over the chocolate chips. Allow to sit for 2 minutes.
- Then whisk the heated coconut cream and chocolate chips until smooth.
- Allow to cool and thicken to a light pudding consistency– not too runny or thick (about 50 minutes.)
- Keep the cake loaf in the pan or remove to a pretty plate. Then pour the ganache over the bread loaf; spread around with an angled spatula.
- Allow to set, cut, and serve.
- Cover leftovers in an airtight container up to 2 days.