Thick, moist and perfectly sweetened – This Grain Free Chocolate Chip Loaf Cake is satisfying, easy to make and studded with chocolate chip pieces in every bite! Made with a blend of gluten and grain free flours with both paleo and vegan options this this recipe can be adapted for a variety of diets!
If you’re wondering what this Grain Free Chocolate Chip Loaf Cake is like – think pound cake meets chocolate chip muffin. It’s moist, tender, not too heavy and makes for a great sweet to eat along side a cup of coffee. How’s that sound?
How to Make this Grain Free Chocolate Chip Loaf Cake
Altogether this recipe is fairly easy to make. All you need is one big mixing bowl, a small sauce pan to melt your coconut oil and warm up the milk and of course – a loaf pan.
The steps are simple and straight forward. While you can make this using a hand held electric or stand mixer you can easily mix everything together with a spoon or a whisk. To make:
- Whisk together the dry ingredients.
- Mix in the eggs.
- Add the melted/warmed oil, butter and vanilla extract. Let the batter rest and cool slightly.
- Fold in the chocolate chips.
- Bake & cool.
Variations & Substitutions
White Sugar >> Coconut Sugar or Brown Sugar
- You can quite easily swap out the white sugar for brown sugar or coconut sugar.
- The benefit of using coconut sugar is that you end up with a baked good that is technically paleo since coconut sugar is refined sugar free.
- Brown sugar is another great options because it naturally contains more moisture than white sugar which makes for a softer crumb.
Tapioca or Arrowroot Starch >> Coconut Flour
- I wanted to include a version of this loaf cake that uses coconut flour in place of the starch because it’s a question I often get when it comes to grain free bakes. Fortunately with a few tweaks this can be done quite easily.
- Because coconut flour is a very unique flour that behaves different from most other flours and grains (you can read more about it in my Cooking & Baking with Coconut Flour post) you have to also change the quantities of a few ingredients:
- Decrease the amount of almond flour.
- Increase the amount of almond milk.
- Increase the amount of coconut oil.
- The end result is a cake that’s denser and more moist than the original.
Make it Vegan: Eggs >> Flax Eggs
- You can easily make this recipe vegan/ egg free by using 2 flax eggs in place of the regular chicken eggs. I also recommend increasing the amount of milk used by 1/4 cup.
- For this version you need to increase the cook time by about 5-10 minutes.
- Vegan Chocolate Chip Loaf Cake will be softer than other cakes because of that lack of structure from the eggs. It also won’t rise as much as the original. That being said, the egg free version was a close second for me out of the four options pictured here.
Coconut Oil >> Butter & Almond Milk >> Dairy Milk
- I tested a dairy version of this recipe to make sure everything checked out. The main difference here is that your cake ends up browning much quicker than when using coconut oil/dairy free milk. If you decide to make this recipe using dairy you’ll need to cover your cake with foil about 30-40 minutes in to the bake time to prevent the cake from going too dark on top before the inside fully bakes.
Once made this cake will keep about 4-5 days. Make sure that you either wrap up in foil/plastic wrap or keep in stored in an air-tight container to prevent the cake from drying out.
I include an option nut butter chocolate frosting/ganache to make for an even more decadent treat. It made of a simple two-ingredient combination of melted chocolate chips and almond butter. Top up your bread with a slather of ganache or leave as is and enjoy!
Don’t forget to #asaucykitchen on instagram if you try this Grain Free Chocolate Chip Loaf Cake! We love seeing what you make! You can also post your pictures to my facebook page!
- 2 1/2 cups | 240 g almond flour
- 1/2 cup | 56 g tapioca flour or arrowroot starch
- 2 teaspoons baking powder
- 2/3 cup |120 g coconut sugar or white cane sugar (white sugar is not paleo)
- 1/4 cup | 56 g melted coconut oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup | 120 ml milk
- 1 cup | 170 g dairy free chocolate chips
- 1/2 cup | 85 g dairy free chocolate chips
- 2 tablespoons | 32 g almond butter
- Preheat oven to 350°F/180°C. Line a 9x5 inch loaf tin with a paper liner and set aside.
- In a large mixing bowl whisk together the dry ingredients: almond flour, tapioca flour, sugar and baking powder.
- Mix in the eggs.
- Add the coconut oil, milk and vanilla extract to a small sauce pan. Warm over a medium-low heat. Mix until the oil is melted and the milk is warm.
- Pour the milk mixture into the batter. Mix until a thick batter forms and no lumps remain. Set aside and let the batter rest and cool down, about 5-10 minutes.
- Stir in the chocolate chips.
- Pour the batter in to the lined loaf tin. Place in the middle of the oven and bake for 45-50 minutes or until a knife inserted in the centre comes out clean.
- When the loaf is cool enough to handle, carefully remove it from the pan and place it on a cooling rack
- Add the chocolate chips and the nut butter to a small sauce pan and melt over a low heat. Stir and mix until a thick chocolate ganache forms.
- You can pour the chocolate over the top while still warm of after the cake has cooled. Slice and enjoy.
- Keep leftovers 4-5 days wrapped up in foil or in an airtight container to keep the cake from drying out too quickly.
- Make your own grain free baking powder by mixing: 1/2 teaspoon baking soda + 1/2 teaspoon arrowroot starch + 1 teaspoon cream of tartar.
Make it Vegan
- Use 2 flax eggs in place of the chicken eggs. Increase the almond milk to 3/4 cup. Add an extra 5-10 minutes to the cook time.
- To make the flax eggs: Combine 2 tablespoons of ground chia seeds or flax seeds with 4 tablespoons of water. Mix and set aside for 5-10 minutes until the mixture thickens and gels-up. Add an extra minute on the cook time.
Use Coconut Flour in Place of Starch
You'll need to change tweak the amounts of a few of your ingredients to accommodate the coconut flour:
- 1 3/4 cup (180 g) almond flour
- 1/4 cup (28 g) coconut flour
- 1/2 cup (104 g) coconut oil
- 3/4 cup (180 ml) almond milk
- Increase cook time by 5-10 minutes.