Indulge your sweet tooth with a decadent treat that’s as rich in flavor as it is in chocolate! This Gluten Free Triple Chocolate Loaf Cake is the ultimate dessert for chocolate lovers, combining dark, milk, and white chocolate in every bite. Whether you're gluten intolerant or simply looking for a deliciously moist cake to impress your friends and family, this recipe is sure to satisfy. With just a few simple ingredients and easy-to-follow steps, you’ll be on your way to baking a loaf that’s not only gluten-free but utterly irresistible. Get ready to elevate your dessert game and dive into a chocolatey heaven that you won’t be able to resist!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup chocolate chips (dark, milk, and white)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray and line with parchment paper, allowing excess to hang over the sides for easy removal.
- In a large mixing bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt. Ensure there are no lumps in the dry ingredients.
- In a separate medium bowl, whisk together the melted butter, granulated sugar, eggs, vanilla extract, and milk until smooth and well combined. The mixture should be creamy and uniform in color.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.
- Fold in 3/4 cup of the mixed chocolate chips, reserving 1/4 cup for topping. Gently stir to distribute the chips evenly throughout the batter.
- Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 55-60 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs but not wet batter.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice the cake and serve. For best texture and flavor, store the cake in an airtight container at room temperature for up to 3 days.
Tips
- Use Quality Ingredients: The flavor of your cake will greatly depend on the quality of the chocolate you choose. Opt for high-quality chocolate chips to enhance the richness of the cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick inserted into the center should come out with a few moist crumbs.
- Cool Properly: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming too moist.
- Storage Tips: To keep your cake fresh, store it in an airtight container at room temperature. It will stay delicious for up to three days, although we doubt it will last that long!
Nutrition Facts
Calories: 334kcal
Carbohydrates: 46g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 76mg
