Gluten Free Chocolate Loaf Cake

This Gluten Free Chocolate Loaf Cake is sinfully rich and couldn’t be easier to make! The texture of this quick bread is brownie-like and studded with a generous amount of chocolate chips. This gluten free chocolate loaf is perfect as as is, but of you want to make this cake super indulgent I suggest topping it with a glossy layer of chocolate glaze.

Gluten Free Chocolate Loaf sliced on wood board

Gluten Free Chocolate Loaf Cake

For all the baking nerds here, this Gluten Free Chocolate Loaf Cake is considered a Quick Bread. Historically, quick breads got their name from a traditional method of bread making (both savoury and sweet) that didn’t include yeast. In today’s modern kitchen it essentially just categorizes a baked good that can be prepared quickly and made using chemical leaveners (baking powder and/or baking soda). That’s exactly why I LOVE this dense, chocolatey loaf! It’s quick, easy, and packed with chocolate!

Gluten Free Chocolate Loaf sliced on wood board

Now obviously because this is a gluten free recipe we will be using a gluten free flour blend to make this chocolate loaf. Like with many cake recipe, this actually works to our advantage when baking cakes because gluten free flour helps lighten everything up, creating an airier cake crumb. FINALLY A WIN FOR THE GLUTEN FREE COMMUNITY!

The deep chocolate flavour of this Gluten Free Chocolate Loaf Cake is made that much more decedent by a glossy layer of chocolate ganache. Because this gluten free cake is incredibly moist, it will last for days at room temperature or in the fridge for up to 1 week.

Gluten Free Chocolate Loaf whole on wood board

Ingredients for Gluten Free Chocolate Loaf Cake

This recipe for Gluten Free Chocolate Loaf Cake is my go-to when I need something chocolatey QUICK and I don’t have the energy to cake a whole cake. Most of the Ingredients for this recipe are gluten free pantry staples which comes in handy when you are hit with a chocolate craving!

Here’s what you need to make this bright gluten free chocolate loaf cake:

  • Cocoa Powder: We are making a super chocolatey loaf cake after all so choose your cocoa powder wisely.  This doesn’t mean you need the most expensive cocoa powder. It just means use one that YOU like the flavour of. If Hershey’s in your favourite. Use it! I like the flavour and depth of Green and Blacks Organic Cocoa Powder
  • Chocolate Chips. choosing which type of chocolate chips to include in this recipe is very personal. I like a semi-sweet chocolate chip but this recipe would also work with milk chocolate chips or even white chocolate chips if you swing that way.
  • Vegetable Oil: vegetable oil is going to amp up the richness of this loaf and it also helps create a moister cake crumb.
  • Yogurt: thick greek yogurt or sour cream are used in this recipe because like buttermilk, they add depth of flavour and lots of moisture.
  • Granulated Sugar: granulated sugar or caster sugar (berry sugar) both work well in this recipe as it provides just enough sweetness and melts into the sabayon (egg mixture) nicely.
  • Eggs: one large egg and one egg yolk (at room temperature) are used to build structure, lift and add richness.
  • Coffee: Coffee has this magical way of bringing out the best in chocolate while not actually making your cake taste of coffee. You can substitute for hot water if you really aren’t a coffee fan.
  • Gluten Free Flour Blend: I like to use my own recipe blend of All-Purpose Gluten Free Flour Blend. The recipe for the blend can be found here. If you want to make things a little easier then I recommend store-bought blends such as Cup4Cup, Bob’s Red Mill gluten free 1 to 1 or Better Batter.  
    • SIDE NOTE: If you are new to gluten free baking or are unfamiliar with the different variations of Gluten Free Flour Blends, check out this article I wrote for Food Bloggers of Canada, where I explain how to pick the right Gluten Free Flour.
  • Xanthan Gum: when it comes to cakes, xanthan gum helps build and hold the cakes structure while also keeping it fresher longer.  Gluten free flours absorb a lot of moisture, but they also dry out must faster when compared to wheat flours. Which is why adding just a pinch of xanthan gum can be a real game changer.  Not that this cake ever lasts more than a few hours in my house 😅!
  • Baking Powder and Baking Soda: Using reliable leaveners like baking powder and baking soda are needed to guarantee a consistent rise.
Gluten Free Chocolate Loaf sliced on wood board

Pastry Chef Tips for Making the BEST Gluten Free Chocolate Loaf Cake

Converting traditional cake recipes to be gluten free may seem intimidating but it’s actually much easier than you might think! This is because cakes rely very little on gluten for texture and structure so adapting a cake recipe to be gluten free is an ideal starting point for anyone new to gluten free baking. 

Food Science Fact: If you look at most traditional cake recipes that use wheat flour, they often call for cake flour instead of all-purpose flour or a combination of the two. This is because cake flour has the lowest amount of protein (approx. 5-8%), compared to all-purpose wheat flour (approx. 10-13%). The lower level of protein reduces gluten development which helps to create a much lighter more delicate cake crumb.  

Find more tips and information about how to make the best gluten free cakes here.

With just a few tips you will be making this bakery-worthy Gluten Free Chocolate Loaf Cake at home.

  1. Use a Kitchen Scale: The importance of accurately measuring your baking ingredients can make or break your recipe. This is especially true for a recipe like this Gluten Free Chocolate Loaf Cake because if too much flour is added then the cake will turn out dry and crumbly. If you really want to ensure your success when baking gluten free, I highly recommend a digital kitchen scale.
  2. Use Room Temperature Ingredients: Room temperature ingredients reduce the chance of your cake batter separating (becoming curdled). Smooth batters produce cakes with a much better texture and even bake. 
  3. Bake in a Metal Loaf Pan: Metal is a much better thermal conductor when compared to glass or ceramic materials. Using a metal loaf pan will result in an evenly baked cake. For more info on choosing the right baking pans click here.
  4. Bake your cake AS SOON AS THE BATTER IS READY: Letting cake batter hang around after it’s been mixed will lead to a flat, sunken cake.
  5. Avoid Overbaking: There are three ways you can confidently check that your cake is fully baked and ready to come out of the oven.
    • Insert a cake tester or a wooden skewer into the centre of the cake. If it comes out clean with just a few bits of cake attached.
    • When the cake is browned around the edges and has begun to pull away from the sides of the cake pan.
    • The cake is ‘Springy”. If you gently press your finger against the centre top of the cake it should spring back without leaving an indent.
  6. Cool the Cake Before Slicing: When gluten free cakes come out of the oven, although fully baked, will still be slightly gummy in the centre. As the cake cools, it will release steam. As the moisture continues to evaporate as it cools, the cake will become dryer. Resulting in a lighter crumb structure.
  7. Add Glaze to Cooled Cake: If you are adding a glaze or frosting to this loaf then wait until the cake is fully cooled. If added too soon and the cake is still warm, then the glaze will melt and seep into the cake.
Gluten Free Chocolate Loaf sliced on wood board

Storing Gluten Free Lemon Chocolate Loaf Cake

You can store this Gluten Free Chocolate Loaf Cake in an airtight container at room temperature for up to 3 days.


If you need to store Gluten free Chocolate Loaf Cake longer than 3 days its best to keep it in the fridge, in an airtight container, for up to 5-7 days. Any longer and I recommend freezing the loaf (without glaze only).


Frozen Gluten Free Chocolate Loaf Cake (without the glaze) will keep in the freezer for up to 1 month. Allow the chocolate loaf to cool completely before wrapping it in plastic wrap. Then wrap it in aluminum foil and place it in a resealable freezer bag. When you are ready to thew the loaf, remove it from the freezer and allow it to defrost in the fridge overnight or on the counter for 6-7 hours.

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Gluten Free Chocolate Loaf sliced on wood board

Gluten Free Chocolate Loaf Cake

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  • Author: Kira McMullan
  • Total Time: 1 Hour 50 Minutes
  • Yield: 1 Loaf 1x
  • Diet: Gluten Free


The deep chocolate flavour of this Gluten Free Chocolate Loaf Cake is made that much more decedent by a glossy layer of chocolate ganache. Perfect for any occasion!



Gluten Free Chocolate Loaf Cake

90g or 1/2 cup Chocolate, Chopped (I use Lindt Chocolate Bars. Chocolate chips will also work)

130g or 1 cup Gluten Free Flour Blend (ie; Cup4Cup or Bob’s 1 to 1)

50g or 1/2 cup Dutch Process Cocoa Powder

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Xanthan Gum

1/2 tsp Kosher Salt (sub ‘Pinch’ if using table salt)

200g or 1 cup Granulated Sugar

1 Egg, Whole

1 Egg Yolk

115g or 1/2 cup Plain Greek Yogurt

175ml or 3/4 cup Brewed Coffee, Hot (You can substitute the coffee for hot water)

75ml or 1/3 cup Vegetable Oil

90g or 1/2 cup Semi-Sweet Chocolate Chips (Options, but recommended!)

Chocolate Glaze

160g or 1 cup Semi-Chocolate Chips

120ml or 1/2 cup Heavy Cream (liquid whipping cream)



Step 1

Preheat the oven to 175°C/350°F degrees. Prepare a 9″ loaf pan with grease and line with parchment paper.

In a medium bowl, whisk together gluten-free flour, cocoa powder, xanthan gum, baking powder, baking soda and salt. Set aside. 

Step 2

In small heatproof bowl, melt chocolate over pot of simmering water. Set aside and let cool slightly.

Step 3

In a medium bowl whisk together the sugar, eggs, yogurt and oil. Gradually stream in the hot coffee and mix until well blended. 

Add the melted chocolate and mix until smooth.

Step 4

Add in the dry ingredients all at once and mix until just combined.

Fold in 1/2 cup chocolate chips (if using).

Step 5

Transfer the batter into the prepared loaf pan and smooth the top with an offset spatula or spoon.

Step 6

Bake the chocolate loaf for approx 1 hour. Test the loaf for doneness by inserting a into the centre of the loaf, if the toothpick comes out clean with just a few crumbs and melted chocolate, it it fully baked! 

Transfer the cake to a cooling rack. Allow the chocolate loaf to cool completely before glazing or slicing


Step 1

Place Chocolate Chips in a medium heat resistant bowl and set aside.

Step 2

In a small saucepan, warm the heavy cream until it just starts to simmer.

Step 3

Pour the hot cream over the chocolate chips and cover with a kitchen towel to help retain the heat. Let sit for 3 minutes. Do not stir or agitate the mixture at this time.

Step 4

Using a spatula, stir the mixture working from the inside out until the chocolate and cream are fully emulsified.

Step 5

Pour the chocolate glaze over the loaf and enjoy!

  • Prep Time: 20 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 1 hour

Recipe questions? I’d love to help!

Connect with me @kirabakesglutenfree or

Gluten Free Pastry Chef Kira McMullan, eating slice of cake

Ready to try another Gluten Free Recipe? Why not bake my Gluten Free Butterscotch Pecan Tarts or The Best Gluten Free Flaky Pie Crust.

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