Indulge your senses with the rich, chocolatey goodness of Almond Flour Cocoa Bread—a delightful gluten-free treat that’s as simple to make as it is delicious! Whether you’re looking for a quick breakfast option or a satisfying snack, this moist and decadent loaf will have you coming back for seconds. With just a handful of wholesome ingredients and a mere 40 minutes from start to finish, you’ll discover how easy it is to bake a guilt-free dessert that’s sure to impress. Ready to elevate your baking game? Let’s dive into this irresistible recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Gluten-Free
Serves: 1 loaf
Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup honey or agave syrup
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs on the sides for easy removal.
- In a large mixing bowl, sift together the almond flour, cocoa powder, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together the melted coconut oil, honey (or agave syrup), and eggs until the mixture is smooth and well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a dense texture.
- Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any remaining bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Measure Accurately: For the best results, use a kitchen scale to measure your almond flour and cocoa powder. This ensures precision and consistency in texture.
- Sift the Dry Ingredients: Sifting the almond flour and cocoa powder not only removes lumps but also aerates the mixture, resulting in a lighter loaf.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a denser bread, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your bread at the 25-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool Properly: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. This helps maintain its structure and prevents sogginess.
- Storage Tips: To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. You can also slice and freeze it for longer storage!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 8g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 70mg
