Chocolate Bread
Gluten-free //Grain-Free
Easy chocolate loaf cake topped with chocolate chips is a must bake for chocolate lovers! Made with Grain-Free Bread & Muffin Mix, this gluten-free chocolate loaf cake is rich and delicious! Recipe by @tutti_dolci
Ingredients
1 Purely Elizabeth Grain-Free Bread & Muffin Mix
1/3 cup unsweetened cocoa powder
2 large eggs, at room temperature 1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 cup coconut milk
1 tsp vanilla extract
1/4 cup boiling water
1/2 cup chocolate chips
Topping: 1/4 cup chocolate chips
Directions
Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line pan with parchment paper, letting excess extend over sides of pan. Whisk together Purely Elizabeth Grain-Free Bread & Muffin Mix and cocoa in a large bowl; make a well in the center. Combine eggs, coconut oil, maple syrup, coconut milk, and vanilla in a medium bowl. Whisk to combine. Add to dry ingredients and fold in. Whisk in boiling water until combined, then fold in chocolate chips. Pour batter into prepared pan and tap pan sharply to reduce air bubbles. Bake for 36 to 40 minutes, until a toothpick inserted in the center comes out with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes. While the cake is cooling, top with chocolate chips. Carefully lift cake from pan and cool completely on wire rack. Store leftovers in an airtight container at room temperature.
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