Everybody needs an easy and efficient chocolate cake recipe that’s no-fail and delicious. And this is that recipe. These gluten free mini chocolate loaf cakes are moist, rich, loaded with chocolate flavors and very simple to prepare. They make the perfect individual cake recipe for birthday parties, family holiday bakings or simply for a healthy afternoon snack to carry with you. They are amazing with a scoop of vanilla ice-cream and a drizzle of their express caramel sauce. You can’t go wrong with this combo.

Why you will love this recipe

Everybody needs a simple, no-fail and delicious chocolate cake recipe. It’s this kind of basic recipe you can use for any occasion, from a birthday party to a family holiday baking or a delicious dessert. These gluten free mini chocolate loaf cakes are this recipe.

Because they are vegan, gluten free, oil free and loaded with a delicious chocolate flavor, you’re sure to make everybody happy with these mini loaves. They are very easy to prepare, mix it up and pop it in the oven, and 20 minutes later you have freshly-baked chocolate cakes ready to go. They are also very simple to store, perfect to bring to parties or carry with you for a healthy afternoon snack. Definitely the best “everyday” cake.

Here are a few reasons why you will LOVE these mini chocolate loaf cakes:

• They are a great healthy alternative to regular chocolate cake. No dairy, no oil, no refined sugar, but still seriously delicious.
• They are rich and loaded with chocolate flavors from cocoa powder and dark chocolate chips.
• They are very easy to prepare and ready in less than 30 minutes.
• They can be kept at room temperature for several days or even frozen for up to 1 month.
• They come with the best date caramel sauce ever!

Gluten free chocolate loaf cakes

Wether you are gluten free or not, you will love these cakes because they are light and with a pleasant aerated texture.

To make this recipe gluten free, I’ve used a mix of white rice flour, corn flour and almond meal. White rice flour is made from finely milled rice and is naturally gluten free. It’s a great option for many preparations, including cakes, cookies, pancakes or even pastas.

This recipe also asks for corn flour, and not cornstarch. So what’s the difference? Corn flour is a yellow powder made from finely ground dried corn, while cornstarch is a fine white powder made from the starchy part of corn kernel. Corn flour can be used as a regular flour, to make cakes and bakings, whereas cornstarch is rather used as a thickener.

Almond meal is also a very common ingredients in both traditional and gluten free baking. It creates a light and fluffy texture to cakes. You can make your own by grinding blanched almonds in a food processor, or buy it at the health food store. 

The best healthy caramel sauce

While these mini chocolate loaf cakes are already amazing by themself, they are even more delectable with a scoop of vanilla ice-cream and a spoon of caramel sauce. Because everything that involves chocolate is better with caramel on top, am I right?

This date caramel sauce is my go-to recipe when I need a quick and delicious sauce to drizzle on a dessert or to add a sweet touch to any preparation. It’s so good that I can literally eat it straight by the spoonful. Good news, it also happens to be the healthiest caramel sauce, so why do without it?

This express caramel sauce only requires 3 simple ingredients and is ready in less than 5 minutes! All you need is dates, coconut cream, vanilla and a pinch of salt.

As with most of my recipes, I recommend to use medjool dates. Because they are very soft, juicy and naturally sweet, they work particularly well in this recipe for a thick, smooth and sweet caramel. If you can’t find medjool dates, any other varieties will work too. If they are dry, you can soak them in hot water for 20 minutes before using to soften.

For a very creamy caramel sauce, make sure to use full-fat coconut cream or coconut milk, with at least 85% coconut content. A great tip is to chill the can of coconut milk in fridge the night before. The coconut cream will separate from the water and form a thick layer on top of the can. Scoop it to use into your preparations.

For more gluten free, healthy and delicious cakes, check out these recipes:

• 5-ingredient Brownie Mug Cake, ultra fudgey and ready in 3 minutes
• Peanut Butter Banana and Sesame muffins, moist and delicious
• Chocolate Pecan Cookie bars, chewy rich and sugar free
• 5-ingredient Almond Cookies, my favorite cookies recipe
• Healthy Banana Bread, simply the best gluten free banana bread
• Pistachio & Apricot Blondies, melt in your mouth goodness

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Gluten free Mini Chocolate Loaf Cakes with Caramel Sauce

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• Author: Alice Pagès
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 mini loaves 1x
• Category: Cake
• Method: Oven

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Description

These mini chocolate loaf cakes are gluten free and oil free, and loaded with delicious chocolate flavors. They are perfect with a cup of tea for a healthy and satisfying snack, or with a scoop of vanilla ice-cream and caramel sauce for a decadent dessert. 

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Ingredients

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Chocolate loaf cakes

• 1/3 cup white rice flour
• 1/3 cup corn flour
• 1/2 cup + 1 tbsp almond meal
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp salt
• 1 tbsp maple syrup
• 2 tbsp tahini or almond butter
• 3/4 cup almond milk
• 1/4 cup apple sauce
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips

Express Caramel Sauce

• 3 soft pitted dates
• 1/2 cup full-fat coconut cream
• 1 tsp vanilla extract
• 1 pinch of salt

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Instructions

1. Preheat the oven to 350F and lightly oil 4 mini loaf pans (mine are about 4 x 2 x 1,5 inches). 
2. In a large bowl, mix together the flours, almond meal, cocoa powder, baking powder, cinnamon, ginger and salt. 
3. In a separate bowl, mix together the maple syrup and tahini, and beat until creamy. If the tahini is too dry and thick, heat quickly in a double boiler or microwave to soften. Then add the apple sauce, almond milk and vanilla extract and mix.
4. Pour the wet preparation into the dry ingredients and mix until perfectly combined and there are no lumps. Stir in the chocolate chips.
5. Spoon the batter into the prepared mini loaf pans and smooth the surface using the back of a spoon or a spatula. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 minutes, then remove from the pan and transfer on a wire rack to completely cool down. 
7. Meanwhile prepare the caramel sauce. Roughly chop the dates and place in a high speed blender together with the coconut cream, vanilla and salt. Blend until perfectly smooth and creamy, with no chunks. Transfer to a jar.
8. Serve the mini chocolate loaf cakes with a scoop of vanilla ice-cream and the caramel sauce. 

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Notes

1. Store the mini chocolate loaf cakes covered at room temperature for up to 2-3 days or in the freezer for up to 1 month. Store the caramel sauce in an airtight container in fridge for up to 1 week.
2. You can replace the tahini with any other nut butter like almond or peanut.
3. I recommend to use medjool dates which are very soft, juicy and naturally sweetened, perfect for a creamy caramel sauce. If the dates are dry and hard, soak them in hot water for 20 minutes before using.

Recette version française

Mini Cakes au chocolat sans gluten et sauce caramel express

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• Author: Alice Pagès
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 mini cakes 1x
• Category: Gâteaux
• Method: Four

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Description

Ces mini cakes chocolatés sans gluten et sans huile sont parfaits accompagnés d’un thé pour un snack sain et gourmand. Ou avec une boule de glace vanille et sa sauce caramel express pour un dessert très décadent.

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Ingredients

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Mini Cakes au chocolat

• 50 g de farine de riz blanc
• 45 g de farine de maïs 
• 75 g de poudre d’amande
• 20 g de cacao en poudre
• 8 g de levure chimique
• 1 c. à c. de cannelle en poudre
• 1 c. à c. de gingembre en poudre
• 1 pincée de sel
• 25 g de sirop d’érable
• 40 g de tahin ou beurre d’amande
• 185 ml de lait d’amande
• 65 g de compote de pomme
• 1 c. à c. d’extrait de vanille
• 30 g de pépies de chocolat

Sauce caramel express

• 3 dattes dénoyautées bien tendres
• 100 g de crème de coco entière
• 1 c. à c. d’extrait de vanille 
• 1 pincée de sel

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Instructions

1. Préchauffer le four à 180°C et huiler légèrement 4 petits moules à cakes, de dimensions environ 10 x 5 x 3,5 cm.
2. Dans un grand saladier, mélanger les farines, la poudre d’amande, le cacao en poudre, la levure, la cannelle, le gingembre et le sel.
3. Dans un bol à part, mélanger le sirop d’érable avec le tahin et battre jusqu’à obtenir une texture crémeuse et homogène. Si le tahin est trop dur, le réchauffer quelques minutes au bain-marie ou au micro-onde pour le fluidifier. Puis ajouter la compote de pomme, le lait d’amande et la vanille et mélanger.
4. Verser la préparation liquide dans le saladier d’ingrédients secs et remuer jusqu’à ce que tous les ingrédients soient bien mélangés et qu’il n’y ai plus de grumeaux. Incorporer les pépites de chocolat.
5. A l’aide d’une cuillère, répartir la préparation dans les petits moules à cake et lisser la surface. Enfourner pour 18 à 20 minutes, ou jusqu’à ce que la surface soit sèche et qu’un cure-dent inséré au centre ressorte propre.
6. Retirer du four et laisser refroidir 10 minutes dans les moules. Puis démouler les mini cakes, les placer sur une grille et laisser refroidir complètement.
7. Pendant ce temps, préparer la sauce caramel. Dénoyauter et hacher les dattes et les placer dans le bol d’un blender avec la crème de coco, la vanille et le sel. Mixer jusqu’à obtenir une sauce parfaitement lisse et onctueuse, sans morceaux. 
8. Servir les mini cakes au chocolat avec une boule de glace vanille et la sauce caramel.

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Notes

1. Les mini cakes se conservent 2-3 jours couverts à température ambiante, ou jusqu’à 1 mois au congélateur. La sauce caramel se conserve jusqu’à 1 semaine dans un récipient hermétique au réfrigérateur.
2. Vous pouvez remplacer la tahin par n’importe quel beurre d’oléagineux, comme le beurre d’amande ou de cacahuète.
3. Je recommande d’utiliser des dattes de la variété medjool qui sont très tendres, juteuses et naturellement sucrées. Si vos dattes sont sèches et dures, faites-les tremper 20 minutes dans de l’eau chaude avant de les utiliser afin de les attendrir.