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Gluten free Mini Chocolate Loaf Cakes with Caramel Sauce

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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. 

Ingredients

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

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. 

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.

Find it online: https://earlybrawd.com/gluten-free-mini-chocolate-loaf-cakes-caramel-sauce/