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.
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
- Preheat the oven to 350F and lightly oil 4 mini loaf pans (mine are about 4 x 2 x 1,5 inches).
- In a large bowl, mix together the flours, almond meal, cocoa powder, baking powder, cinnamon, ginger and salt.
- 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.
- Pour the wet preparation into the dry ingredients and mix until perfectly combined and there are no lumps. Stir in the chocolate chips.
- 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.
- Let cool in the pan for 10 minutes, then remove from the pan and transfer on a wire rack to completely cool down.
- 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.
- Serve the mini chocolate loaf cakes with a scoop of vanilla ice-cream and the caramel sauce.
- 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.
- You can replace the tahini with any other nut butter like almond or peanut.
- 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.
Keywords: chocolate cake, loaf, mini loaf cake, chocolate loaf, gluten free, oil free, caramel, dessert,