Gluten Free Double Chocolate Bread

If you love chocolate and you’re eating gluten free, I think you’re really going to enjoy this one. This gluten free double chocolate bread is soft, fudgy, and packed with real chocolate flavor.

I wanted to create something that feels special but doesn’t require a long list of weird ingredients or complicated steps. This recipe keeps it simple with almond flour, cocoa powder, and a handful of other basics.

The texture is moist and dense in the best way possible. Almost like a cross between a brownie and a loaf of bread. Every slice has melty chocolate chips throughout, which makes it even better.

Whether you need a gluten free option for your family or you just want to try something new, this bread is a solid choice. It’s naturally gluten free without any special substitutions or tricks.

It takes about 10 minutes to prep and around 35 minutes in the oven. That’s it. Let’s get into the recipe.

Why You’ll Love This Recipe

It’s Naturally Gluten Free – This double chocolate bread uses almond flour instead of regular wheat flour, so you get a rich and delicious loaf without any gluten. No special gluten free flour blends needed here.

Super Moist and Fudgy – The combination of almond flour, eggs, and coconut oil makes this bread incredibly moist and almost fudgy in texture. It’s nothing like those dry, crumbly gluten free baked goods you might be used to.

Double the Chocolate – With cocoa powder in the batter and chocolate chips folded in, every single bite gives you a serious chocolate hit. If you love chocolate, this bread was basically made for you.

Great for Breakfast or Dessert – Slice it up in the morning with your coffee or enjoy a warm piece after dinner as a treat. This chocolate bread works perfectly for both, so you really get double the use out of one bake.

Ingredients

• 1 1/2 cups Almond Flour
• 1/2 cup Cocoa Powder
• 4 large Eggs
• 1/3 cup Maple Syrup
• 1/4 cup Melted Coconut Oil
• 1 tbsp Baking Powder
• 1/2 cup Chocolate Chips

How to Make

Step 1

Preheat the oven to 350F and line a loaf pan with non-stick parchment paper.

Step 2

In a large bowl, combine the almond flour, cocoa powder, and baking powder.

Step 3

In a separate bowl, whisk the eggs, maple syrup, and melted coconut oil until entirely smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir until a rich chocolate batter forms.

Step 5

Fold in the chocolate chips, reserving a few to sprinkle on top if desired.

Step 6

Transfer to the pan and bake for 45 to 50 minutes until a toothpick inserted comes out mostly clean.

Step 7

Cool completely on a rack before slicing for a fudgy, perfect texture.

Helpful Tips

Make Sure Your Coconut Oil Isn’t Too Hot

Melt your coconut oil and then let it cool down for a couple of minutes before you mix it with the eggs and maple syrup. If the oil is too hot when it hits the eggs, it can start to cook them and you’ll end up with little scrambled egg bits in your batter.

It should be liquid but comfortable to touch. Lukewarm is what you’re going for.

This small step makes a big difference in how smooth and even your batter turns out.

Sift the Cocoa Powder and Almond Flour

Almond flour and cocoa powder both love to clump up, especially cocoa powder. If you just dump them in and stir, you’ll probably find little dry cocoa balls throughout the batter that don’t break down during baking.

Run them through a fine mesh sieve into the bowl before you mix anything. It takes about 30 seconds and your batter will be way smoother because of it.

If you don’t have a sieve, at least use a fork or whisk to break up any visible clumps in the dry ingredients before adding the wet.

Don’t Overmix the Batter

Once you pour the wet ingredients into the dry, stir just until everything comes together and you don’t see any dry patches of almond flour or cocoa powder. This should only take about 30 to 40 stirs with a spatula.

Overmixing can make the bread dense and gummy instead of fudgy. Almond flour doesn’t have gluten so the batter won’t develop the same way wheat flour does, but overworking it still pushes out air and makes the texture heavier than it needs to be.

You Might Also Like

• Gluten Free Banana Bread
• Gluten Free Maple Pumpkin Bread
• Gluten Free Molten Lava Cakes
• Gluten Free Fudgy Brookies

Frequently Asked Questions

Can I replace the maple syrup with another sweetener?

Yes, honey works as a direct 1:1 substitute and gives the bread a slightly different but equally delicious flavor. Agave nectar is another liquid sweetener that swaps in easily.

If you want to use a granulated sweetener like coconut sugar, use about 1/3 cup and consider adding 1-2 tablespoons of milk (dairy or non-dairy) to make up for the lost liquid. This keeps the batter from being too dry.