If you’re searching for a decadent, chocolatey treat that’s also gluten-free and dairy-free, this Almond Flour Cocoa Bread is the perfect solution!
It combines the goodness of rich unsweetened cocoa powder, dark chocolate, and almond flour, making for a healthier alternative to traditional chocolate bread. It’s naturally sweetened with maple syrup and a bit of coconut sugar, giving you a treat that feels indulgent but is packed with nutrients. With the added bonus of dairy-free chocolate chips, this bread is perfect for breakfast, dessert, or as a snack anytime!
This cocoa bread is a great option for those following gluten-free, dairy-free, or even lower-carb diets due to its use ofalmond flour instead of traditional wheat flour.
Almond flour adds healthy fats and protein, helping to keep you satisfied longer. The combination of cocoa powder and dark chocolate chips provides a deep, rich chocolate flavor without the need for dairy.
Whether you’re looking for a healthier alternative to chocolate cake or just want a more wholesome baked treat, this recipe is perfect for you!
How To Make Almond Flour Cocoa Bread
For this recipe, you will need mashed banana or applesauce, maple syrup, coconut sugar, vanilla extract, almond flour, unsweetened cocoa powder, baking soda, salt, and dark chocolate chips.
Set your oven to 350°F. Spray a loaf pan with cooking spray and set aside.
In a large mixing bowl, mash the bananas (or use applesauce/pumpkin puree). Add the eggs, maple syrup, brown sugar (or coconut sugar), and vanilla extract. Whisk everything together until smooth and well combined.
Add the almond flour, cocoa powder, baking soda, and salt to the same bowl. Using a wooden spoon or spatula, gently fold everything together until just combined.
Fold in ½ cup of chocolate chips, ensuring they’re evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Sprinkle the remaining two tablespoons of chocolate chips on top for an extra chocolatey touch.
Place the loaf pan in the oven and bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out almost clean (a few moist crumbs are fine).
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into 12 pieces and enjoy! This bread tastes even better the next day—serve with your favorite nut butter or a light sprinkle of sea salt for extra flavor.
Substitutes and Variations
This almond flour cocoa bread is easily adaptable based on your dietary needs or ingredient availability. Here are a few substitute options:
- Bananas: If you don’t have bananas or want to try a different flavor, substitute the bananas with applesauce or pumpkin puree. Each will add its own unique twist to the bread’s flavor.
- Maple Syrup: Feel free to use honey or agave syrup if you don’t have maple syrup on hand. These will slightly change the flavor but still offer a natural sweetness.
- Sweeteners: You can use any granulated sweetener in place of brown sugar or coconut sugar, like monk fruit sweetener or stevia for a lower-sugar option.
- Chocolate Chips: If you’re avoiding dairy, be sure to use dairy-free chocolate chips. You can also mix it up by adding chopped nuts, dried fruit, or coconut flakes for added texture.
Watch The Recipe Video
FAQ
Can I make this recipe vegan?
Yes, you can make this bread vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with3 tablespoons of water per egg) or another egg replacer. The texture might be slightly denser, but it will still taste great!
How should I store almond flour cocoa bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5-7 days or freeze slices individually for up to 2 months. Thaw at room temperature before enjoying.
Can I make this recipe without chocolate chips?
Absolutely! The bread is still delicious without chocolate chips, though you may want to add a little extra sweetener to balance the flavors if omitting them. You can also replace the chocolate chips with other add-ins like chopped nuts, seeds, or dried fruit.
Why is my bread too moist?
If your bread is overly moist, it may not have baked long enough. Make sure to test the center of the bread with a toothpick—if it comes out clean or with a few moist crumbs, it’s ready. If it’s underbaked, cover the top loosely with foil and bake for an additional 5-10 minutes.
Related Recipes:
- Almond Flour Banana Bread (So Moist!)
- Almond Flour Brownie Brittle (Gluten-Free & Dairy-Free)
- Almond Flour Flatbread (Taste the Difference!)
Almond Flour Cocoa Bread (Gluten-Free & Dairy-Free)
This Almond Flour Cocoa Bread is the perfect healthier treat for chocolate lovers who want something gluten-free, dairy-free, and packed with natural ingredients.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10–12 slices 1x
- Category: Bread
- Method: Oven
- Cuisine: American
Ingredients
- 1 1/4 cups apple sauce, pumpkin puree, or mashed banana
- 3 eggs
- 1/4 cup pure maple syrup
- 1/4 cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips + extra for the top
Instructions
- Preheat the oven to 350 degrees F. Line bread loaf pan with parchment paper or spray with cooking spray.
- In a large bowl, whisk together the apple sauce, eggs, pure maple syrup and vanilla extract until well combined.
- Add in the almond flour, cocoa powder, baking soda and salt. Mix well and add in the chocolate chips. Mix until combined.
- Pour batter into prepared loaf pan, smoothing the top with a spatula.
- Sprinkle the top of the loaf with remaining chocolate chips.
- Bake for 55 minutes to an hour, or until a toothpick comes out mostly clean from the center of the loaf.
- Let the bread cool for 10 minutes before removing. Transfer the bread to a wire rack to cool completely.
- Cut and serve the bread.
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