This Gluten Free Chocolate Chip Mini Loaf is a small batch, gluten free, and naturally sweetened loaf cake topped with a decadent chocolate glaze. The chocolate chip loaf is made with almond flour, sweet rice flour, yogurt, and maple syrup for a soft, dense, and sublimely moist cake.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Breakfast, Snack
Cuisine: American
Keyword: Almond Flour, Chocolate Chip, Gluten Free, Maple Syrup, Mini Loaf, Refined Sugar Free, Rice Flour, Small Batch
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease a mini loaf pan, and line it with parchment paper - cut long enough to hang over the sides of the pan. Note - The mini loaf pan is 3.5 inches x 5 inches.
In a small mixing bowl, whisk together the almond flour, rice flour, tapioca flour, coconut flour, baking powder, salt, and cinnamon (if using).
In a medium mixing bowl, add the butter. Using a hand held mixer, beat the butter on medium-high speed until it is smooth and creamy. Add the egg and beat until it is incorporated. Then add the maple syrup, yogurt, and vanilla extract. Continue to beat on on medium speed until the mixture is fully incorporated. The mixture will be lumpy from the butter, and that is ok.
Sprinkle the dry ingredients over the wet ingredients. Beat on medium-low speed until no dry streaks remain. The batter may still be lumpy from the butter, and that is ok. Fold the chocolate chips into the batter. Tip - To keep the chocolate chips from sinking to the bottom, use mini chocolate chips AND sprinkle a little tapioca flour over the chips in a small bowl and toss to coat them.
Pour the batter into the prepared loaf pan. Let the batter rest in the pan for 5 minutes. This allows time for the batter to get hydrated. Bake for 33 to 35 minutes, or until the loaf feels springy to the touch, a toothpick inserted in the middle comes out clean, and the edges are starting to pull away from the sides of the pan and look golden brown.
Cool the loaf in the pan set on a wire cooling rack for 10 minutes. Then carefully lift the loaf out of the pan using the parchment paper overhang, and allow the loaf to cool completely on the wire rack. If necessary, use a knife or offset spatula to run along the sides of the loaf to release it from the pan.
Sweet Chocolate Glaze
Melt the chocolate using the double boiler method - In a small saucepan, bring about 2 inches of water to a rolling simmer. Set a glass bowl that is large enough to sit on top of the saucepan without touching the water. Add the chocolate chips and coconut oil. Heat the chocolate until it is mostly melted, and remove the bowl from the heat. Any small pieces will melt with the residual heat. Do not overheat the chocolate, otherwise it may seize up.
Sprinkle the powdered sugar over the chocolate and stir until smooth. Let the glaze cool for about 2 minutes before drizzling over the loaf. Allow the glaze to set up for a few minutes on the loaf before cutting and serving. Enjoy!
Notes
Refined Sugar Free Chocolate/Chips - If you want a true refined sugar free chocolate chip for inside the loaf and glaze, try Hu Chocolate, or Lilly's Chocolate. If you can't find mini chips, you can chop them up into a smaller pieces.