If you love chocolate as much as I do, this Gluten Free Chocolate Almond Loaf is going to be your new favourite bake. It’s rich, tender, and full of deep chocolate flavour — and just when you think it can’t get better, it’s topped with a glossy chocolate glaze and a sprinkle of chopped almonds for the perfect crunch.
This loaf has everything I want in a chocolate dessert: a moist crumb, a smooth, melt-in-your-mouth glaze, and a balance of sweet and nutty flavours that makes every bite irresistible. It looks impressive but is actually so easy to make — no mixer needed, just a bowl, whisk, and loaf pan.
The glaze seeps slightly into the loaf, keeping it extra moist, while the toasted almonds on top add a beautiful texture contrast. It’s perfect for an afternoon coffee break, a simple dessert, or even a homemade gift that looks straight from a bakery display.
Why You’ll Love This Gluten Free Chocolate Almond Loaf
Double chocolate goodness – A rich loaf topped with a silky glaze.
Nutty crunch – Almond chunks add the perfect texture and flavour balance.
Moist and tender crumb – Made with a gluten free flour blend that keeps it soft.
Easy to make – Simple ingredients, big results.
Beautiful finish – The glaze and almonds make it look bakery-perfect.
ingredients
- Butter
- Sugar
- Cocoa Powder
- Almond Flour
- Instant Coffee
- Vanilla
- Baking Powder
- Salt
- Eggs
- Milk
- Bob’s Red Mill 1-1 Gluten Free Flour
- Dark Chocolate
- Vegetable Oil
- Slivered Almonds
Tools
- Loaf Pan
- Wire Rack
Storing
Allow the glaze to set completely before storing. Wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
If it’s warm where you are, you can refrigerate it for up to 5 days to keep the glaze firm. For longer storage, freeze without the glaze, then add the topping once thawed. To freeze, wrap tightly in plastic wrap and foil, and thaw at room temperature before glazing and serving.
Gluten Free Chocolate Almond Loaf
Ingredients
Loaf
- 120 Grams Butter
- 200 Grams Sugar
- 65 Grams Cocoa Powder
- 70 Grams Almond Flour
- 6 Grams Instant Coffee
- 3 Grams Vanilla
- 10 Grams Baking Powder
- 4 Eggs
- 190 Grams Milk
- 90 Grams Bob’s Red Mill 1-1 Gluten Free Flour
Chocolate Glaze
- 150 Grams Dark Chocolate
- 35 Grams Vegetable Oil
- 50 Grams Slivered Almonds
Instructions
- Preheat your oven to 350F.
- In a loaf pan, cover it with parchment paper on the bottom and sides with an overhang to easily lift the cake out.
- In a bowl, put your butter and place it into the microwave for 30 seconds until it is fully melted. Whisk in the instant coffee.120 Grams Butter, 6 Grams Instant Coffee
- Add in sugar and whisk together until it is fully combined and smooth.200 Grams Sugar
- Add in cocoa powder, almond flour, baking powder, vanilla and salt.65 Grams Cocoa Powder, 70 Grams Almond Flour, 3 Grams Vanilla, 10 Grams Baking Powder
- Mix in the eggs and milk until combined.4 Eggs, 190 Grams Milk
- Add in the flour and mix until just combined.90 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- Pour the batter into the prepared loaf pan, and bake for 40 minutes.
- Once it is fully baked, remove it from the oven and let it rest in the loaf pan for about 15 minutes.
- Once it is warm enough to touch, remove it from the pan and let it sit on a wire rack until it is fully cooled.
- Once put on a wire rack, start making the chocolate glaze. Take the slivered almonds and chop them up until they are fine.50 Grams Slivered Almonds
- In a pot, add in the chocolate and oil. Heat slowly until almost melted. Take it off the heat and continue stirring until it is fully melted. Stir in the almonds.150 Grams Dark Chocolate, 35 Grams Vegetable Oil
- Let the glaze sit for 30 minutes.
- Once the cake is fully cooled, take the glaze and pour it over the cake on the wire rack to catch the chocolate below. Smooth it out all around the cake for full coverage. Wait until the chocolate glaze hardens, or serve immediately for a delicious piece of loaf cake.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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