I stumbled across this recipe, by Bethenny Frankel, when I first found out I was gluten intolerant. Since it wasn’t gluten free I did a little tweaking and voila, gluten free and simply delicious. It’s rich and moist and the glaze, well, it makes this yummy little treat, decadent!
Makes one 9×5″ loaf or 4 small loaves
- 1 cup almond flour
- 2/3 cup brown rice flour
- 1 teaspoon gluten free baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup sucanat or turbinado raw sugar
- 1/3 cup unsweetened cocoa
- 1 & 1/2 cups unsweetened applesauce
- 2 eggs
- 2 teaspoons of vanilla
- 1/2 cup dark chocolate chips or chocolate chunks
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan or 4 small loaf pans set aside. I like to line the pan or pans with unbleached parchment paper lightly sprayed with oil.
In large bowl, blend flour, baking powder, baking soda and cinnamon, add sugar and cocoa and whisk together; set aside.
In medium bowl, whisk 2 eggs well, then add applesauce and vanilla and blend well.
Add wet ingredients to the dry ingredients in the large bowl and blend everything together. Stir in chocolate chips or chunks.
Pour batter into prepared loaf pan and bake at 350 degrees for 50 minutes, or until toothpick inserted in center comes out clean. If using small loaf pans bake for 20 to 25 minutes. Cool in pan 5 to 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
Melt 1 bar, about 1/2 cup dark chocolate – I use Chocolove Chocolate Bars – 1/2 orange and 1/2 70% dark chocolate – in microwave.
Drizzle and spread over cake – Enjoy!